Food Processing Technology

Principles and Practice
5. Auflage 2022
ISBN: 978-0-323-85737-6
Verlag: Elsevier Science Publishing Co Inc

Buch, Englisch, 804 Seiten, Format (B × H): 221 mm x 281 mm, Gewicht: 2442 g

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations.

This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes.

Zielgruppe

Lecturers, undergraduate & postgraduate students on courses in food technology, food science, food engineering, biotechnology or bioprocessing
Students & lecturers on courses in microbiology, food marketing and distribution, nutrition, consumer science, hospitality management/ catering and agricultural sciences. Researchers in food science, food chemistry, food engineering, microbiology, biotechnology. Reference book for food industry professionals.

Autoren/Hrsg.

Fellows, P. J.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

PART I - BASIC PRINCIPLES 1. Properties of foods

PART II: AMBIENT-TEMPERATURE PROCESSING 2. Raw material preparation 3. Extraction and separation of food components 4. Size reduction 5. Mixing, forming and coating 6. Food biotechnology 7. Minimal processing

PART III: PROCESSING BY APPLICATION OF HEAT Processing using steam or water 8. Blanching 9. Industrial cooking 10. Pasteurisation 11. Heat sterilisation 12. Evaporation and distillation Processing using hot air or heated surfaces 13. Dehydration 14. Smoking 15. Baking and roasting 16. Extrusion cooking Processing using hot oils 17. Frying Electromagnetic processing using direct and radiated energy 18. Dielectric, ohmic and infrared heating

PART IV: PROCESSING BY REMOVAL OF HEAT 19. Heat removal by refrigeration 21. Chilling 22. Freezing 23. Freeze Drying and Freeze Concentration

PART V POST-PROCESSING OPERATIONS 24. Packaging 25. Filling and sealing of containers 26. Materials handling, storage and distribution

Über Autor(innen)

Fellows, P. J.
Dr Peter Fellows is a senior consultant in food processing, working mostly in Africa and Asia. Over the last 30 years, he has worked extensively as a food technologist in over twenty countries, supporting institutions that promote small-scale agro-industrial development programmes. He is a Visiting Fellow at Oxford Brookes University in the UK, and has held the UNESCO Chair in Post-Harvest Technology at Makerere University, Uganda. In addition to Food processing technology, he has written 22 books and numerous articles on different aspects of food processing.