Food Science

Author: Xia Wenshui
Publisher:
Publish Date: 2007-01-01
Features: The textbook "Food Technology" consists of eight chapters. Chapter 1 Introduction establishes some important food concepts necessary for mastering food-related knowledge and mentions the theoretical foundations required to understand the content of this book. It introduces the development and prospects of the domestic and international food industry, as well as the scope of food technology, providing students with a clear learning objective and stimulating their interest in the course. Chapter 2 Food Dehydration introduces the principles and methods of preserving food using moisture activity. Chapter 3 covers basic techniques related to thermal processing, including pasteurization, blanching, and commercial sterilization. Chapter 4 Food Freezing introduces the principles and techniques of lowering temperature to extend shelf life. Chapter 5 introduces three effective traditional food preservation methods: brining, fermentation, and smoking. Foods processed by these methods are often characterized by their ethnic features; a section on semi-dry and semi-moist food preservation has been added. Chapter 6 introduces food chemical preservation principles, primarily focused on preservation and antioxidation. Chapter 7 introduces the principles of food radiation preservation. Chapters 6 and 7 are presented as cold (or non-thermal) sterilization techniques currently used in actual production. Chapter 8 introduces the processing technologies of typical foods such as meat products, aquatic products, dairy products, fruit and vegetable products, beverages, confectionery and chocolate, and cereal products. The process examples are large-scale industrial foods; the focus is on the characteristics of food raw materials and the key processing operations that affect quality. The introduction to these different product processes helps students understand the relationship between products and processing.