An edition of Food Processing Technology (2009)

Food processing technology

Principles and practice

3rd edn.

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Cover of: Food processing technology by P. J. Fellows, P. J. Fellows
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  • ★★★★★ 5.0 (1 rating) ·
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Last edited by ImportBot
December 7, 2022 | History
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An edition of Food Processing Technology (2009)

Food processing technology

Principles and practice

3rd edn.

by

  • ★★★★★ 5.0 (1 rating) ·
  • 7 Want to read

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Publish Date
Publisher
Woodhead Publishing
Language
English
Pages
913

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Previews available in: English

Edition Availability
Cover of: Food Processing Technology
Food Processing Technology: Principles and Practice
2022, Elsevier Science & Technology
in English
Cover of: Food Processing Technology
Food Processing Technology: Principles and Practice
2022, Elsevier Science & Technology
in English
Cover of: Food Processing Technology
Food Processing Technology: Principles and Practice
2016, Elsevier Science & Technology
in English
Cover of: Food Processing Technology
Food Processing Technology: Principles and Practice
2016, Elsevier Science & Technology
in English
Cover of: Food processing technology
Food processing technology: Principles and practice
2015, Woodhead Publishing
in English - 3rd edn.
Cover of: Food Processing Technology
Food Processing Technology: Principles and Practice, Second Edition
2013, Taylor & Francis Group
in English
Cover of: Food Processing Technology
Food Processing Technology: Principles and Practice
2009, Elsevier Science & Technology
in English
Cover of: Food Processing Technology
Food Processing Technology: Principles and Practice, Third Edition
2009, Taylor & Francis Group
in English
Cover of: Food Processing Technology
Food Processing Technology: Principles and Practice
2009, Elsevier Science & Technology
in English

Add another edition?

Book Details

Table of Contents

Introduction
Part. 1: Basic principles
Properties of food and processing
Part. 2: 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. 3 : Processing by application of heat
Heat processing
Heat processing using steam or water
Blanching
Pasteurisation
Heat sterilisation
Evaporation and distillation
Extrusion
Heat processing using hot air
Dehydration
Smoking
Baking and roasting
Heat processing using hot oils
Heat processing by direct and radiated energy
Dielectric, ohmic and infrared heating
Part. 4: Processing by removal of heat
Chilling and modified atmospheres
Freezing
Freeze drying and freeze concentration
Part. 5: Post-processing operations
Coating
Packaging
Filling and sealing of containers
Materials handling and process control
Part. 6: Appendices.

Edition Notes

Includes index.

Published in
Amsterdam

Classifications

Dewey Decimal Class
664.8

The Physical Object

Pagination
xvi, 913 pages
Number of pages
913

ID Numbers

Open Library
OL38212402M
Internet Archive
foodprocessingte0000fell_z6c8
ISBN 10
9351073149
ISBN 13
9789351073147
OCLC/WorldCat
1038052388

Source records

Internet Archive item record
Promise Item

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December 7, 2022 Edited by ImportBot import existing book
September 19, 2021 Created by ImportBot import new book