Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discus

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Technology & Engineering

Subtopic

Food Science

Index

Technology & Engineering

Front Cover
Dedication
Contents
Series Preface
Series Editor
Preface
Editors
Contributors
Chapter 1 - Blanching
Chapter 2 - Thermal Processing
Chapter 3 - Canning of Fishery Products
Chapter 4 - Extrusion: Cooking
Chapter 5 - Dehydration: Spray Drying—Freeze Drying
Chapter 6 - Chilling
Chapter 7 - Freezing
Chapter 8 - Microwave Heating Technology
Chapter 9 - Advances in Food Additives and Contaminants
Chapter 10 - Ohmic Heating: Principles and Application in Thermal Food Processing
Chapter 11 - High-Pressure Process Design and Evaluation
Chapter 12 - High-Pressure Processing of Foods: Technology and Applications
Chapter 13 - Pulsed Electric Fields
Chapter 14 - Use of Magnetic Fields Technology in Food Processing and Preservation
Chapter 15 - Ultrasonic and UV Disinfection of Food
Chapter 16 - Edible Coatings and Films to Preserve Quality of Fresh Fruits and Vegetables
Chapter 17 - Food Packaging and Aseptic Packaging
Chapter 18 - Modified Atmosphere Packaging of Fruits and Vegetables
Chapter 19 - Biosensors in Food Technology, Safety, and Quality Control
Chapter 20 - Ozone Applications in Food Processing
Back Cover

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Yes, you can access Handbook of Food Processing by Theodoros Varzakas, Constantina Tzia, Theodoros Varzakas,Constantina Tzia in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

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