Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes -- physical, chemical, microbiological and organoleptic -- that occur during food preservation. In so doing, 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, it addresses current concerns about the safety of processed foods and control of food processes, as well as 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. ÍNDICE: VOLUME 1: Postharvest Handling and Preparation of Foods for Processing Thermal Processing Evaporation and Dehydration Freezing Irradiation High Pressure Processing Pulsed Electric Field Processing Emerging Technologies Baking Extrusion Frying Fermentation and the Use of Enzymes Packaging: Principles, Materials and Applications Active and Intelligent Packaging Separations in Food Processing Mixing, Emulsification and Size Reduction VOLUME 2: Safety in Food Processing Traceability in Food Processing and Distribution Hygienic Design of Food Plant and Equipment Process Control in Food Processing Water and Waste Treatment Lean Manufacturing Nanotechnology in Food Processing Prebiotic Functional Foods
- ISBN: 978-3-527-32468-2
- Editorial: Wiley-VCH
- Encuadernacion: Cartoné
- Páginas: 784
- Fecha Publicación: 16/11/2011
- Nº Volúmenes: 1
- Idioma: Inglés