Food Processing Handbook

Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In doing so the text covers in detail such techniques as post-harvest handling, ther...

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Bibliographic Details
Main Author Brennan, James G
Format eBook
LanguageEnglish
Published Newark Wiley-VCH 2006
John Wiley & Sons, Incorporated
Edition1. Aufl.
Subjects
Analysis
Food
Food industry and trade
Technik
Wissen Sonstiges
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Summary:Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In doing so the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry. Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels.
ISBN:3527307192
9783527307197
DOI:10.1002/3527607579