Midlands State University Library
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Food processing technology principles and practice created by P.J.Fellows

By: Material type: TextTextLanguage: English Series: Woodhead publishing series in food science, technology and nutritionPublication details: Oxford Woodhead Publishing Limited 2009Edition: ThirdDescription: 913 pagesContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781845692162
  • 9781845696344
Subject(s): LOC classification:
  • TP370
Contents:
Part I -- Basic principles: Properties of food and processing -- Part II -- Ambient-temperature processing: Raw material preparation -- Size reduction -- Mixing and forming -- Separation and concentration of food components -- Food biotechnology -- Irradiation -- High-pressure processing -- Minimal processing methods under development -- Part III -- Processing by application of heat: Heat processing -- Part III. A -- Heat processing using steam or water: Blanching -- Pasteurisation -- Heat sterilisation -- Evaporation and distillation -- Extrusion -- Part III. B -- Heat processing using hot air: Dehydration -- Smoking -- Baking and roasting -- Part III. C -- Heat processing using hot oils: Frying -- Part III. D -- Heat processing by direct and radiated energy: Dielectric, ohmic and infrared heating -- Part IV -- Processing by removal of heat: Chilling and modified atmospheres -- Freezing -- Freeze drying and freeze concentration -- Part V -- Post-processing operations: Coating -- Packaging -- Filling and sealing of containers -- Materials handling and process control -- Part VI -- Appendices
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book Book Batanai Library Open Shelf TP370 FEL (Browse shelf(Opens below)) 162184 Available BK150090
Book Book Batanai Library Open Shelf TP370 FEL (Browse shelf(Opens below)) 150629 Available BK137987
Book Book Batanai Library Core Collection TP370 FEL (Browse shelf(Opens below)) 150628 Available BK137984
Book Book Batanai Library Core Collection TP370 FEL (Browse shelf(Opens below)) 150630 Available BK137990
Book Book Batanai Library Open Shelf TP370 FEL (Browse shelf(Opens below)) 115869 Available BK90698
Book Book Batanai Library Core Collection TP370 FEL (Browse shelf(Opens below)) 115868 Available BK90718
Book Book Batanai Library Open Shelf TP370 FEL (Browse shelf(Opens below)) 115867 Available BK90692

Includes bibliographical references and index

Part I -- Basic principles: Properties of food and processing -- Part II -- Ambient-temperature processing: Raw material preparation -- Size reduction -- Mixing and forming -- Separation and concentration of food components -- Food biotechnology -- Irradiation -- High-pressure processing -- Minimal processing methods under development -- Part III -- Processing by application of heat: Heat processing -- Part III. A -- Heat processing using steam or water: Blanching -- Pasteurisation -- Heat sterilisation -- Evaporation and distillation -- Extrusion -- Part III. B -- Heat processing using hot air: Dehydration -- Smoking -- Baking and roasting -- Part III. C -- Heat processing using hot oils: Frying -- Part III. D -- Heat processing by direct and radiated energy: Dielectric, ohmic and infrared heating -- Part IV -- Processing by removal of heat: Chilling and modified atmospheres -- Freezing -- Freeze drying and freeze concentration -- Part V -- Post-processing operations: Coating -- Packaging -- Filling and sealing of containers -- Materials handling and process control -- Part VI -- Appendices

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