Food Processing Technology: Principles and PracticeThe first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.
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Contents
| 1 | |
| 9 | |
Part II Ambienttemperature processing | 97 |
Part III Processing by application of heat | 337 |
Part IV Processing by removal of heat | 611 |
Part V Postprocessing operations | 701 |
Appendix A1 Selection of hydrocolloids | 846 |
Appendix A2 Nature properties functions and sources of vitamins | 849 |
Appendix A5 Examples of functional components of foods | 861 |
Appendix B1 Sources and symptoms of pathogenic bacteria | 865 |
Appendix B2 Characteristics of viral foodborne infections | 869 |
Appendix B3 Enzymes from GM microorganisms used in food processing | 870 |
Appendix B4 Examples of food fermentations | 873 |
Appendix C1 Units and conversions | 876 |
Appendix D1 Glossary | 878 |
Appendix D2 List of acronyms | 887 |
Appendix A3 Properties functions and sources of minerals | 852 |
Appendix A4 Additives currently permitted in food within the EU and their associated E numbers | 857 |
Appendix D3 Symbols | 892 |
| 895 | |
Other editions - View all
Food Processing Technology: Principles and Practice P. J. Fellows,Peter Fellows No preview available - 2009 |
Food Processing Technology: Principles and Practice, Third Edition P.J. Fellows No preview available - 2009 |
Common terms and phrases
Anon applications bacteria baking blanching Cambridge cause cells changes Chapter chemical chilled coating colour components concentration containers conveyor cooling costs density described dryers drying effect electric emulsifying energy enzymes Equation equipment evaporation example extruder fatty acids fermentation film fish flavour Food Engineering Food Processing Food Science Food Technology foods e.g. freeze drying freezing frozen frying functional foods heat transfer heat transfer coefficient inactivation increase ingredients irradiation juice liquid loss meat membrane methods micro-organisms microbial microwave milk mixer mixing modified atmosphere moisture content moulds nutritional ohmic heating operation oxidation oxygen packaging materials particles pasteurisation pathogens properties proteins rate of heat reduce refrigeration removed sample problem sensory shelf-life smoke solids solution spoilage starch steam sterilisation storage sugar surface Table temperature texture thermal types ultrasound vapour viscosity vitamin Woodhead Publishing