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Food Processing Technology: Principles and Practice (Woodhead Publishing in Food Science and Technology): 1 Paperback – 16 May 2000

4.0 out of 5 stars 2 customer reviews

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Product details

  • Paperback: 575 pages
  • Publisher: Woodhead Publishing; 2Rev Ed edition (16 May 2000)
  • Language: English
  • ISBN-10: 1855735334
  • ISBN-13: 978-1855735330
  • Product Dimensions: 17.2 x 24.4 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 2,020,717 in Books (See Top 100 in Books)
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Product description

Review

Interesting, logical and concise. A good introduction for students of nutrition, food science and technology, catering or agriculture. --Food Manufacture<br /><br />Comprehensive - it covers everything of importance. Accessible - even to students with a limited scientific background. Logical structure - it draws the reader through each topic. --Prof. Gary Reineccius, University of Minnesota, USA (commenting on the first edition)<br /><br />Comprehensive - it covers everything of importance. Accessible - even to students with a limited scientific background. Logical structure - it draws the reader through each topic. --Prof. Gary Reineccius, University of Minnesota, USA (commenting on the first edition)

Comprehensive - it covers everything of importance. Accessible - even to students with a limited scientific background. Logical structure - it draws the reader through each topic. --Prof. Gary Reineccius, University of Minnesota, USA (commenting on the first edition)

From the Inside Flap

The first edition of Food processing and technology was quickly adopted as the standard text by many Food science and technology courses around the world. The publication of a completely revised and updated new edition has confirmed the position of this textbook as the best single-volume introduction to food manufacturing technologies available.

Fellows has substantially extended this second edition to include the developments in food technology that have taken place since the publication of the first edition. New chapters include computer control of processing, novel 'minimal' technologies including processing using high pressures or pulsed electric fields, Ohmic heating and an extended chapter on modified atmosphere packaging. There are also new sample problems and illustrations.

The book is split into five parts in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the theoretical and practical aspects of the unit operation including the formulae required for calculation of processing perameters, sample problems and the effects on sensory characteristics and nutritional properties of selected foods. This comprehensive book also provides an ideal reference for professionals in the food industry.

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on 4 March 2013
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on 1 March 2012
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on 12 September 2007 - Published on Amazon.com