Food Processing: Principles and Applications

by Hosahalli S. Ramaswamy, Michele Marcotte

Overview

Food Processing: Principles and Applications is a comprehensive resource that explores the basic and applied aspects of food processing. It describes the physical, chemical, and microbiological basis for each method of preservation. Particular emphasis is placed on the application of three of the most universally used commercial processes: t

Product Details

ISBN-13:	9781135435974
Publisher:	CRC Press
Publication date:	08/23/2005
Sold by:	Barnes & Noble
Format:	eBook
Pages:	440
File size:	9 MB

About the Author

Hosahalli S. Ramaswamy, Michele Marcotte

Table of Contents

Introduction. Background Basics. Thermal Processing. Low Temperature Preservation. Food Hydration. Separation and Concentration Techniques. Appendices. References Cited. Index.

Editorial Reviews

… sets out to address the basic principles of and applications of the major food processing technologies used commercially. … It covers the theory of the techniques well and combines this with a practical hands-on approach. … The scope of the book, which is in-depth coverage of a few major technologies, compared with the broader coverage of others may well be the deciding factor for would-be purchasers or academics considering prescribing the book as a food engineering text book.”
— H. Deeth, in International Journal of Dairy Technology, Vol. 60, No. 2, May 2007

From the Publisher