01671nam a22001937a 450000500170000002000180001708200260003510000270006124500800008825000120016826000460018030000550022644000740028150000620035550500060041752010120042365000210143565000210145620260720145803.0  a9870323857376  aRef 664.02 F33f 2022.  4author.aFellows, P.J.  aFood processing technology: bprinciples and practice / cby P. J. Fellows.  a5th ed.  aCambridge, MA : bElsevier, Inc, cc2022.  axxiii, 780 pages : bcol. illus., figs. ; c28 cm.  aWoodhead Publishing Series in Food Science, Technology and Nutrition.  aIncludes bibliographical references, glossary, and index.  a
  a"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.  aFood processing.  aFood technology.