Food processing technology : principles and practice /
- Fourth edition.
- xxiii, 1128 pages : illustrations ; 26 cm.
- Woodhead Publishing in food science, technology and nutrition .
- Woodhead Publishing in food science, technology, and nutrition. .
Includes bibliographical references and index.
Pt. I. Basic Principles -- 1. Properties of food and principles of processing -- pt. II Ambient Temperature Processing -- 2. Raw material preparation -- 3. Extraction and separation of food components -- 4. Size reduction -- 5. Mixing, forming and coating -- 6. Food biotechnology -- 7. Minimal processing methods -- pt. III. Processing by Application of Heat -- 8. Overview of heat processing -- pt. III.A. Heat Processing Using Steam or Hot Water -- 9. Blanching -- 10. Industrial cooking -- 11. Pasteurisation -- 12. Heat sterilisation -- 13. Evaporation and distillation -- pt. III.B. Processing Using Hot Air or Heated Surfaces -- 14. Dehydration -- 15. Smoking -- 16. Baking and roasting -- 17. Extrusion cooking -- pt. III.C. Heat Processing Using Hot Oils -- 18. Frying -- pt. III.D. Processing by Direct and Radiated Energy -- Dielectric, ohmic and infrared heating -- pt. IV. Processing by Removal of Heat -- Chilling -- 22. Freezing -- 23. Freeze drying and freeze concentration -- pt. V. Postprocessing Operations -- 24. Packaging -- 25. Filling and sealing of containers -- 26. Materials handling, storage and distribution.