Principles of food processing (Food Science Texts Series) - Hardcover

Hardcover

ISBN 10: 0412994518 ISBN 13: 9780412994517

Publisher: Springer, 1995

Synopsis

Focusing on the key preservation processes utilized in the food processing industry, this text dicusses topics ranging from food processing systems using elevated temperatures to achieve preservation to processes depending on reduced levels of water in the food system. In addition, the text contains both descriptive and quantitative analysis of the typical food processes employed in modern food processing plants. Each chapter, devoted to specific food operation, provides the reader with an introduction to the basic concepts associated with the food process, along with a description of the typical equipment used as well as the influence the process has on the quality attributes of food products. Early chapters of the text deal primarily with the thermal processes or the utilization of elevated temperatures to reduce microbila populations in raw food products and achieve appropriate levels of storage stability. These chapters include classical approaches to determining the time-temperature relationships required for preservation.

Edition details

• Publisher: Springer
• Publication date: 1995
• Language: English
• ISBN 10: 0412994518
• ISBN 13: 9780412994517
• Binding: Hardcover
• Edition number: 1
• Number of pages: 288
• Editor: Heldman Dennis R.