Food processing technology: principles and practice / by P. J. Fellows.

By:

Fellows, P.J [author.]

Material type: Text

TextSeries: Woodhead Publishing Series in Food Science, Technology and NutritionPublication details: Cambridge, MA : Elsevier, Inc, c2022.Edition: 5th edDescription: xxiii, 780 pages : col. illus., figs. ; 28 cmISBN:

9870323857376

Subject(s):

DDC classification:

Ref 664.02 F33f 2022.

Contents:

Summary: "Food Processing Technology: Principles and Practice, Fifth Edition 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."--Provided by publisher.

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Item type	Current library	Collection	Call number	Status	Barcode
Books	ASCOT Library - Zabali Campus Reference	Reference	Ref 664.02 F33f 2022. (Browse shelf(Opens below))	Available	Ref6640204910

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Previous	Ref 664 M64d 2022. Dairy and food microbiology and food science /	Ref 664.001 B93i 2023. Introduction to food microbiology /	Ref 664.001 Y88a 2022 Analytical food microbiology: a laboratory manual /	Ref 664.02 F33f 2022. Food processing technology: principles and practice /	Ref 664.07 M61f 2022 04631 Food chemistry: a laboratory manual /	Ref 670 H74m 2023 Manufacturing engineering and technology /	Ref 670.42 B29b 2023 Basic manufacturing process /	Next

Includes bibliographical references, glossary, and index.

"Food Processing Technology: Principles and Practice, Fifth Edition 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."--Provided by publisher.

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