Food Processing Technology: Principles and Practice, Second Edition (Woodhead Publishing in Food Science and Technology)

Fellows, P.J.

ISBN 10: 0849308879 / ISBN 13: 9780849308871

Published by CRC Press, 2000

About this Item

This book is a well used but readable copy. Integrity of the book is still intact with no missing pages. May have notes or highlighting. Cover image on the book may vary from photo. Ships out quickly in a secure plastic mailer.

Seller Inventory # RDV.0849308879.A

Bibliographic Details

• Title: Food Processing Technology: Principles and Practice, Second Edition (Woodhead Publishing in Food Science and Technology)
• Publisher: CRC Press
• Publication Date: 2000
• Language: English
• ISBN 10: 0849308879
• ISBN 13: 9780849308871
• Binding: Soft cover
• Edition: 2nd Edition
• Condition: acceptable

About this title

Synopsis

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.