Food processing handbook [electronic resource] : edited by James G. Brennan.
By: Brennan, J. G [author.]
.
Publisher: Weinheim : Wiley-VCH, c2006Description: xxv, 582 p. : ill.Content type: text Media type: computer Carrier type: online resourceISBN: 9783527607204 (e-book).Subject(s): Food industry and trade | Technology | Industrial chemistry & manufacturing technologies | Industrial chemistry & chemical engineering | Other technologies & applied sciences | Food & beverage technologyGenre/Form: Electronic books.Online resources: View this item online Also available in printed form ISBN 9783527307197Summary: Focusing on the technology involved, this text describes the principles and processes that occur during food preservation. As well as discussing the many forms that food preservation can take, the author also looks at the safety of such practices and its subsequent effect on the environment. Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In doing so the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition, current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry. Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels.
| Item type | Current library | Call number | Status | Notes | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
e-book
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Digital Library Digital Library Browns ebook | 664 EBOOK (Browse shelf(Opens below)) | Not for loan | Use your City Account login details. | 3230345018 |
Formerly CIP. Uk
Includes bibliographical references and index.
Focusing on the technology involved, this text describes the principles and processes that occur during food preservation. As well as discussing the many forms that food preservation can take, the author also looks at the safety of such practices and its subsequent effect on the environment. Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In doing so the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition, current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry. Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels.
Also available in printed form ISBN 9783527307197
Electronic reproduction. Askews and Holts. Mode of access: World Wide Web.
