Food Processing Technology

Author: Wang Jie
Publisher:
Publish Date: 2006-09-01
Features: Food Processing Technology is a specialized textbook written for agricultural universities and colleges, focusing on food and related disciplines. The book is divided into four parts. Part 1: Grain Processing Technology, primarily explains the processing techniques of 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 of meat and dairy products; Part 4: Soft Beverage Processing Technology, explains the requirements for raw materials in beverage processing and the processing methods of carbonated beverages 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, emphasizing practical operations, making it suitable as a textbook and reference material for food and related disciplines, as well as for technicians in food processing enterprises. Food Processing Technology is a specialized textbook written for agricultural universities and colleges, focusing on food and related disciplines. The book is divided into four parts. Part 1: Grain Processing Technology, primarily explains the processing techniques of 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 of meat and dairy products; Part 4: Soft Beverage Processing Technology, explains the requirements for raw materials in beverage processing and the processing methods of carbonated beverages 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, emphasizing practical operations, making it suitable as a textbook and reference material for food and related disciplines, as well as for technicians in food processing enterprises.