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Food Processing Technology Principles And Practice

This book is split into five parts in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the theoretical and practical aspects of the unit operation including the formula required for calculation of processing parameters, sample problems, and the effects on sensory characteristics and nutritional properties of selected foods.

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  • "This book is split into five parts in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the theoretical and practical aspects of the unit operation including the formula required for calculation of processing parameters, sample problems, and the effects on sensory characteristics and nutritional properties of selected foods."@en
  • "Basic principles; Ambient-Temperature processing; Processing by application of heat; Processing by the removal of heat; Post-processing operations; Appendix A: Vitamins in foods; Appendix B: EEC permitted food additives; Appendix C: Units and dimensions; Appendix D: Temperatures of saturated steam; Appendix E: Sizes of some common UK round cans; Appendix F: Latent heat of vaporisation of water."
  • ""This book is split into five parts in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the theoretical and practical aspects of the unit operation including the formula required for calculation of processing parameters, sample problems, and the effects on sensory characteristics and nutritional properties of selected foods."--Provided by publisher."
  • "The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. The publication of a completely revised and updated new edition has confirmed the position of this textbook as the best single-volume introduction to food manufacturing technologies available. New chapters include computer control of processing, novel minimal technologies including processing using high pressures or pulsed electric fields, Ohmic heating and an extended chapter on modified atmosphere packaging. There are also new sample problems and illustratio."@en
  • "This book is split into five parts in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the theoretical and practical aspects of the unit operation including the formula required for calculation of processing parameters, sample problems, and the effects on sensory characteristics and nutritional properties of selected foods.--Résumé de l'éditeur."
  • "The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available."
  • "Principios basicos; Elaboracion de alimentos a temperatura ambiente; Tratamiento termico de los alimentos; Procesos que implican eliminacion de calor; Operaciones post-procesado."
  • "The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. 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. Introduces a range of processing techniques that are used in food manufacturingExplains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foodsDescribes post-processing operations, including packaging and distribution logistics."@en

genre

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  • "e-book2 [online only]"@en
  • "e-book [online only]"@en
  • "Llibres electrònics"
  • "Electronic books"
  • "Electronic books"@en

name

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  • "Food Processing Technology Principles And Practice"@en
  • "Food Processing Technology Principles and Practice"@en
  • "Food processing technology principles and practices"
  • "Tecnología del procesado de los alimentos : principios y prácticas"
  • "Tecnología del procesado de los alimentos : principios y prácticas"@es
  • "Food processing technology principles and practice"
  • "Food processing technology principles and practice"@en
  • "Tecnologia del procesado de los alimentos : principios y practica"
  • "Tecnologia del procesado de los alimentos principios y practicas"
  • "Tecnología del procesado de los alimentos : principios y práctica"@es
  • "Food processing technology Principles and practice"
  • "Food processing technology Principles and practice"@en
  • "Nahrungsgütertechnologie <engl.&gt"
  • "Food processing technology : Principles and practice"
  • "Food processing Technology Principles and Practice"@en
  • "Tecnologia del procesado de los alimentos : principios y practicas"@es
  • "Food processing technology : principles and practice"
  • "Food processing technology : principles and practice"@en
  • "Food Processing Technology : Principles and Practice"
  • "Food processing technology"@en
  • "Food processing technology"

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