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

By: Material type: TextTextSeries: 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 Books ASCOT Library - Zabali Campus Reference Reference Ref 664.02 F33f 2022. (Browse shelf(Opens below)) Available Ref6640204910

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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