Food Processing Technology

Food Processing Technology: Principles and Practice, Second Edition

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ISBN 9780849308871
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Features

  • Provides a comprehensive introduction to a wide range of food processing techniques
  • Describes each topic in a way that is accessible without an advanced mathematical background, while providing references to more detailed or more advanced texts
  • Reflects the developments in unit operations during the last ten years, including membrane separation technologies, UHT/Aseptic processing, chilling, packaging, and improved methods of handling and distribution
  • Includes additional material on food rheology and other properties of foods
  • Summary

    The first edition of Food Processing Technology was quickly adopted as the standard text by many food science and technology courses. While keeping with the practice of covering the wide range of food processing techniques, this new edition has been substantially expanded to take account of the advances in technology that have taken place since the publication of the first edition.

    The Second Edition includes new chapters on computer control of processing, novel 'minimal' technologies, and Ohmic heating, and an extended chapter on modified atmosphere packaging. It is a comprehensive - yet basic - text that offers an overview of most unit operations, while at the same time providing details of the processing equipment, operating conditions and the effects of processing on the biochemistry of foods.

    The book is divided into five parts, in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the formulae required for calculation of processing parameters, sample problems, and the effects on sensory characteristics and nutritional properties of selected foods. By combining food processing theory and calculations with descriptions of commercial practice and results of scientific studies, Food Processing Technology: Principles and Practice, Second Edition helps readers make attractive saleable products and extend the shelf-life of foods.

    Table of Contents

    GLOSSARY
    LIST OF SYMBOLS
    LIST OF ACRONYMS
    INTRODUCTION
    PART I
    Basic Principles
    Process Control
    PART II - AMBIENT-TEMPERATURE PROCESSING
    Raw Material Preparation
    Size Reduction
    Mixing and Forming
    Separation and Concentration of Food Components
    Fermentation and Enzyme Technology
    Irradiation
    Processing Using Electric Fields, High Hydrostatic Pressure, Light or Ultrasound
    PART III - PROCESSING BY APPLICATION OF HEAT
    A. Heat Processing Using Steam or Water
    Blanching
    Pasteurization
    Heat Sterilization
    Evaporation and Distillation
    Extrusion
    B. Processing Using Hot Air
    Dehydration
    Baking and Roasting
    C. Heat Processing Using Hot Oils
    Frying
    Dielectric, Ohmic, and Infrared Heating
    PART IV - PROCESSING BY THE REMOVAL OF HEAT
    Chilling
    Controlled or Modified Atmosphere Storage and Packaging
    Freezing
    Freeze Drying and Freeze Concentration
    PART V - POST-PROCESSING OPERATIONS
    COATING OR ENROBING
    Packaging
    Filling and Sealing of Containers
    Materials Handling, Storage and Distribution
    APPENDICES
    INDEX

     
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