Food Processing Technology. Principles and Practice
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Author(s): P. J. Fellows
Publisher: Woodhead Publishing
ISBN: 1855735334
Format: softback
575pp
Price: £35.00, $81.00
Review Date: 04 July 2000
Review: Heat has important influences on food processing. This updated book is divided into five parts according to the kind of heat transfer that occurs. There are new chapters on computer-based control systems and new 'minimal' technologies, including processing using high pressures or pulsed electric fields and ohmic heating. The first part of the book gives some important basic concepts, such as the properties of food and processing theory and control. The second part discusses ambient-temperature processing. Part III discusses processing by application of heat – using steam, water, hot air, hot oils and by direct and radiated energy. Part IV covers processing by removal of heat: by chilling, freezing, and controlled or modified atmosphere storage. The last part deals with post-processing operations such as coating, packaging, filling and sealing containers, and material handling and distribution.