Principles of Food Processing - (Photocopy Edition)

Author: H. Heldman, D. A. Hall (USA)
Publisher:
Publish Date: 2007-01-01
Features: This book focuses on the preservation issues in the food industry, comprehensively and clearly explaining how to achieve high-temperature storage and processing by reducing the moisture content in food. Additionally, the book provides both qualitative and quantitative analyses of common food processing methods used in modern food processing plants. Each chapter introduces a processing operation, offering readers fundamental concepts of food processing while also describing the processing equipment that affects food quality. The early chapters primarily discuss thermal processing and how high temperatures can be utilized to eliminate microorganisms in raw food to enhance preservation stability. These chapters also include typical time-temperature relationship analyses during the preservation process. Beyond explaining the factors of temperature, humidity, and pressure in food extrusion, the book also elaborates on the time-temperature relationships in food drying. The illustrations in this book can help readers better visualize the processing processes, equipment operation, and changes in food during processing. Principles of Food Processing integrates knowledge from disciplines such as chemistry, microbiology, and engineering to enrich the content of the processing system. It serves as a textbook for undergraduate students of food science. This textbook also incorporates essential foundational subjects required for food processing, meeting the needs of food technologists. It is available for professionals and individuals interested in the processing industry, as well as those preparing to enter the field, as a reference guide.