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Food Processing

Food Processing
4.9 (11 reviews) Read reviews
ISBN: 978-87-7681-780-0
1 edition
Pages : 107
  • Price: 69.99 kr
  • Price: €7.99
  • Price: £7.99
  • Price: ₹250
  • Price: $9.99
  • Price: 69.99 kr
  • Price: 69.99 kr

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About the book

  1. Reviews
  2. Description
  3. Content
  4. About the Author

Reviews

Herbert M. Wood ★★★★★

This is a reference not just for engineering students but also for people who are into health and nutrition. They can also learn a lot from this.

Description

This e-book book aimed at undergraduates and practitioners who have an interest in food process engineering. It is designed to provide an overview of the many operations associated with the processing of raw food materials to produce products which are creative, palatable and safe to eat. It covers basic food chemistry and ingredients through to mixing, unsteady steady state heat transfer in freezing for preservation and thermal processing and sterilization.

Content

  1. Introduction
    1. Food Processing
    2. Food Safety and Control
    3. Food Quality
  2. Constituents of Food
    1. Introduction
    2. Water
    3. Carbohydrates
    4. Fats and oils
    5. Proteins
    6. Vitamins and Minerals
    7. Flavours and Aromas
    8. Additives and Antioxidants
  3. Food Processing Operations
    1. Introduction
    2. Mechanical Processes
    3. Heating
    4. Mixtures and Emulsions
    5. Novel Food Processing
  4. Food Safetv
    1. Introduction
    2. HACCP
    3. Hygienic Design
    4. Food Packaging
  5. Thermal Processing
    1. Introduction
    2. Thermal Death
    3. Canning
    4. Milk Processing
  6. Preservation by Refrigeration
    1. Introduction
    2. Definition of Freezing
    3. Freezing of a Slab
    4. General Case for Freezing
    5. Chilling

About the Author

Author Website

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