Food processing technology
Subtitle: Principles and practice
By: P.J. Fellows
Edition: 3rd edn.
Publisher: Woodhead Publishing
Published: 2015
Place of publication: Amsterdam
Language: eng
Number of pages: 913
ISBN-13: 9789351073147
Subjects: Food processing technology
Notes: Includes index.
Table of contents: title: Introduction; title: Part. 1: Basic principles; title: Properties of food and processing; title: Part. 2: Ambient-temperature processing; title: Raw material preparation; title: Size reduction; title: Mixing and forming; title: Separation and concentration of food components; title: Food biotechnology; title: Irradiation; title: High-pressure processing; title: Minimal processing methods under development; title: Part. 3 : Processing by application of heat; title: Heat processing; title: Heat processing using steam or water; title: Blanching; title: Pasteurisation; title: Heat sterilisation; title: Evaporation and distillation; title: Extrusion; title: Heat processing using hot air; title: Dehydration; title: Smoking; title: Baking and roasting; title: Heat processing using hot oils; title: Heat processing by direct and radiated energy; title: Dielectric, ohmic and infrared heating; title: Part. 4: Processing by removal of heat; title: Chilling and modified atmospheres; title: Freezing; title: Freeze drying and freeze concentration; title: Part. 5: Post-processing operations; title: Coating; title: Packaging; title: Filling and sealing of containers; title: Materials handling and process control; title: Part. 6: Appendices.