Unit Operations for the Food Industries

✍ Scribed by W.A. Gould (Auth.)

• Publisher: Woodhead Publishing
• Year: 1995
• Tongue: English
• Leaves: 167
• Edition: 1
• Category: Library

✦ Synopsis

This compilation brings to the surface technologies that have emerged over the years, making an impact on the industry and the finished product. "The changes in unit operations have produced a switch from hand labor to automation”, states Gould. This food processing plant operations book, written in terms the nonprofessional plant worker will understand, is a "must” reference for all food processors, food technologists, food executives, sales individuals, students etc. as well as a valuable addition to your technical reference library. Also included are 99 figures, and 8 tables and charts used throughout the book.

• A must reference for all food processors, food technologists, food executives and sales individuals.

✦ Table of Contents

Content:
Inside Front Cover, Page i
Front Matter, Page ii
Copyright, Page iii
Inside Front Cover, Page iv
PREFACE, Page v
ACKNOWLEDGEMENT, Page vi
Chapter 1 - INTRODUCTION, Pages 1-9
Chapter 2 - MATERIALS HANDLING, Pages 11-25
Chapter 3 - CLEANING, Pages 27-31
Chapter 4 - QUALITY SEPARATION, Pages 33-39
Chapter 5 - PEELING, Pages 41-47
Chapter 6 - DISINTEGRATION WITH LITTLE CHANGE IN FORM, Pages 49-55
Chapter 7 - DISINTEGRATION WITH CONSIDERABLE CHANGE IN FORM, Pages 57-64
Chapter 8 - SEPARATION, Pages 65-67
Chapter 9 - IN-LINE PROTECTIVE EQUIPMENT, Pages 69-73
Chapter 10 - BLANCHING AND PRECOOKING, Pages 75-78
Chapter 11 - PUMPS AND PUMPING, Pages 79-87
Chapter 12 - MIXING AND BLENDING, Pages 89-95
Chapter 13 - SALT, SALTING & BRINING / SUGAR & SYRUPING / ENROBING / BATTER & BREADING / SEASONING, Pages 97-105
Chapter 14 - THERMAL EXHAUSTING AND MECHANICAL VACUUM FOR CANNED FOODS, Pages 107-109
Chapter 15 - FILLING AND FILLERS, Pages 111-117
Chapter 16 - CONTAINER CLOSURE, Pages 119-124
Chapter 17 - CANNING OR HEAT STERILIZATION AND COOLING, Pages 125-136
Chapter 18 - FREEZING, Pages 137-142
Chapter 19 - DRYING AND DEHYDRATION, Pages 143-149
Chapter 20 - FRYING, Pages 151-157
Chapter 21 - EXTRUSION COOKING, Pages 159-161
Chapter 22 - ASSURING THE SAFETY OF OUR FOOD, Pages 163-164
Chapter 23 - MAINTENANCE, REPAIRS, AND PEOPLE, Page 165
APPENDIX, Pages 166-167
REFERENCES AND FURTHER READINGS, Pages 168-169
INDEX, Pages 171-174
FIGURES, Pages 175-177
TABLES, Page 177