Unit Operations for the Food Industries
eBook - PDF

Unit Operations for the Food Industries

  1. 182 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Unit Operations for the Food Industries

About this book

This compilation brings to the surface technologies that have emerged over the years, making an impact on the industry and the finished product. "The changes in unit operations have produced a switch from hand labor to automation, states Gould. This food processing plant operations book, written in terms the nonprofessional plant worker will understand, is a "must reference for all food processors, food technologists, food executives, sales individuals, students etc. as well as a valuable addition to your technical reference library. Also included are 99 figures, and 8 tables and charts used throughout the book.- A must reference for all food processors, food technologists, food executives and sales individuals.

Frequently asked questions

Yes, you can cancel anytime from the Subscription tab in your account settings on the Perlego website. Your subscription will stay active until the end of your current billing period. Learn how to cancel your subscription.
No, books cannot be downloaded as external files, such as PDFs, for use outside of Perlego. However, you can download books within the Perlego app for offline reading on mobile or tablet. Learn more here.
Perlego offers two plans: Essential and Complete
  • Essential is ideal for learners and professionals who enjoy exploring a wide range of subjects. Access the Essential Library with 800,000+ trusted titles and best-sellers across business, personal growth, and the humanities. Includes unlimited reading time and Standard Read Aloud voice.
  • Complete: Perfect for advanced learners and researchers needing full, unrestricted access. Unlock 1.4M+ books across hundreds of subjects, including academic and specialized titles. The Complete Plan also includes advanced features like Premium Read Aloud and Research Assistant.
Both plans are available with monthly, semester, or annual billing cycles.
We are an online textbook subscription service, where you can get access to an entire online library for less than the price of a single book per month. With over 1 million books across 1000+ topics, we’ve got you covered! Learn more here.
Look out for the read-aloud symbol on your next book to see if you can listen to it. The read-aloud tool reads text aloud for you, highlighting the text as it is being read. You can pause it, speed it up and slow it down. Learn more here.
Yes! You can use the Perlego app on both iOS or Android devices to read anytime, anywhere — even offline. Perfect for commutes or when you’re on the go.
Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Unit Operations for the Food Industries by WA Gould in PDF and/or ePUB format, as well as other popular books in Tecnología e ingeniería & Ciencia de los alimentos. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Front Cover
  2. Unit Operations for the Food Industries
  3. Copyright Page
  4. PREFACE
  5. ACKNOWLEDGEMENT
  6. THIS BOOK BELONGS TO:
  7. Table of Contents
  8. Chapter 1. INTRODUCTION
  9. Chapter 2. MATERIALS HANDLING
  10. Chapter 3. CLEANING
  11. Chapter 4. QUALITY SEPARATION
  12. Chapter 5. PEELING
  13. Chapter 6. DISINTEGRATION WITH LITTLE CHANGE IN FORM
  14. Chapter 7. DISINTEGRATION WITH CONSIDERABLE CHANGE IN FORM
  15. Chapter 8. SEPARATION
  16. Chapter 9. IN-LINE PROTECTIVE EQUIPMENT
  17. Chapter 10. BLANCHING AND PRECOOKING
  18. Chapter 11. PUMPS AND PUMPING
  19. Chapter 12. MIXING AND BLENDING
  20. Chapter 13. SALT, SALTING & BRINING / SUGAR & SYRUPING / ENROBING / BATTER & BREADING / SEASONING
  21. Chapter 14. THERMAL EXHAUSTING AND MECHANICAL VACUUM FOR CANNED FOODS
  22. Chapter 15. FILLING AND FILLERS
  23. Chapter 16. CONTAINER CLOSURE
  24. Chapter 17. CANNING OR HEAT STERILIZATION AND COOLING
  25. Chapter 18. FREEZING
  26. Chapter 19. DRYING AND DEHYDRATION
  27. Chapter 20. FRYING
  28. Chapter 21. EXTRUSION COOKING
  29. Chapter 22. ASSURING THE SAFETY OF OUR FOOD
  30. CHAPTER 23. MAINTENANCE, REPAIRS, AND PEOPLE
  31. APPENDIX
  32. REFERENCES AND FURTHER READINGS
  33. INDEX
  34. FIGURES
  35. TABLES