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Food Processing Handbook

James G. Brennan

Published by Wiley VCH Verlag Gmbh Nov 2011, 2011
ISBN 10: 3527324682 / ISBN 13: 9783527324682
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Bibliographic Details


Title: Food Processing Handbook

Publisher: Wiley VCH Verlag Gmbh Nov 2011

Publication Date: 2011

Binding: Buch

Book Condition: Neu

Description:

Neuware - Dieses technologisch orientierte Handbuch beschäftigt sich mit allen Aspekten der Konservierung und Verarbeitung von Lebensmitteln. Ausführlich besprochen werden physikalische, chemische, mikrobiologische und organoleptische Veränderungen der Nahrungsmittel nach der Ernte, während der Zubereitung oder Verarbeitung, beim Packen und Lagern. Der zweite Teil des Bandes beschäftigt sich unter anderem mit Grundoperationen wie Mischen und Emulgieren, mit umweltbezogenen Aspekten (etwa der Abwasserbehandlung) und mit Fragen der Sicherheit (Reinigung, Hygiene). 778 pp. Englisch. Bookseller Inventory # 9783527324682

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Synopsis: The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food
processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development.

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 and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing.

This two?volume set is a must?have for scientists and engineers involved in food manufacture, research and development in both industry
and academia, as well as students of food?related topics at undergraduate and postgraduate levels.

From Reviews on the First Edition:
"This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods."
Journal of Dairy Technology, August 2008

"This work will serve well as an excellent course resource or reference as it has well?written explanations for those new to the field and detailed equations for those needing greater depth."
CHOICE, September 2006

Review: ?This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods.? ( Journal of Dairy Technology, August 2008)

"This work will serve well as an excellent course resource or reference as it has well?written explanations for those new to the field and detailed equations for those needing greater depth." (CHOICE, September 2006)



"This work will serve well as an excellent course resource or reference as it has well?written explanations for those new to the field and detailed equations for those needing greater depth." ( CHOICE, September 2006)

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