secondary-storefront-menu

International

North America

China

Japan

Latin America

Brazil

Region

Set your region:

mega-menu

secondary-primary-menu

footer-legal-menu-component

%1 products have been added to your cart but %2 have been backordered and will be fulfilled when stock is available

Product on backorder

Current quantity limit is [maxProductQuantity], please, navigate to the cart page and change quantity of product

You will be able to resubmit promo in ${countdown} seconds. test

Please note that the taxes displayed on our website are estimated and subject to adjustment. The actual tax charges will be determined and settled during the final invoicing of your order

product-detail-component

footer-menu-component

config

products

Marketing materials, training documents, discovery services

cengage:card

FIND YOUR SALES REPRESENTATIVE

cengage:column

Get marketing materials, training documents, discovery services.

PRODUCT SUPPORT

CUSTOMER SUPPORT

Report technical issues, errors, check system status

TECHNICAL SUPPORT

Manage product preferences, generate usage reports, simplify administrative tasks.

ADMIN TOOLS

support

zone1

cengage:galethorndikeseo

header-component

footer-social-menu

Sign Up for Emails

CONNECT WITH GALE

Stay up-to-date with the latest Gale news, exclusive offers, and more.

facebook

linkedin

instagram

youtube

SOCIAL ICONS

Would you like to go to the Gale {{RECOMMENDED_COUNTRY}} site instead?

It looks like you're visiting from {{DETECTED_COUNTRY}}.

main

Browse by Institution Type

Browse by Product Type

Products

Support

footer-legal-menu

Terms of use

Privacy

footer

header

container

footer-social-menu-component

gale-footer

zone2

single-column

FIND YOUR REP

support-order-2

Account Information

bundle-connector

secondary-account-menu

footer-menu

Academic Institutions

K-12

Public Libraries

Government and Special Libraries

Statewide Programs

Institutions

Databases

Primary Sources

Digital Humanities Tools

eLearning

Schools/K-12 Curriculum

Books

Large Print Books by Thorndike Press

Find Your Rep

Product Support

Technical Support

Customer Support

Admin Tools

Accessibility Policy

About Us

Blogs

Press Center

Events

News

Careers

Partnerships

Contact Us

Our Company

zone3

Request a Trial

You may already have access to Gale content through your institution.

STUDENTS AND RESEARCHERS

support-order-1

Profile

Orders

Wish List

Fast Order Entry

My Account

WPS FOOD SCI TECH NUT: FOOD PROCESSING TECHNOLOGY 4

Chemistry

Mathematics & Science

Food Science

Gt Product Group

Binding Format

Marketing Imprint Name

B2B GT

CL Carton Count

Imprint Name

B2B & B2C

<P>This new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses.</P>

Food Processing Technology

COLFR

COLSO

COLJR

COLSR

Duration

Duration Unit Of Measure

Transaction Type

Front Cover.
Half Title Page.
Dedication.
Title Page.
Copyright Page.
Contents.
Biography.
Acknowledgements.
Introduction.
Basic Principles.
1: Properties of Food and Principles of Processing.
Ambient Temperature Processing.
2: Raw Material Preparation.
3: Extraction and Separation of Food Components.
4: Size Reduction.
5: Mixing, Forming and Coating.
6: Food Biotechnology.
7: Minimal Processing Methods.
Processing by Application of Heat.
8: Overview of Heat Processing.
Heat Processing Using Steam or Hot Water.
9: Blanching.
10: Industrial Cooking.
11: Pasteurisation.
12: Heat Sterilisation.
13: Evaporation and Distillation.
Processing Using Hot Air or Heated Surfaces.
14: Dehydration.
15: Smoking.
16: Baking and Roasting.
17: Extrusion Cooking.
Heat Processing Using Hot Oils.
18: Frying.
Processing by Direct and Radiated Energy.
19: Dielectric, Ohmic and Infrared Heating.
Processing by Removal of Heat.
20: Heat Removal by Refrigeration.
21: Chilling.
22: Freezing.
23: Freeze Drying and Freeze Concentration.
Postprocessing Operations.
24: Packaging.
25: Filling and Sealing of Containers.
26: Materials Handling, Storage and Distribution.
Index.
Annex A: Food Components.
Annex B: Micro-organisms.
Annex C: Units and Conversions.
Annex D: Glossary, Acronyms, Symbols.

Food Processing Technology.css-1p8rvzy{position:absolute;padding-left:8px;}

Food Processing Technology