Food Processing Technology: Principles and Practice / part I. Basic Principles Part II. Ambient- Temperature Processing Part III. Processing By Application Of Heat Part IV. Processing By The Removal Of Heat Part V. Post-Processing Operations
Fellows, P.
Food Processing Technology: Principles and Practice / part I. Part II. Part III. Part IV. Part V. Basic Principles Ambient- Temperature Processing Processing By Application Of Heat Processing By The Removal Of Heat Post-Processing Operations P. Fellows - 2-nd ed. - Boston ; New York : Woodhed Publishing Limited, 2002. - 606 p. - 664 .
[Part I provides on excellent introduction to core concepts such as fluid flow and heat transfer required to understand the principles underlying the unit operations discussed. Part II. describes ambient-temperature processes such as sizereduction, mixing and forming, seperation and concentration .Part III reviews operationsthat heat foods to preserve them or alter their eating quelity, such as pasteurisation, heat sterilisation and frying.Part IV.cavers operations that remove heat from foods, such as chilling and freezing. Finally, part V covers post-processing operations such as packaging, materials handling, storage and distribu tion].
0-8493-0887-9 0-85573-533-4
664
Food Processing Technology: Principles and Practice / part I. Part II. Part III. Part IV. Part V. Basic Principles Ambient- Temperature Processing Processing By Application Of Heat Processing By The Removal Of Heat Post-Processing Operations P. Fellows - 2-nd ed. - Boston ; New York : Woodhed Publishing Limited, 2002. - 606 p. - 664 .
[Part I provides on excellent introduction to core concepts such as fluid flow and heat transfer required to understand the principles underlying the unit operations discussed. Part II. describes ambient-temperature processes such as sizereduction, mixing and forming, seperation and concentration .Part III reviews operationsthat heat foods to preserve them or alter their eating quelity, such as pasteurisation, heat sterilisation and frying.Part IV.cavers operations that remove heat from foods, such as chilling and freezing. Finally, part V covers post-processing operations such as packaging, materials handling, storage and distribu tion].
0-8493-0887-9 0-85573-533-4
664