Food processing technology principles and practice created by P.J.Fellows

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