Food processing technology : principles and practice / P. Fellows.
By: Fellows, P. (Peter).
Material type: BookSeries: Ellis Horwood series in food science and technology.Publisher: Chichester, England : New York, NY, USA : E. Horwood, VCH, 1988Description: 505 p. : ill. ; 25 cm.ISBN: 0895736098 .Subject(s): Food industry and tradeDDC classification: 664Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
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General Lending | MTU Bishopstown Library Lending | 664 (Browse shelf(Opens below)) | 1 | Available | 00018966 |
Includes bibliographical references and index.
Introduction -- Part I - Basic principles -- Basic principles -- Part II - Ambient-Temperature processing -- Raw material preparation -- Size reduction -- Mixing and forming -- Mechanical separations -- Membrane concentration -- Fermentation and enzyme technology -- Irradiation -- Part III - Processing by application of heat -- A. Heat processing using steam or water -- Blanching -- Pasteurisation -- Heat sterilisation -- Evaporation -- Extrusion -- B. Heat processing using hot air -- Dehydration -- Baking and roasting -- C. Heat processing using hot oils -- Frying -- D. Heating by irradiated energy -- Microwave and infrared radiation -- Part IV - Processing by the removal of heat -- Chilling and controlled-atmosphere storage -- Freezing -- Freeze drying and freeze concentration -- Part V - Post-processing operations -- Coating or enrobing -- Packaging -- Filling and sealing of containers -- Materials handling and process control -- Processing examples.