Concepts of small scale food processing Intro Title Copyright Preface Biography Dedication Contents Chapter 1 Why Food Is Processed 1.1 General Reasons for Processing 1.2 Food Quality 1.3 Food Safety 1.4 Deterioration 1.4.1 Physical Deterioration 1.4.2 Chemical Deterioration 1.4.3 Biological Deterioration 1.4.4 Time 1.5 Contamination 1.5.1 Physical Contamination 1.5.2 Chemical Contamination 1.5.3 Biological Contamination 1.5.4 Allergens 1.6 Summary Comments References Chapter 2 Historical Development of Food Processing 2.1 Introduction 2.2 Early Advances in Food Processing 2.3 Advances by Louis Pasteur 2.4 Modern Advances in Food Processing References Chapter 3 Background Skills for Food Processing 3.1 Introduction 3.2 Organizing Information 3.2.1 Steps Involved in Preparing Chocolate Brownies 3.3 Dimensional Analysis Sample Calculation 3.1 Sample Calculation 3.2 Sample Calculation 3.3 3.3.1 Practice Problems Dimensional Analysis 3.4 Temperature Sample Calculation 3.4 Sample Calculation 3.5 Sample Calculation 3.6 Sample Calculation 3.7 3.4.1 Practice Problems Temperature 3.5 Pressure Sample Calculation 3.8 Sample Calculation 3.9 Sample Calculation 3.10 Sample Calculation 3.11 3.5.1 Practice Problems Pressure 3.6 Density and Specific Gravity Sample Calculation 3.12 Sample Calculation 3.13 Sample Calculation 3.14 3.6.1 Determining Densities of Liquids Sample Calculation 3.15 3.6.2 Determining Densities of Solids Sample Calculation 3.16 Sample Calculation 3.17 Sample Calculation 3.18 3.6.3 Practice Problems Density and Specific Gravity 3.7 Mass Balances Sample Calculation 3.19 Sample Calculation 3.20 3.7.1 Practice Problems Mass Balances 3.8 Significant Digits References. Providing detailed information on key areas of post harvest technologies this book is written with small scale processors and entrepreneurs in food processing in mind.