| Description |
xxv, 582 pages : illustrations ; 25 cm |
| Contents |
Ch.1. Postharvest handling and preparation of foods for processing -- Ch.2. Thermal processing -- Ch.3. Evaporation and dehydration -- Ch.4.Freezing -- Ch.5. Irradiation -- Ch.6. High pressure processing -- Ch.7. Pulsed electric field processing, power ultrasound and other emerging technologies -- Ch.8. Baking Extrusion and frying -- Ch.9. Packaging -- Ch.10. Safety in food processing -- Ch.11. Process contril in food processing -- Ch.12. Environmental aspects of food processing -- Ch.13. Water and waste treatment -- Ch.14. Separations in food processing -- Ch.15. Mixing, emulsification and size reduction |
| Summary |
"Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels."--BOOK JACKET |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food industry and trade.
|
| Author |
Brennan, J. G.
|
| LC no. |
2006436635 |
| ISBN |
3527307192 hardback |
|
