Food Processing: Principles and Applications - Hardcover

Ramaswamy, Hosahalli S.; Marcotte, Michele

 
9781587160080: Food Processing: Principles and Applications
Hardcover
ISBN 10: 1587160080 ISBN 13: 9781587160080
Verlag: CRC Press, 2005

Inhaltsangabe

Food Processing: Principles and Applications is a comprehensive resource that explores the basic and applied aspects of food processing. It describes the physical, chemical, and microbiological basis for each method of preservation. Particular emphasis is placed on the application of three of the most universally used commercial processes: thermal processing, freezing, and dehydration.

Thermal processing perhaps the most widely used technology in the world is examined in thorough discussions of the microbial basis of the process and on microbial destruction kinetics. Also described is the characterization of the heating behavior of foods and the equipment used for thermal processing.

Low temperature preservation is also demonstrated with a focus on freezing. The fundamentals of the freezing process, and the techniques and equipment used in commercial freezing operations are also explained. The thermophysical properties and the modeling of freeze times are meticulously addressed in sequence.

Aspects of dehydration are detailed from drying fundamentals to drying equipment, modeling, and storage stability. In the final section, separation processes are highlighted: evaporation, membrane processing, freeze concentration, extraction, and osmotic dehydration.

This book is ideal for undergraduate students in food science who are taking courses in food processing. It is also a must have resource for food process engineers and researchers to forecast results of food processing methods.

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Über die Autorin bzw. den Autor

Hosahalli S. Ramaswamy, Michele Marcotte

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Verlag
CRC Press
Erscheinungsdatum
2005
Sprache
Englisch
ISBN 10 
1587160080
ISBN 13 
9781587160080
Einband
Gebundene Ausgabe
Anzahl der Seiten
440
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