E-Book, Englisch, 741 Seiten
Varzakas / Tzia Handbook of Food Processing
Erscheinungsjahr 2015
ISBN: 978-1-4987-2176-9
Verlag: CRC Press
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
Food Preservation
E-Book, Englisch, 741 Seiten
Reihe: Contemporary Food Engineering
ISBN: 978-1-4987-2176-9
Verlag: CRC Press
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
This book presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations and food preservation processes. such as blanching, pasteurization, chilling, freezing to aseptic packaging, non thermal food processing and the use of biosensors. The inclusion of case studies and problem calculations in each chapter differentiates this book from other books on food processing and engineering.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Blanching. Thermal Processing. Canning. Canning of Fishery Products. Extrusion – Cooking. Dehydration-Spray Drying-Freeze Drying. Chilling. Freezing. Microwave Heating. Microwave Heating Technology. Advances in Food Additives and Contaminants. Ohmic Heating: Principles and Application in Thermal Food Processing. High Pressure Process Design and Evaluation. High Pressure Processing of Foods: Technology and Applications. Pulsed Electric Fields. Ultrasonic and UV Disinfection of Food. Edible Coatings and Films to Preserve Quality of Fresh Fruits and Vegetables. Food Packaging – Aseptic Packaging. Modified Atmosphere Packaging of Fruits and Vegetables. Biosensors in Food Technology, Safety and Quality Control. Ozone Applications in Food Processing.
