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Food processing technology : principles and practice / P. J. Fellows.

By: Material type: TextTextSeries: Woodhead publishing series in food science and technologyPublication details: Cambridge : Woodhead, 2000.Edition: 2nd edDescription: 650p. ; 24 cmISBN:
  • 9781855735330 (pbk.) :
  • 9781855735330
Subject(s): DDC classification:
  • 664 FEL
LOC classification:
  • TP370
Contents:
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.
Summary: 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.
Holdings
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

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.

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