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Elsevier Food Processing Technology: Principles and Practice

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Description

Get the latest technical information with the Fifth Edition of Food Processing Technology: Principles and Practice. Published by Elsevier as part of the Woodhead Publishing Series in Food Science, Technology and Nutrition, this updated text covers emerging trends and developments in the field. Each unit operation is explained through its theory and principles, followed by a look at commercial equipment and operating conditions. The book also examines how these operations affect microorganisms and the nutritional and sensory qualities of food. The content is organized into three parts, starting with basic concepts, moving to ambient temperature operations, and continuing through specialized processing stages.

Key Features

This Fifth Edition from Elsevier includes updated information on emerging trends and developments in food processing technology.

The text provides a detailed look at both the theory and practical principles behind every food processing unit operation.

Learn about commercial equipment and specific operating conditions used in the food industry for various processing stages.

Understand the specific effects of processing operations on microorganisms and the food products themselves.

Analyze how different processing methods impact the nutritional and sensory qualities of food items.

The book is organized into structured parts covering basic concepts and operations at ambient temperatures.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
25 June 2022
Listed Since
24 November 2021

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