Food Processing Technology - Principles and Practice (5th Edition)

This book includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its oper...

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Bibliographic Details
Main Author Fellows, P. (Peter)
Format eBook Book
LanguageEnglish
Published Oxford Elsevier 2022
Woodhead Pub
Elsevier Science & Technology
Woodhead Publishing
Edition5
SeriesWoodhead publishing series in food science, technology and nutrition
Subjects
Food industry and trade
Food industry and trade fast
Food processing machinery
Food Science
Manufacture & Processing
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Summary:This book includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations. This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes.
Bibliography:Previous edition: 2017
Includes bibliographical references and index
ISBN:9780323857376
032385737X
DOI:10.1016/C2019-0-04416-0