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1. Properties of foods PART II: AMBIENT-TEMPERATURE PROCESSING
2. Raw material preparation
3. Extraction and separation of food components
4. Size reduction
5. Mixing, forming and coating
6. Food biotechnology
7. Minimal processing PART III: PROCESSING BY APPLICATION OF HEAT
Processing using steam or water
8. Blanching
9. Industrial cooking
10. Pasteurisation
11. Heat sterilisation
12. Evaporation and distillation
Processing using hot air or heated surfaces
13. Dehydration
14. Smoking
15. Baking and roasting
16. Extrusion cooking
Processing using hot oils
17. Frying
Electromagnetic processing using direct and radiated energy
18. Dielectric, ohmic and infrared heating PART IV: PROCESSING BY REMOVAL OF HEAT19. Heat removal by refrigeration
21. Chilling
22. Freezing
23. Freeze Drying and Freeze Concentration PART V POST-PROCESSING OPERATIONS 24. Packaging
25. Filling and sealing of containers
26. Materials handling, storage and distribution
1. Properties of foods PART II: AMBIENT-TEMPERATURE PROCESSING
2. Raw material preparation
3. Extraction and separation of food components
4. Size reduction
5. Mixing, forming and coating
6. Food biotechnology
7. Minimal processing PART III: PROCESSING BY APPLICATION OF HEAT
Processing using steam or water
8. Blanching
9. Industrial cooking
10. Pasteurisation
11. Heat sterilisation
12. Evaporation and distillation
Processing using hot air or heated surfaces
13. Dehydration
14. Smoking
15. Baking and roasting
16. Extrusion cooking
Processing using hot oils
17. Frying
Electromagnetic processing using direct and radiated energy
18. Dielectric, ohmic and infrared heating PART IV: PROCESSING BY REMOVAL OF HEAT19. Heat removal by refrigeration
21. Chilling
22. Freezing
23. Freeze Drying and Freeze Concentration PART V POST-PROCESSING OPERATIONS 24. Packaging
25. Filling and sealing of containers
26. Materials handling, storage and distribution
| Erscheinungsjahr: | 2022 |
|---|---|
| Medium: | Buch |
| Reihe: | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Inhalt: | Einband - fest (Hardcover) |
| ISBN-13: | 9780323857376 |
| ISBN-10: | 032385737X |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | P.J. Fellows |
| Auflage: | 5. Auflage |
| Hersteller: |
Elsevier Science
Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Verantwortliche Person für die EU: | preigu GmbH & Co. KG, Lengericher Landstr. 19, D-49078 Osnabrück, mail@preigu.de |
| Abbildungen: | Approx. 285 illustrations; Illustrations, unspecified |
| Maße: | 280 x 220 x 43 mm |
| Von/Mit: | P.J. Fellows |
| Erscheinungsdatum: | 21.06.2022 |
| Gewicht: | 2,4 kg |
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