Skip navigation

Bookboon.com Descarga eBooks y libros de texto gratis

Choose a category

Food Processing

Food Processing
4,9 (16 Opiniones) Read reviews
ISBN: 978-87-403-2325-2
2 edición
Páginas : 125
  • Price: 129,00 kr
  • Price: €13,99
  • Price: £13,99
  • Price: ₹250
  • Price: $13,99
  • Price: 129,00 kr
  • Price: 129,00 kr

Descarga GRATIS tus ebooks en 4 sencillos pasos

Lo sentimos, pero para poder descargar nuestros libros o ver nuestros vídeos, necesitas un navegador que permita JavaScript.
¿Podemos sugerirle eBooks gratuitos y noticias relevantes sobre Bookboon?
Después de introducir tu dirección de correo electrónico, recibirás un correo de confirmación. Confirma este correo para recibir el boletín de noticias mensual con respecto a libros de texto gratuitos. Los datos de contacto que nos proporciones no serán proporcionados a terceros.
eLib
Unlock your organization's learning potential
See Demo

Corporate eLibrary

Discover our employee learning solutions

This is a Premium eBook

Bookboon Premium - Gain access to over 800 eBooks - without ads

You can get free access for a month to this - and 800 other books with the Premium Subscription. You can also buy the book below

  • Start a 30-day free trial. After trial: 39,99 kr p/m
  • Start a 30-day free trial. After trial: €5,99 p/m
  • Start a 30-day free trial. After trial: £4,99 p/m
  • Start a 30-day free trial. After trial: ₹299 p/m
  • Start a 30-day free trial. After trial: $3,99 p/m
  • Start a 30-day free trial. After trial: 39,99 kr p/m
  • Start a 30-day free trial. After trial: 39,99 kr p/m
eLib
Unlock your organization's learning potential
Click here!

Corporate eLibrary

Discover our employee learning solutions

Acerca del libro

  1. Opiniones
  2. Descripción
  3. Contenido

Opiniones

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.

Descripción

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.

About the author

  • Carl J Schaschke
  • School of Science, Engineering and Technology
  • Abertay University
  • Scotland
  • E-mail: c.schaschke@abertay.ac.uk

Contenido

  1. Introduction 
    1. Food Processing 
    2. Food Safety 
    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 Safety 
    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 

This website uses cookies to improve user experience. By using our website you consent to all cookies in accordance with EU regulation.