Food Processing Technology Principles and Practice 4th edition by Fellows – Ebook PDF Instant Download/Delivery: 0081019076, 978-0081019078
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ISBN 10: 0081019076
ISBN 13: 978-0081019078
Author: Fellows
Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability).
In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses.
- Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more
- Introduces a range of processing techniques that are used in food manufacturing
- Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods
- Describes post-processing operations, including packaging and distribution logistics
- Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter
Food Processing Technology Principles and Practice 4th Table of contents:
Part I: Basic Principles
1. Properties of food and principles of processing
Abstract
1.1 Composition of foods
1.2 Physical properties
1.3 Biochemical properties
1.4 Food quality, safety, spoilage and shelf-life
1.5 Quality assurance: management of food quality and safety
1.6 Process monitoring and control
1.7 Hygienic design and cleaning of processing facilities and equipment
1.8 Engineering principles
References
Recommended further reading
Part II: Ambient Temperature Processing
Part II. Ambient Temperature Processing
2. Raw material preparation
Abstract
2.1 Cooling crops and carcasses
2.2 Cleaning foods
2.3 Sorting and grading
2.4 Peeling
References
Recommended further reading
3. Extraction and separation of food components
Abstract
3.1 Centrifugation
3.2 Filtration
3.3 Expression
3.4 Extraction using solvents
3.5 Membrane separation
3.6 Effects on foods and microorganisms
3.7 Effect on microorganisms
References
Recommended further reading
4. Size reduction
Abstract
4.1 Size reduction of solid foods
4.2 Size reduction in liquid foods
References
Recommended further reading
5. Mixing, forming and coating
Abstract
5.1 Mixing
5.2 Forming
5.3 Coating foods
References
Recommended further reading
6. Food biotechnology
Abstract
6.1 Fermentation technology
6.2 Microbial enzymes
6.3 Bacteriocins and antimicrobial ingredients
6.4 Functional foods
6.5 Genetic modification
6.6 Nutritional genomics
References
Recommended further reading
7. Minimal processing methods
Abstract
7.1 Introduction
7.2 High-pressure processing
7.3 Irradiation
7.4 Ozone
7.5 Pulsed electric field processing
7.6 Pulsed light and ultraviolet light
7.7 Power ultrasound
7.8 Other minimal processing methods under development
References
Recommended further reading
Part III: Processing by Application of Heat
Part III. Processing by Application of Heat
8. Overview of heat processing
Abstract
8.1 Sources of heat and methods of application to foods
8.2 Energy use and methods to reduce energy consumption
8.3 Types of heat exchanger
References
Recommended further reading
Part III.A: Heat Processing Using Steam or Hot Water
9. Blanching
Abstract
9.1 Theory
9.2 Equipment
9.3 Effect on foods
9.4 Effect on microorganisms
References
Recommended further reading
10. Industrial cooking
Abstract
10.1 Cooking using moist heat
10.2 Sous vide cooking
10.3 Cooking using dry heat
References
Recommended further reading
11. Pasteurisation
Abstract
11.1 Theory
11.2 Equipment
11.3 Effects on foods
References
Recommended further reading
12. Heat sterilisation
Abstract
12.1 In-container sterilisation
12.2 Ultrahigh-temperature/aseptic processes
12.3 Effects on foods
References
Recommended further reading
13. Evaporation and distillation
Abstract
13.1 Evaporation
13.2 Distillation
References
Recommended further reading
Part III.B: Processing Using Hot Air or Heated Surfaces
14. Dehydration
Abstract
14.1 Theory
14.2 Equipment
14.3 Control of dryers
14.4 Rehydration
14.5 Effects on foods and microorganisms
References
Recommended further reading
15. Smoking
Abstract
15.1 Theory
15.2 Processing
15.3 Effects on foods
15.4 Effects on microorganisms
References
Recommended further reading
16. Baking and roasting
Abstract
16.1 Theory
16.2 Equipment
16.3 Effects on foods and microorganisms
References
Recommended further reading
17. Extrusion cooking
Abstract
17.1 Theory
17.2 Equipment
17.3 Applications
17.4 Effect on foods and microorganisms
References
Recommended further reading
Part III.C: Heat Processing Using Hot Oils
18. Frying
Abstract
18.1 Theory
18.2 Equipment
18.3 Types of oils used for frying
18.4 Effects of frying on oils
18.5 Effects of frying on foods
18.6 Effects of frying on microorganisms
References
Recommended further reading
Part III.D: Processing by Direct and Radiated Energy
19. Dielectric, ohmic and infrared heating
Abstract
19.1 Dielectric heating
19.2 Ohmic heating
19.3 Infrared heating
References
Recommended further reading
Part IV: Processing by Removal of Heat
Part IV. Processing by Removal of Heat
20. Heat removal by refrigeration
Abstract
20.1 Theory
20.2 Equipment
References
Recommended further reading
21. Chilling
Abstract
21.1 Theory
21.2 Equipment
21.3 Applications to processed foods
21.4 Effects on foods
21.5 Effects on microorganisms
References
Recommended further reading
22. Freezing
Abstract
22.1 Theory
22.2 Equipment
22.3 Effects on foods
22.4 Effects on microorganisms
References
Recommended further reading
23. Freeze drying and freeze concentration
Abstract
23.1 Freeze drying
23.2 Freeze concentration
References
Recommended further reading
Part V: Postprocessing Operations
Part V. Postprocessing Operations
24. Packaging
Abstract
24.1 Theory
24.2 Types of packaging materials
24.3 Packaging materials for modified atmosphere packaging (MAP)
24.4 Printing
24.5 Packaging developments
24.6 Environmental and regulatory considerations
References
Recommended further reading
25. Filling and sealing of containers
Abstract
25.1 Rigid and semirigid containers
25.2 Flexible containers
25.3 Twist-wrapping
25.4 Shrink-wrapping and stretch-wrapping
25.5 Tamper-evident and tamper-resistant closures
25.6 Labelling
25.7 Checkweighing
25.8 Metal detection
References
Recommended further reading
26. Materials handling, storage and distribution
Abstract
26.1 Materials handling
26.2 Storage
26.3 Logistics and control of storage and distribution
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