| Collation |
xv, 913 pages : illustrations ; 25 cm. |
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text txt rdacontent |
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unmediated n rdamedia |
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volume nc rdacarrier |
| Series |
Woodhead Publishing in food science, technology and nutrition ; no. 174 |
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Woodhead Publishing in food science, technology, and nutrition.
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| Bibliog. |
Includes bibliographical references and index. |
| Contents |
Part I -- Basic principles: Properties of food and processing -- Part II -- Ambient-temperature processing: Raw material preparation -- Size reduction -- Mixing and forming -- Separation and concentration of food components -- Food biotechnology -- Irradiation -- High-pressure processing -- Minimal processing methods under development -- Part III -- Processing by application of heat: Heat processing -- Part III. A -- Heat processing using steam or water: Blanching -- Pasteurisation -- Heat sterilisation -- Evaporation and distillation -- Extrusion -- Part III. B -- Heat processing using hot air: Dehydration -- Smoking -- Baking and roasting -- Part III. C -- Heat processing using hot oils: Frying -- Part III. D -- Heat processing by direct and radiated energy: Dielectric, ohmic and infrared heating -- Part IV -- Processing by removal of heat: Chilling and modified atmospheres -- Freezing -- Freeze drying and freeze concentration -- Part V -- Post-processing operations: Coating -- Packaging -- Filling and sealing of containers -- Materials handling and process control -- Part VI -- Appendices. |
| Subject |
Food industry and trade.
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Food processing plants -- Technological innovations.
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Food processing machinery.
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| ISBN |
9781845692162 (Woodhead) |
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1845692160 (Woodhead) |
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9781439808214 (CRC Press) |
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143980821X (CRC Press) |
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