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Food processing technology : principles and practice /

By: Fellows, P. (Peter), 1953- [author.].
Series: Woodhead Publishing in food science, technology, and nutrition: Publisher: Duxford, UK : Woodhead Publishing, 2017Edition: Fourth edition.Description: xxiii, 1128 pages : illustrations ; 26 cm.Content type: text | text | still image Media type: unmediated | unmediated Carrier type: volume | volumeISBN: 9780081019078; 9780081019078:; 0081019076; 0081005237; 9780081005231.Subject(s): Food industry and tradeDDC classification: 664 FEL
Contents:
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.
Summary: 'Food Processing Technology' has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability).
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Holdings
Item type Current library Call number Copy number Status Date due Barcode Item holds
Standard Loan Standard Loan ATU Sligo Yeats Library Main Lending Collection 664 FEL (Browse shelf(Opens below)) 1 Available 0065640
Standard Loan Standard Loan ATU Sligo Yeats Library Main Lending Collection 664 FEL (Browse shelf(Opens below)) 2 Available 0065641
Standard Loan Standard Loan ATU Sligo Yeats Library Main Lending Collection 664 FEL (Browse shelf(Opens below)) 3 Available 0065639
Total holds: 0

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.

'Food Processing Technology' has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability).

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