01545nam a22001937a 450000500170000000800410001702000180005804000070007604100080008308200180009110000160010924500560012525000120018126000380019330000320023136500650026352009860032865000370131420240219161309.0240203b           ||||| |||| 00| 0 eng d  a9780323857376  cAL  aeng  223a664bFELF  aFellows P J  aFood processing technology: principles and practice  a5th ed.  aLondonbWoodhead Publishingc2022  axxiii,780p.bHBc28x22.5cm.  2GeneralaVBI-2021b₹7145.00c₹d9526.00e25%f16-01-2024  aFood Processing Technology: Principles and Practice, Fifth Edition  includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations. This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes.
  2Food TechnologyaFood Technology