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CRC Press Handbook of Food Processing - Two Volume Set

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Description

The Handbook of Food Processing, Two Volume Set by CRC Press offers a comprehensive look at major commercial food processing technologies. Authored by world experts, this set covers the basic principles and applications needed to convert raw materials into final products. It explores essential food engineering unit operations and preservation methods, including blanching, pasteurization, chilling, freezing, and aseptic packaging. The text also addresses non-thermal food processing and provides important information regarding food safety and quality. This resource is designed for those studying or working within the Contemporary Food Engineering field, providing technical depth through practical applications and specific case studies, such as the effects of blanching conditions.

Key Features

This two volume set from CRC Press covers the fundamental principles and applications of commercial food processing technologies.

The text details various food preservation processes such as blanching, pasteurization, chilling, freezing, and aseptic packaging.

Readers can explore non-thermal food processing methods and common food engineering unit operations within these volumes.

The handbook provides essential information regarding food safety and quality standards for processing raw materials.

Included is a specific case study regarding the effect of blanching conditions to provide practical context.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
18 January 2016
Listed Since
11 June 2013

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No barcode data available

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