Postharvest and Postmortem Processing of Raw Food Materials: Unit Operations and Processing Equipment in the Food Industry

Postharvest and Postmortem Processing of Raw Food Materials, a volume in the Unit Operations and Processing Equipment in the Food Industry series, presents the processing operations and handling of agricultural crops, animal products, and raw food materials after their harvesting/slaughtering and entrance into food production factories. Chapters in this new release cover an Introduction to postharvest and postmortem technology, Primary operations in postharvest processing, Disintegration of raw agricultural crops, Disintegration with little changes in form (Husking, Shelling, Pitting, Coring, Snipping and Destemming), Disintegration with considerable changes in form (Cutting/dicing, crashing and grinding, Slaughtering, Shredding, Sheeting), and much more. Written by experts in the field of food engineering, and in a simple and dynamic way, this book targets all who are engaged in food processing operations worldwide, giving readers good knowledge on the basics of food engineering principles and applications. Thoroughly explores novel applications of postharvest/postmortem operations in processing food products Brings perspectives about the postharvest processing of different agricultural crops and postmortem processing of different animal meats Helps to improve the quality and safety of food products with postharvest/postmortem operations INDICE: 1. Introduction to postharvest and postmortem technology Section I. Primary operations in postharvest processing 2. Cleaning 3. Sorting 4. Grading 5. Peeling Section II. Disintegration of raw agricultural crops 6. Disintegration with little changes in form (Husking, Shelling, Pitting, Coring, Snipping and Destemming) 7. Disintegration with considerable changes in form (Cutting/dicing, crashing and grinding, Slaughtering, Shredding, Sheeting) Section III. Postmortem processing operations 8. Processing and preparation of red meat carcasses 9. Processing and preparation of slaughtered poultry 10. Processing and preparation of fish

• ISBN: 978-0-12-818572-8
• Editorial: Woodhead Publishing
• Encuadernacion: Rústica
• Páginas: 406
• Fecha Publicación: 01/12/2021
• Nº Volúmenes: 1
• Idioma: Inglés