Food processing : principles, technologies and applications / Zachary Walker.

By:

Walker, Zachary [author.]

Material type: Text

TextSeries: Textbook seriesPublisher: New York, NY : Larsen & Keller, 2020Description: viii, 212 pages : illustrations ; 26 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9781641722858

Subject(s):

DDC classification:

664 W151f 23

LOC classification:

TP370.5 .F66 2020

Contents:

Food processing: an introduction -- Ambient temperature processing -- Processing by application of heat -- Processing by removal of heat -- Post-processing operations.

Summary: "Food processing is the set of techniques and operations, which are used in the transformation of raw ingredients into food that are suitable for consumption. It includes complex industrial methods for making convenience foods. Food processing is classified into primary, secondary and tertiary food processing. Primary food processing converts agricultural products into a product, which can be consumed. Secondary food processing produces food which are ready to use, for example, baked bread. Commercial production of processed food is known as tertiary food processing. Common techniques of food processing include fermentation, liquefaction, pasteurization, food irradiation, etc. This book outlines the processes and applications of food processing in detail. The topics included herein on food processing are of utmost significance and bound to provide incredible insights to readers. Those in search of information to further their knowledge will be greatly assisted by this book." -- Back cover

Tags from this library: No tags from this library for this title. Log in to add tags.

Holdings
Item type	Current library	Shelving location	Call number	Copy number	Status	Barcode
Books	Main Library	Circulation Section	CIR 664 W151f 2020 (Browse shelf(Opens below))	1-3	Available	027582
Books	Main Library	Circulation Section	CIR 664 W151f 2020 (Browse shelf(Opens below))	2-3	Available	029564
Books	Main Library	Circulation Section	CIR 664 W151f 2020 (Browse shelf(Opens below))	3-3	Available	030446

Includes bibliographical references and index.

Food processing: an introduction -- Ambient temperature processing -- Processing by application of heat -- Processing by removal of heat -- Post-processing operations.

"Food processing is the set of techniques and operations, which are used in the transformation of raw ingredients into food that are suitable for consumption. It includes complex industrial methods for making convenience foods. Food processing is classified into primary, secondary and tertiary food processing. Primary food processing converts agricultural products into a product, which can be consumed. Secondary food processing produces food which are ready to use, for example, baked bread. Commercial production of processed food is known as tertiary food processing. Common techniques of food processing include fermentation, liquefaction, pasteurization, food irradiation, etc. This book outlines the processes and applications of food processing in detail. The topics included herein on food processing are of utmost significance and bound to provide incredible insights to readers. Those in search of information to further their knowledge will be greatly assisted by this book." -- Back cover

There are no comments on this title.

to post a comment.