This book focuses on the most common unit operations utilized in modern food processing operations. It contains both descriptive and quantitative analysis of the typical food processes found in modern food processing plants. The descriptive information provides students with background on the process and the impact of the process on food product quality. The quantitative description assists the student in understanding the ability of the process to achieve the desired result and the consequences of improper operation of the process. Examples utilizing different food commodities are incorporated to ensure that the student gains an appreciation of the relationship between commodities and processes.
Principles of Food Processing (Food Science Text Series)
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This review is from: Principles of Food Processing (Food Science Text Series) (Hardcover)
This book focuses on the most common unit operations utilized in modern food processing operations. It contains both descriptive and quantitative analysis of typical food processes found on modern food processing plants. The descriptive info provides students with background on the process and the impact of the process on food quality.The quantitative description helps the students in understanding the ability of the process to achieve desired result and the consequences for the improper operation of the process. There are many examples were give to ensure that the students gains an knowledge between commodities and process.
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Inside This Book
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First Sentence:
The processing of food can be defined in many different ways. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
slowest heating location, lethal rate curve, blanching system, many extruded products, commercial sterilization processes, initial freezing temperature, extruder operating conditions, heating medium temperature, thermal resistance curve, food droplets, food extruders, pasteurization system, falling rate period, retail cabinets, timing pump, freeze concentration, thermal death time, sublimation front, extruder operation, product quality attributes, constant rate period, decimal reduction time, freezing system, blanching process, mechanical refrigeration system Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Marcel Dekker, Academic Press, Handbook of Food Engineering, United States, Elsevier Applied Science, Ellis Horwood, San Diego, The State of the Art New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
The processing of food can be defined in many different ways. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
slowest heating location, lethal rate curve, blanching system, many extruded products, commercial sterilization processes, initial freezing temperature, extruder operating conditions, heating medium temperature, thermal resistance curve, food droplets, food extruders, pasteurization system, falling rate period, retail cabinets, timing pump, freeze concentration, thermal death time, sublimation front, extruder operation, product quality attributes, constant rate period, decimal reduction time, freezing system, blanching process, mechanical refrigeration system Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Marcel Dekker, Academic Press, Handbook of Food Engineering, United States, Elsevier Applied Science, Ellis Horwood, San Diego, The State of the Art New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 36
books:
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21
books
cite this book:
See all 21 books citing this book
- Handbook of Food Engineering (Food Science and Technology) by Dennis Heldman on 6 pages
- Introduction to Food Engineering, Third Edition (Food Science and Technology) by R. Paul Singh on 4 pages
- Food Processing Technology: Principles and Practice, Second Edition (Woodhead Publishing in Food Science and Technology) by P.J. Fellows on 4 pages
- Fundamentals of Food Process Engineering (Food Science Texts Series) by Romeo T. Toledo in Front Matter, and page 252
- Food Chemistry (Food Science and Technology) by Owen R. Fennema on page 112, and page 218
See all 36 books this book cites
- Food Process Design (Food Science and Technology) by Zacharias B. Maroulis on page 14, page 68, and page 387
- Microstructural Principles of Food Processing Engineering (Food Engineering Series) by José Miguel Aguilera on page 76, page 82, and page 90
- Introduction to Food Process Engineering (Food Science Text Series) by P. G. Smith in Front Matter, page 301, and page 334
- Handbook of Frozen Foods (Food Science and Technology) by Y. H. Hui on page 162, page 175, and page 199
- Crystallization in Foods (Food Engineering Series) by Richard W. Hartel in Front Matter, and page 87
See all 21 books citing this book
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