Books  Sustainable Development  Agriculture & Food 

Principles of Food Processing

Out of Print

By: Dennis R Heldman and Richard W Hartel

288 pages, Illus, figs, tabs

Aspen Publishers

Hardback | Dec 1997 | #124434 | ISBN: 0412994518
Out of Print Details

About this book

Focusing on the key preservation processes utilized in the food processing industry, this text dicusses topics ranging from food processing systems using elevated temperatures to achieve preservation to processes depending on reduced levels of water in the food system. In addition, the text contains both descriptive and quantitative analysis of the typical food processes employed in modern food processing plants. Each chapter, devoted to specific food operation, provides the reader with an introduction to the basic concepts associated with the food process, along with a description of the typical equipment used as well as the influence the process has on the quality attributes of food products. Early chapters of the text deal primarily with the thermal processes or the utilization of elevated temperatures to reduce microbila populations in raw food products and achieve appropriate levels of storage stability. These chapters include classical approaches to determining the time-temperature relationships required for preservation. This book should be of interest to undergraduate students in food processing courses; graduate students; faculty, academic, industry, and government libraries, and food engineers in industry.


Contents

Thermal processing principles; pasteurization and blanching; commercial sterilization; refrigerated storage; freezing and frozen storage; liquid concentration; dehydration; separation processes; extrusion.

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