Food processing technology : principles and practice / P. J. Fellows.
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- 9781855735330 (pbk.) :
- 9781855735330
- 664 FEL
- TP370
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Long Loan | TUS: Midlands, Main Library Athlone General Lending | 664 FEL (Browse shelf(Opens below)) | 1 | Available | 206518 | ||
Short Loan | TUS: Midlands, Main Library Athlone General Lending | 664 FEL (Browse shelf(Opens below)) | 1 | Available | 206519 | ||
Long Loan | TUS: Midlands, Main Library Athlone General Lending | 664 FEL (Browse shelf(Opens below)) | 1 | Available | 129834 |
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Previous ed.: 1988.
Includes index.
Includes bibliographical references and index.
1.Properties of foods and processing theory -- 2.Process control -- 3.Raw material preparation -- 4.Size reduction -- 5.Mixing and forming -- 6.Separation and concentration of food components -- 7.Fermentation and enzyme technology -- 8.Irradiation -- 9.Processing using electric fields, high hydrostatic pressure, light or ultrasound -- 10.Blanching -- 11.Pasteurisation -- 12.Heat sterilisation -- 13.Evaporation and distillation -- 14.Extrusion -- 15.Dehydraiton -- 16.Baking and roasting -- 17.Frying -- 18.Dielectric, ohmic and infrared heating -- 19.Chilling -- 20.Controlled- or modified-atmosphere -- 21.Freezing -- 22.Freeze drying and freeze concentration -- 23.Coating or enrobing -- 24.Packaging -- 25.Filling and sealing of containers -- 26.Materials handling. storage and distributioin.
This new edition has been thoroughly updated and considerably expanded to take account of the advances in food technology that have taken place since 1988. It describes the theoretical and practical aspects of operations, including formulae.