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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
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Food Processing Technology (Electronic book text)
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Food Processing Technology (Electronic book text)
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The first edition of Food processing technology was quickly adopted
as the standard text by many food science and technology courses.
This completely revised and updated third edition consolidates the
position of this textbook as the best single-volume introduction to
food manufacturing technologies available. This edition has been
updated and extended to include the many developments that have
taken place since the second edition was published. In particular,
advances in microprocessor control of equipment, minimal processing
technologies, functional foods, developments in active or
intelligent packaging, and storage and distribution logistics are
described. Technologies that relate to cost savings, environmental
improvement or enhanced product quality are highlighted.
Additionally, sections in each chapter on the impact of processing
on food-borne micro-organisms are included for the first time.
Introduces a range of processing techniques that are used in food
manufacturingExplains the key principles of each process, including
the equipment used and the effects of processing on micro-organisms
that contaminate foodsDescribes post-processing operations,
including packaging and distribution logistics
General
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