Handbook of Food Processing, Two Volume Set

图书简介

Authored by world experts, the Handbook of Food Processing and Engineering discusses the basic principles and applications of major commercial food processing technologies. The book’s second volume, discusses various food preservation processes including blanching, pasteurization, chilling, freezing, aseptic packaging, and nonthermal food processing. The book describes common food engineering unit operations as well as preservation processes required to convert raw materials into final products. Also covered are topics surrounding food safety and quality.

Blanching. Thermal Processing-Pasteurization. Sterilization. Canning. Extrusion-Cooking. Dehydration-Freeze Drying-Spray Drying. Chilling. Freezing. Irradiation. Microwave Heating Technology. Additives Technology. Ohmic Heating. High Pressure Processing. Pulsed Electric Fields (PES). Oscillating Magnetic Fields (OMF). Dielectric/Infrared Heating. UV Light-Ultrasound-High Voltage Discharge. Edible Films and Coatings. Food Packaging-Aseptic Packaging. Trends in Food Processing and Control (Biosensors, etc.). Supercritical Fluid Extraction. Ozone Processing. Food Handling and Transportation. Raw Materials Storage and Preparation. Product Storage/Distribution and Shelf-Life. Quality Control-Sensory Evaluation. Food Safety-HACCP. Food Plant Sanitation-Operation. Quality and Safety Assurance. Food Waste Management. Hygiene and Safety. Dairy Products: Milk, Yoghurt, Cheese, Ice Cream. Bakery and Confectionery Products. Fruit and Vegetables. Nonalcoholic Beverages. Chocolate. Oil and Fat Technology. Meat and Meat Products. Poultry Products. Seafood Products. Snack.

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Handbook of Food Processing, Two Volume Set（Contemporary Food Engineering） 2 食品科学技术基础学科

Handbook of Food Processing, Two Volume Set（Contemporary Food Engineering）

2
食品科学技术基础学科