Food Processing Technology: Principles and Practice, Third Edition

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Features

This updated and expanded third edition:

  • Introduces a range of processing techniques that are used in food manufacturing
  • Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate food
  • Describes post-processing operations, including packaging and distribution logistics
  • Consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available

Summary

Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities.

The book begins with an overview of important basic concepts. It describes unit operations that take place at ambient temperature or involve minimum heating of foods. Subsequent chapters examine operations that heat foods to preserve them or alter their eating quality, and explore operations that remove heat from foods to extend their shelf life with minimal changes in nutritional quality or sensory characteristics. Finally, the book reviews post-processing operations, including packaging and distribution logistics.

The third edition has been substantially rewritten, updated and extended to include the many developments in food technology that have taken place since the second edition was published in 2000. Nearly all unit operations have undergone significant developments, and these are reflected in the large amount of additional material in each chapter. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, genetic modification of foods, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Developments in technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.


Table of Contents

Basic Principles. Ambient-Temperature Processing. Processing by Application of Heat. Processing by Removal of Heat. Post-Processing Operations. Appendices.

Editorial Reviews

Reviews of the Second Edition:

"Interesting, logical and concise. A good introduction for students of nutrition, food science and technology, catering or agriculture." —Food Manufacture
"… a well-written and authoritative review of food processing technology – the essential reference for food technologists and students alike." —Food Trade Review
"Interesting, logical and concise. A good introduction for students of nutrition, food science and technology, catering or agriculture." —Food Manufacture