Food and Oil Processing Technology

Author: Lu Qiyu
Publisher:
Publish Date: 2005-09-01
Features: Food is the energy source for human growth, development, and activities, and the material basis for human survival. Foods primarily made from grains and oils are usually staple foods that provide humans with heat and main nutrients. Developing the grain and oil food industry is of great significance for agricultural product transformation and improving people's quality of life. The purpose of compiling this book is to focus on cultivating students' comprehensive qualities, therefore, it places more emphasis on the theory of grain and oil food processing in terms of content; for general production processes and technologies, it selectively elaborates on typical production processes. The aim of doing this is to enhance students' abilities to discover, analyze, and solve problems. The book covers raw materials and auxiliary materials, baked foods, noodle products, rice products, frozen foods, puffed foods, plant proteins and products, etc. It is a must-have core course content for students majoring in Food Science and Engineering, especially for those in Food Science and Engineering programs with a focus on grain and oil foods.