The second model of the Food Processing Handbook presents an entire consider of utilized sciences, procedures and enhancements in meals
processing, stressing topics essential to the meals business within the current day and pinpointing the tendencies in future evaluation and enchancment.
Specializing within the technology involved, this handbook describes the principles and the gear used along with the modifications – bodily,
chemical, microbiological and organoleptic – that occur all through meals preservation. In so doing, the textual content material covers intimately such strategies as
submit-harvest coping with, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, rising utilized sciences and packaging. Separation and conversion operations extensively used inside the meals business are moreover coated as are the processes of baking, extrusion and frying. In addition to, it addresses current issues in regards to the safety of processed meals (along with HACCP strategies, traceability and hygienic design of plant) and administration of meals processes, along with the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in meals processing.
This two-amount set is a should have for scientists and engineers involved in meals manufacture, evaluation and enchancment in every business
and academia, along with school college students of meals-related topics at undergraduate and postgraduate ranges.
From Evaluations on the First Model:
"This work should turn into an bizarre textual content material for school youngsters of meals technology, and is worthy of a spot on the bookshelf of anybody involved inside the manufacturing of meals."
Journal of Dairy Know-how, August 2008
"This work will serve correctly as an outstanding course helpful useful resource or reference as it has correctly-written explanations for these new to the sector and detailed equations for these needing greater depth."
CHOICE, September 2006
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