MTU Library Catalogue

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Food processing technology [electronic book] : principles and practice / P.J. Fellows.

By: Fellows, P. (Peter), 1953- [author].
Material type: materialTypeLabelBookSeries: Woodhead Publishing in food science, technology, and nutrition: Publisher: Duxford, Cambridgeshire : Woodhead Publishing, [2017]Copyright date: ©2017Edition: Fourth edition.Description: online resource (xxiii, various paging) : illustrations (some color).Content type: text Media type: computer Carrier type: online resourceISBN: 9780081019078 (hardback); 9780081005231 (e-book).Subject(s): Food industry and trade | Food processing machinery -- Technological innovationsDDC classification: 664 Online resources: Access eBook
Contents:
Basic principles -- Ambient temperature processing -- Processing by application of heat -- A Heat processing using steam or hot water -- Processing using hot air or heated surfaces -- Heat processing using hot oils -- Processing by direct and radiated energy -- Processing by removal of heat -- Postprocessing operations.

Enhanced descriptions from Syndetics:

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.

Includes bibliographical references and index.

Basic principles -- Ambient temperature processing -- Processing by application of heat -- A Heat processing using steam or hot water -- Processing using hot air or heated surfaces -- Heat processing using hot oils -- Processing by direct and radiated energy -- Processing by removal of heat -- Postprocessing operations.

CIT Module FOOD 8002 - Core reading.

Electronic reproduction.: Proquest LibCentral. Mode of access: World Wide Web.

Table of contents provided by Syndetics

  • Part I Basic Principles
  • Part II Ambient-Temperature Processing
  • Part III Processing By Application Of Heat
  • Part IV Processing By Removal Of Heat
  • Part V Post-Processing Operations

Author notes provided by Syndetics

Dr Peter Fellows is a senior consultant in food processing, working mostly in Africa and Asia. Over the last 30 years, he has worked extensively as a food technologist in over twenty countries, supporting institutions that promote small-scale agro-industrial development programmes. He is a Visiting Fellow at Oxford Brookes University in the UK, and has held the UNESCO Chair in Post-Harvest Technology at Makerere University, Uganda. In addition to Food processing technology, he has written 22 books and numerous articles on different aspects of food processing.