''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. 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.''--BOOK JACKET. Read more...
Content: Postharvest handling and preparation of foods for processing / Alistair S. Grandison --
Thermal processing / Michael J. Lewis --
Evaporation and dehydration / James G. Brennan --
Freezing / Jose Mauricio Pardo, Keshavan Niranjan --
Irradiation / Alistair S. Grandison --
High pressure processing / Margaret F. Patterson, Dave A. Ledward, Nigel Rogers --
Pulsed electric field processing, power ultrasound and other emerging technologies / Craig E. Leadley, Alan Williams --
Baking, extrusion and frying / Bogdan J. Dobraszczyk, Paul Ainsworth, Senol Ibanoglu, Pedro Bouchon --
Packaging / James G. Brennan, Brian P. F. Day --
Safety in food processing / Carol A. Wallace --
Process control in food processing / Keshavan Niranjan, Araya Ahromrit, Ahok S. Khare --
Environmental aspects of food processing / Niharika Mishra, Ali Abd El-Aal Bakr, Keshavan Niranjan --
Water and waste treatment / R. Andrew Wilbey --
Separations in food processing / James G. Brennan, Alistair S. Grandison, Michael J. Lewis --
Mixing, emulsification and size reduction / James G. Brennan.
Abstract: ''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. 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.''--BOOK JACKET
