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CRC Press Physical Principles of Food Preservation: Revised and Expanded: 129 (Food Science and Technology)

Name: Physical Principles of Food Preservation: Revised and Expanded: 129 (Food Science and Technology)
Brand: CRC Press

Industrial Chemistry

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Product Description This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more. Review "vast amounts of new information have been added.It [will be] of great value." Owen Fennema, Professor of Food Chemistry, University of Wisconsin-Madison, U.S.A. "an important contribution to the field of food technology." Food Technology "an excellent monographa valuable asset to those who are interested in food science." Journal of Food Science and Technology "the wealth of general information presented makes it a good survey book for anyone who is interested in the food industry." Journal of the American Oil Chemists' Society

Product Specifications

Brand: CRC Press
Format: hardcover
ASIN: 0824740637
Category: Books > Subjects > Science, Nature & Maths > Engineering & Technology > Chemical > Industrial Chemistry
Domain: Amazon UK
Release Date: 20 June 2003
Listed Since: 17 February 2007

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CRC Press Physical Principles of Food Preservation: Revised and Expanded: 129 (Food Science and Technology)

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