Food Processing Handbook

Food Processing Handbook

Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In doing so the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry. Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels.


Author
Publisher John Wiley & Sons
Release Date
ISBN 352760720X
Pages 607 pages
Rating 4/5 (04 users)

More Books:

Food Processing Handbook
Language: en
Pages: 607
Authors: James G. Brennan
Categories: Technology & Engineering
Type: BOOK - Published: 2006-05-12 - Publisher: John Wiley & Sons

Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological
Food Processing Handbook, 2 Volume Set
Language: en
Pages: 826
Authors: James G. Brennan
Categories: Technology & Engineering
Type: BOOK - Published: 2011-12-19 - Publisher: John Wiley & Sons

The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing top
Food Processing Handbook, 2 Volume Set
Language: en
Pages: 826
Authors: James G. Brennan
Categories: Technology & Engineering
Type: BOOK - Published: 2011-12-19 - Publisher: Wiley-VCH

The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing top
Handbook of Food Processing
Language: en
Pages: 22
Authors: Theodoros Varzakas
Categories: Technology & Engineering
Type: BOOK - Published: 2015-10-22 - Publisher: CRC Press

Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing o
Handbook of Organic Food Processing and Production
Language: en
Pages: 207
Authors: S. Wright
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

The increasing interest in organic foods has created a need for this book, the first practical manual to cover the processing of organic food and drink. The boo
The Complete Book on Fruits, Vegetables and Food Processing
Language: en
Pages: 648
Authors: Dr. H. Panda
Categories:
Type: BOOK - Published: 2013-10-02 - Publisher: NIIR PROJECT CONSULTANCY SERVICES

Food processing is the transformation of raw ingredients into food, or of food into other forms. Food processing typically takes clean, harvested crops or butch
Handbook of Food Processing Equipment
Language: en
Pages: 698
Authors: George D. Saravacos
Categories: Technology & Engineering
Type: BOOK - Published: 2012-09-21 - Publisher: Springer

Recent publications in food engineering concern mainly food process engi neering, which is related to chemical engineering, and deals primarily with unit operat
Handbook of Food Processing
Language: en
Pages: 679
Authors: Theodoros Varzakas
Categories: Technology & Engineering
Type: BOOK - Published: 2015-10-22 - Publisher: CRC Press

Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information neces
Epoxy Resins Technology Handbook (Manufacturing Process, Synthesis, Epoxy Resin Adhesives and Epoxy Coatings) 2nd Revised Edition.
Language: en
Pages: 576
Authors: Dr. H. Panda
Categories:
Type: BOOK - Published: 2019-04-19 - Publisher: ASIA PACIFIC BUSINESS PRESS Inc.

Epoxy is a term used to denote both the basic components and the cured end products of epoxy resins, as well as a colloquial name for the epoxide functional gro
Handbook on Manufacture of Indian Kitchen Spices (Masala Powder) with Formulations, Processes and Machinery Details (Chaat Masala, Sambar Masala, Pav Bhaji Masala, Garam Masala, Goda Masala, Pani Puri Masala, Kitchen King Masala, Thandai Masala Powder...)
Language: en
Pages: 336
Authors: NPCS Board of Food Technologists
Categories:
Type: BOOK - Published: 2019-04-09 - Publisher: NIIR PROJECT CONSULTANCY SERVICES

Handbook on Manufacture of Indian Kitchen Spices (Masala Powder) with Formulations, Processes and Machinery Details (Chaat Masala, Sambar Masala, Pav Bhaji Masa