000			01433nam a2200229 a 4500
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
999			_c181304 _d181304