Food Processing Technology: Principles and Practice

by P.J. Fellows

Overview

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.

Product Details

ISBN-13:	9781845696344
Publisher:	Woodhead Publishing, Limited
Publication date:	06/22/2009
Series:	Woodhead Publishing Series in Food Science, Technology and Nutrition
Sold by:	Barnes & Noble
Format:	eBook
Pages:	928
File size:	27 MB
Note:	This product may take a few minutes to download.

About the Author

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.

Table of Contents

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

What People are Saying About This

From the Publisher

Presents the most relevant food processing technologies, covering all processing unit operations in a single volume

Editorial Reviews

"This book represents excellent value for money." —International Journal of Dairy Technology

"I congratulate the author on such a comprehensive text on the principles and practice of food processing technology." —Croatian Journal of Food Science and Technology

"I warmly recommend this book to food engineers, students and university professors, and to food industry professionals." —Croatian Journal of Food Science and Technology

From the Publisher