Food Processing Technology

Author: Wang Jie, He Junping
Publisher:
Publish Date: 2006-09-01
Features: Food Processing Technology is a professional textbook written for students in agricultural universities and colleges majoring in food and related fields. The book is divided into four parts. Part 1: Grain Processing Technology, primarily explains the processing techniques for wheat, corn, legumes, and tubers; Part 2: Fruit and Vegetable Processing Technology, mainly covers the principles of fruit and vegetable processing and preservation, as well as methods for canning, drying, sugaring, quick-freezing, pickling, and wine-making of fruits and vegetables; Part 3: Livestock Product Processing Technology, focuses on the processing methods for meat products and dairy products; Part 4: Soft Drink Processing Technology, explains the requirements for raw materials in beverage processing and the methods for manufacturing carbonated drinks and plant-based protein beverages. Part 1 was written by Li Huijing; Part 2 was co-authored by Zhao Congzhi and Tang Xia; Part 3 was co-authored by Yuan Li and Mou Jianlou; Part 4 was written by He Junping. The book is rich in content, with a strong emphasis on practical operations. It can serve as both a textbook and a reference for food and related majors, as well as for technical personnel in food processing enterprises. The book primarily introduces topics such as grain processing technology, fruit and vegetable processing technology, livestock product processing technology, and soft drink processing technology.