Food Processing Technology
Principles and Practice
2nd Edition
Published on 16. May 2000
Book
Paperback/Softback
650 pages
978-1-85573-533-0 (ISBN)
Description
This recent publication of a revised and updated new edition is an introduction to food manufacturing technologies.
More details
Edition
2nd Revised edition
Language
English
Place of publication
Cambridge
United Kingdom
Publishing group
Elsevier Science & Technology
Target group
College/higher education
Edition type
Revised edition
Dimensions
Height: 244 mm
Width: 172 mm
ISBN-13
978-1-85573-533-0 (9781855735330)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Previous edition
Book
02/1996
1st Edition
Woodhead Publishing Ltd
€90.55
Article exhausted; check for reprint
Person
Dr Peter Fellows is a Director and Senior Consultant in food processing with Midway Technology Limited, an international development consulting company. He is a visiting Fellow at Oxford Brookes University, and currently holds the UNESCO Chair in Post-Harvest Technology at Makere University, Uganda. An experienced author, he combines academic expertise with practical experience of working with food manufacturers in over twenty countries.
Content
Part 1 Basic principles: Process control. Part 2 Ambient-temperature processing: Raw material preparation; Size reduction; Mixing and forming; Separation and concentration of food components; Fermentation and enzyme technology; Irradiation; Processing using electric fields, high hydrostatic pressure, light or ultrasound. Part 3 Processing by application of heat; A: heat processing using steam or water; B: heat processing using hot air; C: heat processing using hot oils. Part 4 Processing by removal of heat: Chilling; Controlled or modified atmosphere storage and packaging; Freezing; Freeze-drying and freeze concentration.