Principles of Food Processing (Food Science Text Series) - Hardcover

Heldman, Dennis R.; Hartel, Richard W.

 
9780412994517: Principles of Food Processing (Food Science Text Series)
Hardcover
ISBN 10: 0412994518 ISBN 13: 9780412994517
Verlag: Chapman and Hall, 1997

Inhaltsangabe

Focusing on the key preservation processes utilized in the food processing industry, this text dicusses topics ranging from food processing systems using elevated temperatures to achieve preservation to processes depending on reduced levels of water in the food system. In addition, the text contains both descriptive and quantitative analysis of the typical food processes employed in modern food processing plants. Each chapter, devoted to specific food operation, provides the reader with an introduction to the basic concepts associated with the food process, along with a description of the typical equipment used as well as the influence the process has on the quality attributes of food products. Early chapters of the text deal primarily with the thermal processes or the utilization of elevated temperatures to reduce microbila populations in raw food products and achieve appropriate levels of storage stability. These chapters include classical approaches to determining the time-temperature relationships required for preservation. This book should be of interest to undergraduate students in food processing courses; graduate students; faculty, academic, industry, and government libraries, and food engineers in industry.

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Reseña del editor

Focusing on the key preservation processes utilized in the food processing industry, this text dicusses topics ranging from food processing systems using elevated temperatures to achieve preservation to processes depending on reduced levels of water in the food system. In addition, the text contains both descriptive and quantitative analysis of the typical food processes employed in modern food processing plants. Each chapter, devoted to specific food operation, provides the reader with an introduction to the basic concepts associated with the food process, along with a description of the typical equipment used as well as the influence the process has on the quality attributes of food products. Early chapters of the text deal primarily with the thermal processes or the utilization of elevated temperatures to reduce microbila populations in raw food products and achieve appropriate levels of storage stability. These chapters include classical approaches to determining the time-temperature relationships required for preservation. This book should be of interest to undergraduate students in food processing courses; graduate students; faculty, academic, industry, and government libraries, and food engineers in industry.

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Verlag
Chapman and Hall
Erscheinungsdatum
1997
Sprache
Englisch
ISBN 10 
0412994518
ISBN 13 
9780412994517
Einband
Tapa dura
Anzahl der Seiten
352
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
Nicht verfügbar

Weitere beliebte Ausgaben desselben Titels

9780834212695: Principles of Food Processing (Food Science Text Series)

Vorgestellte Ausgabe

ISBN 10:  0834212692 ISBN 13:  9780834212695
Verlag: Springer, 1997
Hardcover