Table of Contents

Part 1 Basic principles: Properties of foods. Part 2 Ambient-temperature processing: Raw material preparation; Size reduction; Mixing and forming; Separation and concentration of food components; Food biotechnology; Irradiation; High-pressure processing; Minimal processing methods under development. Part 3 Processing by application of heat: Heat processing; Heat processing using steam or water; Pasteurisation; Heat sterilisation; Evaporation and distillation; Extrusion; Heat processing using hot air; Smoking; Baking and roasting; Frying; Heat processing by direct and radiated energy. Part 4 Processing by removal of heat: Chilling and modified atmospheres; Freezing; Freeze drying and freeze concentration. Part 5 Post-processing operations: Coating; Packaging; Filling and sealing of containers; Materials handling and process control.

Details

No. of pages:
928
Language:
English
Copyright:
© 2009
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9781845696344
Print ISBN:
9781845692162

About the author

P J Fellows

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.

Affiliations and Expertise

Consultant, UK

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