Food processing technology

Author: Zhang Yanping / Xie Liang, Editors
Publisher:
Publish Date: 2006-01-01
Features: As nutritional quality and safety gradually become higher requirements for consumers regarding food, food processing technologies, which significantly impact food quality, have garnered widespread attention from food production and R&D personnel. There are many classification methods for food processing technologies, and this book adopts a classification principle based on processing unit operations. It selects six major processing technologies, including comminution technology, extrusion technology, microencapsulation technology, novel heating technology, low-temperature processing technology, and granulation technology, and provides detailed explanations. These six technologies are widely applied in various raw materials and processes, some of which are currently internationally popular processing technologies. Moreover, they offer advantages in the four aspects that food companies focus on: food safety, reliability, change flexibility, and acceptability, making them highly suitable for enterprise selection. To ensure the practicality and guidance of this book, each major technology is elaborated on in terms of its classification, development trends, principles, processes, equipment selection, and operation, along with abundant application examples. This book is available for use by technical personnel in food production enterprises and food R&D institutions, and can also serve as a reference book for teaching in food science, food engineering, agricultural product processing, and related fields.