Food Processing Handbook
by James G. Brennan /
2006 / English / PDF
5.1 MB Download
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. In doing so the text covers in detail
such techniques as post-harvest handling, thermal processing,
evaporation and dehydration, freezing, irradiation, high pressure
processing, emerging technologies, baking, extrusion, frying and
packaging. In addition, current concerns about the safety of
processed foods and control of food processes are addressed, as are
the impact of processing on the environment and separation and
conversion operations widely used in the food industry. 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.
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. In doing so the text covers in detail
such techniques as post-harvest handling, thermal processing,
evaporation and dehydration, freezing, irradiation, high pressure
processing, emerging technologies, baking, extrusion, frying and
packaging. In addition, current concerns about the safety of
processed foods and control of food processes are addressed, as are
the impact of processing on the environment and separation and
conversion operations widely used in the food industry. 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.