Free Textbook

Food Processing

Name: Food Processing
Rating: 4.9375 (16 reviews)
Author: Carl J. Schaschke

by Carl J. Schaschke

(16 ratings)

1 review

125

Language: English

This e-book book aimed at undergraduates and practitioners who have an interest in food process engineering.

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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

Introduction
1. Food Processing
2. Food Safety
3. Food Quality
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
Food Processing Operations
1. Introduction
2. Mechanical Processes
3. Heating
4. Mixtures and Emulsions
5. Novel Food Processing
Food Safety
1. Introduction
2. HACCP
3. Hygienic Design
4. Food Packaging
Thermal Processing
1. Introduction
2. Thermal Death
3. Canning
4. Milk Processing
Preservation by Refrigeration
1. Introduction
2. Definition of Freezing
3. Freezing of a Slab
4. General Case for Freezing
5. Chilling

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.

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