Handbook of Food Processing, Two Volume Set Contributor(s): Varzakas, Theodoros (Editor), Tzia, Constantina (Editor) |
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ISBN: 1466582308 ISBN-13: 9781466582309 Publisher: CRC Press OUR PRICE: $475.00 Product Type: Hardcover Published: November 2015 |
Additional Information |
BISAC Categories: - Technology & Engineering | Food Science - General |
Dewey: 664 |
LCCN: 2016301919 |
Series: Contemporary Food Engineering |
Physical Information: 3.2" H x 7.4" W x 10.3" (6.30 lbs) 1378 pages |
Descriptions, Reviews, Etc. |
Publisher Description: Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging, and non-thermal food processing. It 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. Highlights:
This two-volume set brings together aspects of food preservation and food processing operations methods of the basic food manufacturing processes addressing the relevant food safety and quality issues. Taking an innovative approach, the editors combine coverage of food preservation methods, the equipment needed to carry them out, and food processing operations methods of basic food manufacturing processes. The set helps you keep up with diverse consumer demands and rapidly developing markets. |