Food Processing Handbook

NOTE EDITORE

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 pinpoints the trends in future research and development. This 2 volume set contains 25 comprehensive chapters covering topics such as the latest advances in high pressure processing, emerging technologies and strategies for thermal processing, the latest developments in food refrigeration, and current topics concerning safety, environmental and manufacturing aspects. The handbook contains 9 new chapters ranging from topical issues such as Traceability, Quality Assurance and Hygienic Design to latest developments including the Use of Enzymes, Pulsed Electric Field Processing and Nanotechnology in Food Processing.

SOMMARIO

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, baking, extrusion, frying and packaging. In addition, it addresses current concerns about the safety of processed foods and control of food processes, as well as the impact of processing on the environment and separation and conversion operations widely used in the food industry. Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents, as will students studying food related topics at undergraduate and postgraduate levels.

ALTRE INFORMAZIONI

• Condizione: Nuovo
• ISBN: 9783527324682
• Dimensioni: 251 x 55.04 x 180 mm Ø 1668 gr
• Formato: Copertina rigida
• Pagine Arabe: 826