Food Processing Technology: Principles and Practice (Ellis Horwood Series in Food Service and Technology) - Hardcover

Fellows, Peter J.

Hardcover

ISBN 10: 0895736098 ISBN 13: 9780895736093

Publisher: Vch Pub, 1988

Synopsis

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 third edition is divided into five parts. Part one describes some important basic concepts. Part two describes unit operations that take place at ambient temperature or involve minimum heating of foods. Part three includes operations that heat foods to preserve them or to alter their eating quality. Part four describes operations that remove heat from foods to extend their shelf life with minimal changes in nutritional quality or sensory characteristics. Part five describes 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. This edition consolidates the position of Food Processing Technology as the best single-volume introduction to food manufacturing technologies. It is an essential text for undergraduate and postgraduate students in food technology, food science, food marketing and distribution, agriculture, nutrition, and hospitality management/catering. It is also an ideal reference for all professionals in the food industry.

Edition details

• Publisher: Vch Pub
• Publication date: 1988
• ISBN 10: 0895736098
• ISBN 13: 9780895736093
• Binding: Hardcover
• Language: English
• Number of pages: 505