Food processing technology :principles and practice
- 作者: Fellows, P.
- 出版: Cambridge, England :Boca Raton, FL : Woodhead Pub. ;CRC Press 2000
- 版本: 2nd ed.
- 稽核項: 1 online resource (xxxi, 575 pages) :illustrations.
- 叢書名: Woodhead Publishing in food science and technology
- 標題: TECHNOLOGY & ENGINEERING , TECHNOLOGY & ENGINEERING Food Science. , Food Science. , Electronic books. , Engineering & Applied Sciences. , Industrie et commerce. , Alimentos (tecnologia e engenharia) , Chemical & Materials Engineering. , Electronic book. , Food industry and trade. , Chemical Engineering. , Aliments , Aliments Industrie et commerce.
- ISBN: 0849308879 , 9780849308871
- 試查全文@TNUA:
- 附註: Includes bibliographical references and index. Preliminaries; Contents; Acknowledgements; Glossary; About this book; Note on the second edition; 1 Properties of foods and processing theory; 2 Process control; 3 Raw material preparation; 4 Size reduction; 5 Mixing and forming; 6 Separation and concentration of food components; 7 Fermentation and enzyme technology; 8 Irradiation; 9 Processing using electric fields high hydrostatic pressure light or ultrasound; 10 Blanching; 11 Pasteurisation; 12 Heat sterilisation; 13 Evaporation and distillation; 14 Extrusion; 15 Dehydration; 16 Baking and roasting; 17 Frying.
- 摘要: The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. The publication of a completely revised and updated new edition has confirmed the position of this textbook as the best single-volume introduction to food manufacturing technologies available. New chapters include computer control of processing, novel minimal technologies including processing using high pressures or pulsed electric fields, Ohmic heating and an extended chapter on modified atmosphere packaging. There are also new sample problems and illustratio.
- 電子資源: https://dbs.tnua.edu.tw/login?url=https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=101342
- 系統號: 005306158
- 資料類型: 電子書
- 讀者標籤: 需登入
- 引用網址: 複製連結
The first edition of Food Processing Technology was quickly adopted as the standard text by many food science and technology courses. While keeping with the practice of covering the wide range of food processing techniques, this new edition has been substantially expanded to take account of the advances in technology that have taken place since the publication of the first edition. The Second Edition includes new chapters on computer control of processing, novel 'minimal' technologies, and Ohmic heating, and an extended chapter on modified atmosphere packaging. It is a comprehensive - yet basic - text that offers an overview of most unit operations, while at the same time providing details of the processing equipment, operating conditions and the effects of processing on the biochemistry of foods. The book is divided into five parts, in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the formulae required for calculation of processing parameters, sample problems, and the effects on sensory characteristics and nutritional properties of selected foods. By combining food processing theory and calculations with descriptions of commercial practice and results of scientific studies, Food Processing Technology: Principles and Practice, Second Edition helps readers make attractive saleable products and extend the shelf-life of foods.
來源: Google Book
來源: Google Book
評分
