000 | 01433nam a2200229 a 4500 | ||
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001 | 000217056 | ||
003 | AM-YeNLA | ||
005 | 20240503091229.0 | ||
008 | 030409s2002 ai r 000 0 eng d | ||
020 | _a0-8493-0887-9 | ||
020 | _a0-85573-533-4 | ||
040 | _aAM, ACSTI | ||
041 | 0 | _aeng | |
082 | 0 | 0 | _a664 |
100 | 1 |
_aFellows, P. _9292035 |
|
245 | 1 | 0 |
_aFood Processing Technology: _bPrinciples and Practice / _cP. Fellows _npart I. _pBasic Principles _nPart II. _pAmbient- Temperature Processing _nPart III. _pProcessing By Application Of Heat _nPart IV. _pProcessing By The Removal Of Heat _nPart V. _pPost-Processing Operations |
250 | _a2-nd ed. | ||
260 |
_aBoston ; _aNew York : _bWoodhed Publishing Limited, _c2002. |
||
300 | _a606 p. | ||
520 | 3 | _a[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]. | |
942 |
_2udc _cBK |
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999 |
_c181304 _d181304 |