Titre : | FOOD PROCESSING TECHNOLOGY, 1 : PRINCIPILES AND PRACTICE |
Autre titre: | TECHNOLOGIES DE TRANSFORMATION DES ALIMENTS : PRINCIPES ET PRATIQUE |
Auteurs : | P.J. FELLOWS |
Type de document : | Livre |
Mention d'édition : | SECOND EDITION |
Editeur : | CAMBRIDGE : WOODHEAD PUBLISHING LIMITED $c CRC PRESS, 2002 |
ISBN/ISSN/EAN : | 978-0-8493-0887-1 |
Format : | 575 P. |
Langues: | Anglais |
Concepts : |
TECHNOLOGIE ALIMENTAIRE
PROCEDURE DE CONTROLE MELANGE SEPARATION CONCENTRATION FERMENTATION ENZYMOLOGIE IRRADIATION BLANCHIMENT PASTEURISATION STERILISATION EVAPORATION DISTILLATION EXTRUSION DESHYDRATATION CONGELATION FRITURE EMBALLAGE |
Résumé : | a well written and authoritative review of food processing technology - the essential reference for food technologists and students alike. ' Food Trade Review '... interesting, logical and concise... a good pleasurable first reading for students of food science, technology, nutrition, catering or agriculture. ' Food Manufacture Food Processing Technology is a standard introduction to the range of technology used in food manufacture from raw material preparation to packaging, storage and distribution. It reviews all the main technologies, covering the underlying theory, advantages and disadvantages, equipment and principal applications, and effects on the sensory and nutritional properties of foods. Part 1 provides an excellent introduction to core concepts such as fluid flow and heat transfer required to understand the principles underlying the unit operations discussed. Part 2 describes ambient-temperature processes such as size reduction, mixing and forming, separation and concentration. Part 3 reviews operations that heat foods to preserve them or alter their eating quality, such as pasteurisation, heat sterilisation and frying. Part 4 covers operations that remove heat from foods, such as chilling and freezing. Finally, Part 5 covers post-processing operations such as packaging, materials handling, storage and distribution. The new edition has been comprehensively revised and significantly expanded. New topics covered include computerised process control; 'minimal' processes such as high pressure processing, pulsed electric fields and ultrasound; developments in dielectric, ohmic and infrared heating; and modified atmosphere packaging. Whilst each chapter contains new material, many chapters have been substantially expanded to reflect major trends in food processing, including those on membrane separation technologies, UHT/aseptic processing, chilling, extrusion, packaging, handling and distribution. There are also new sample problems and illustrations, and a clearer design. Food Processing Technology remains the best single-volume introduction to food manufacturing technologies on the market. It is the essential text for students of food science, technology, nutrition, agriculture and catering. It is also the ideal reference for all professionals in the food industry. |
Exemplaires (3)
Cote | Support | Section | Disponibilité |
---|---|---|---|
664 FEL | Livre | AA - Alimentation, santé et agroindustries | Disponible |
664 FEL | Livre | AA - Alimentation, santé et agroindustries | Disponible |
RES 10167 | Livre | Réserve | Exclu du prêt |