Food processing technology : principles and practice / P.J. Fellows.

Author/creator Fellows, P., 1953-
Format Book
Edition3rd ed.
Publication InfoBoca Raton, Fla. : CRC Press ; Cambridge : Woodhead Pub., ©2009.
Descriptionxv, 913 pages : illustrations ; 25 cm.
Subjects
Food industry and trade.
Food processing plants--Technological innovations.

SeriesWoodhead Publishing in food science, technology and nutrition
Woodhead Publishing in food science, technology, and nutrition. ^A700104
Contents Part I - Basic principles: Properties of food and processing -- Part II - 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 III - Processing by application of heat: Heat processing -- Part III.A - Heat processing using steam or water: Blanching -- Pasteurisation -- Heat sterilisation -- Evaporation and distillation -- Extrusion -- Part III.B - Heat processing using hot air: Dehydration -- Smoking -- Baking and roasting -- Part III.C - Heat processing using hot oils: Frying -- Part III.D - Heat processing by direct and radiated energy: Dielectric, ohmic and infrared heating -- Part IV - Processing by removal of heat: Chilling and modified atmospheres -- Freezing -- Freeze drying and freeze concentration -- Part V - Post-processing operations: Coating -- Packaging -- Filling and sealing of containers -- Materials handling and process control -- Part VI - Appendices.
Bibliography noteIncludes bibliographical references and index.
ISBN9781845692162 (Woodhead)
ISBN1845692160 (Woodhead)
ISBN9781439808214 (CRC Press)
ISBN143980821X (CRC Press)