Food processing: principles and applications

✍ Scribed by J. Scott Smith, Yiu H. Hui

• Publisher: Wiley-Blackwell
• Year: 2004
• Tongue: English
• Leaves: 515
• Edition: 1
• Category: Library

✦ Synopsis

Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products.Ideal as an undergraduate text, Food Processing stands apart in three ways:The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing.As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.

✦ Table of Contents

Cover......Page 1
Contents......Page 6
Part I Principles......Page 14
1 Principles of Food Processing......Page 16
2 Food Dehydration......Page 44
3 Fermented Product Manufacturing......Page 58
4. Fundamentals and Industrial Applications of Microwave and Radio Frequency in
Food Processing......Page 92
5. Food Packaging......Page 114
6. Food Regulations in the United States......Page 146
7. Food Plant Sanitation and Quality Assurance......Page 164
Part II Applications......Page 176
8 Bakery: Muffins......Page 177
9. Bakery: Yeast-leavened Breads......Page 194
10. Beverages: Nonalcoholic, Carbonated Beverages......Page 213
11. Beverages: Alcoholic, Beer Making......Page 235
12. Grain, Cereal: Ready-to-Eat Breakfast Cereals......Page 249
13. Grain, Paste Products: Pasta and Asian Noodles......Page 259
14. Dairy: Cheese......Page 282
15. Dairy: Ice Cream......Page 296
16. Dairy: Yogurt, 297......Page 306
17. Dairy: Milk Powders......Page 328
18. Fats: Mayonnaise......Page 338
19. Fats: Vegetable Shortening......Page 351
20. Fats: Edible Fat and Oil Processing......Page 360
21. Fruits: Orange Juice Processing......Page 368
22. Meat: Hot Dogs and Bologna......Page 398
23. Meat: Fermented Meats......Page 406
24. Poultry: Canned Turkey Ham......Page 423
25. Poultry: Poultry Nuggets......Page 438
26. Poultry: Poultry Pâté......Page 444
27. Seafood: Frozen Aquatic Food Products......Page 451
28. Seafood: Processing, Basic Sanitation Practices......Page 463
29. Vegetables: Tomato Processing......Page 477
Index......Page 495