Walker, Zachary, <br/><br/>
Food processing :   principles, technologies and applications /  
Zachary Walker.  
 - viii, 212 pages :   illustrations ;   26 cm.  
 - Textbook series .
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Food processing: an introduction -- Ambient temperature processing -- Processing by application of heat -- Processing by removal of heat -- Post-processing operations.  
<br/><br/> "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 
<br/><br/><label>ISBN: </label>9781641722858 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food industry and trade. <br/>Food industry and trade--Technological innovations. <br/>Food processing plants.<br/>Processed foods. 
<br/><br/><label>LC Class. No.: </label>TP370.5  / .F66 2020 
<br/><br/><label>Dewey Class. No.: </label>664  / W151f