Food processing technology : principles and practice

By: Fellows, PeterSeries: Woodhead publishing series in food science, technology and nutritionPublisher: Cambridge : Woodhead Publishing, 2022Edition: Fifth editionDescription: 774pSubject(s): Food industry and trade | Food processing | Food preservation | Food packagingLOC classification: TP370Online resources: Click here to access online
Contents:
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
List(s) this item appears in: Loughry BSc Level 4 Food Processing and Innovation | Loughry BSc Level 5 Food Processing and Automation | Loughry BSc Level 5 Sustainable Food Manufacture | Loughry FdSc Level 5 HLA - Food Processing Systems | Loughry FdSc Level 5 HLA - Food Manufacture and Packaging
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Holdings
Item type Current library Call number Status Date due Barcode
EBOOK CAFRE Loughry Library ONLINE EBOOK (Browse shelf(Opens below)) Available 193644
Book - Standard loan CAFRE Loughry Library TP370 FEL (Browse shelf(Opens below)) Available 193633
Book - Standard loan CAFRE Loughry Library TP370 FEL (Browse shelf(Opens below)) Available 193634

Previous edition: 2017.

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

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