Handbook of Food Processing, Two Volume Set

✍ Scribed by Theodoros Varzakas (Editor); Constantina Tzia (Editor)

Publisher: CRC Press
Year: 2015
Leaves: 1422
Edition: 1
Category: Library

No coin nor oath required. For personal study only.

✦ Synopsis

Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging, and non-thermal food processing. It describes com

✦ Table of Contents

Blanching. Thermal Processing-Pasteurization. Sterilization. Canning. Extrusion-Cooking. Dehydration-Freeze Drying-Spray Drying. Chilling. Freezing. Irradiation. Microwave Heating Technology. Additives Technology. Ohmic Heating. High Pressure Processing. Pulsed Electric Fields (PES). Oscillating Magnetic Fields (OMF). Dielectric/Infrared Heating. UV Light-Ultrasound-High Voltage Discharge. Edible Films and Coatings. Food Packaging-Aseptic Packaging. Trends in Food Processing and Control (Biosensors, etc.). Supercritical Fluid Extraction. Ozone Processing. Food Handling and Transportation. Raw Materials Storage and Preparation. Product Storage/Distribution and Shelf-Life. Quality Control-Sensory Evaluation. Food Safety-HACCP. Food Plant Sanitation-Operation. Quality and Safety Assurance. Food Waste Management. Hygiene and Safety. Dairy Products: Milk, Yoghurt, Cheese, Ice Cream. Bakery and Confectionery Products. Fruit and Vegetables. Nonalcoholic Beverages. Chocolate. Oil and Fat Technology. Meat and Meat Products. Poultry Products. Seafood Products. Snack.

✦ Subjects

Food Science & Technology;Food Engineering;Product Development

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