Food Technology.

Author: Jiang Jianjun
Publisher:
Publish Date: 2002-12-01
Features: This book is based on the "Curriculum Framework for Food Bioprocess Professional Program in Secondary Vocational Schools" issued by the Ministry of Education in 2001, focusing on the core course "Basic Requirements for Food Process Teaching," and is also referenced according to the occupational skill assessment standards of relevant industries and the grading examination standards for intermediate technical workers. It is a national planning textbook for secondary vocational education. The book systematically introduces an overview of food production processes, meat product production processes, storage and processing techniques for fruit and vegetable products, and dairy product production processes. The content includes the main components of food and their processing properties, principles of food preservation, good manufacturing practices in food production, etc. It also covers the requirements for raw and auxiliary materials for various products, the chemical composition and processing characteristics of raw materials, as well as the production principles and development trends of typical products. This book can be used as a textbook for the Food Bioprocess Professional Program in secondary vocational schools, or as a reference for engineering technicians and management personnel engaged in food production, as well as a training textbook for relevant industry positions or self-study materials.