000			01720nam a22002177a 4500
005			20260720145803.0
020			_a9870323857376
082			_aRef 664.02 F33f 2022.
100			_4author. _aFellows, P.J.
245			_aFood processing technology: _bprinciples and practice / _cby P. J. Fellows.
250			_a5th ed.
260			_aCambridge, MA : _bElsevier, Inc, _cc2022.
300			_axxiii, 780 pages : _bcol. illus., figs. ; _c28 cm.
440			_aWoodhead Publishing Series in Food Science, Technology and Nutrition.
500			_aIncludes bibliographical references, glossary, and index.
505			_a
520			_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.
650			_aFood processing.
650			_aFood technology.
942			_cBK
999			_c6029 _d6029