Food Processing Handbook

Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological, 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, chilling and freezing, irradiation, high pressure processing, emerging technologies, fermentation, cooking, baking, extrusion, frying and packaging. In addition, the effects of each process on the quality characteristics and current concerns about the safety of processed foods are investigated, as are the impact of processing on the environment 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.Brennan, James G is the author of 'Food Processing Handbook' with ISBN 9783527607570 and ISBN 3527607579.