Food Processing Technology Principles and Practice

Fellows, P. J.

ISBN 10: 1845692160 / ISBN 13: 9781845692162

Published by Elsevier Science & Technology, 2009

About this Item

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Bibliographic Details

• Title: Food Processing Technology Principles and Practice
• Publisher: Elsevier Science & Technology
• Publication Date: 2009
• Language: English
• ISBN 10: 1845692160
• ISBN 13: 9781845692162
• Binding: Soft cover
• Edition: 3rd Edition
• Condition: Very Good

About this title

Synopsis

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. The publication of a completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. The third 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.

Key Features: introduces a range of processing techniques that are used in food manufacturing; explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods; describes post-processing operations, including packaging and distribution logistics.

Contents: Part 1 Basic principles: Properties of foods. Part 2 Ambient-temperature processing: Raw material preparation; Size reduction; Mixing and forming; Separation and concentration of food components; Food biotechnology; Irradiation; High-pressure processing; Minimal processing methods under development. Part 3 Processing by application of heat: Heat processing; Heat processing using steam or water; Pasteurisation; Heat sterilisation; Evaporation and distillation; Extrusion; Heat processing using hot air; Smoking; Baking and roasting; Frying; Heat processing by direct and radiated energy. Part 4 Processing by removal of heat: Chilling and modified atmospheres; Freezing; Freeze drying and freeze concentration. Part 5 Post-processing operations: Coating; Packaging; Filling and sealing of containers; Materials handling and process control.

About the Author

Dr Peter Fellows is a senior consultant in food processing, working mostly in Africa and Asia. Over the last 30 years, he has worked extensively as a food technologist in over twenty countries, supporting institutions that promote small-scale agro-industrial development programmes. He is a Visiting Fellow at Oxford Brookes University in the UK, and has held the UNESCO Chair in Post-Harvest Technology at Makerere University, Uganda. In addition to Food processing technology, he has written 22 books and numerous articles on different aspects of food processing.