Food processing: principles and applications
This book covers the physical, chemical, and microbiological basis of the different methods of food preservation with special reference to the application of three of the most widely used commercial processes : thermal processing, freezing, and dehydration. An overview of current technological advances in other methods of preservation completes the book. Emphasizing applications, problem solving, and modeling, the book contains lab experiments, practice problems, and problem sets that correspon…
Read More ↓Title Statements
- Full title :Food processing : principles and applications / Hosahalli Ramaswamy, Michèle Marcotte.
Summary
This book covers the physical, chemical, and microbiological basis of the different methods of food preservation with special reference to the application of three of the most widely used commercial processes : thermal processing, freezing, and dehydration. An overview of current technological advances in other methods of preservation completes the book. Emphasizing applications, problem solving, and modeling, the book contains lab experiments, practice problems, and problem sets that correspond with the topics presented. By covering both basic and applied aspects of food processing, it serves as a valuable textbook in food science programs worldwide. (Midwest).
Read More ↓Edition Statements
- Publication Date:2006.
Publication Statements
- Publisher(s):Taylor & Francis
- Place of Publication:Boca Raton, Flor
- Language:eng
- Publication Date:2006.
The Physical Object
- Description:420 pages : : illustrations ; : 25 cm
Edition Identifiers
- ISBN:1587160080, 9781587160080
- oclc:ocn300269954
- LC Classification:TP370
- Dewey Decimal:664
Table of Contents
Ch. 1. Introduction -- Ch. 2. Background basics -- Ch. 3. Thermal processing -- Ch. 4. Low-temperature preservation -- Ch. 5. Food dehydration -- Ch. 6. Separation and concentration.
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