Food Processing Handbook

Food Processing Handbook

Editor(s): James G. Brennan

Published Online: 9 MAY 2006

Print ISBN: 9783527307197

Online ISBN: 9783527607570

DOI: 10.1002/3527607579

About this Book

Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In doing so the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry.
Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels.

Table of contents

    1. You have free access to this content
    2. Chapter 4

      Freezing (pages 125–145)

      Dr. Jose Mauricio Pardo and Prof. Keshavan Niranjan

    3. Chapter 6

      High Pressure Processing (pages 173–200)

      Dr. Margaret F. Patterson, Professor Dave A. Ledward and Nigel Rogers

    4. Chapter 8

      Baking, Extrusion and Frying (pages 237–290)

      Dr. Bogdan J. Dobraszczyk, Professor Paul Ainsworth, Dr. Senol Ibanoglu and Dr. Pedro Bouchon

    5. Chapter 9

      Packaging (pages 291–350)

      James G. Brennan and Dr. Brian P. F. Day

    6. Chapter 11

      Process Control In Food Processing (pages 373–384)

      Professor Keshavan Niranjan, Dr. Araya Ahromrit and Dr. Ahok S. Khare

    7. Chapter 12

      Environmental Aspects of Food Processing (pages 385–398)

      Niharika Mishra, Professor Dr. Ing. Ali Abd El-Aal Bakr and Professor Keshavan Niranjan

    8. Chapter 14

      Separations in Food Processing (pages 429–511)

      James G. Brennan, Dr. Alistair S. Grandison and Dr. Michael J. Lewis

    9. You have free access to this content