000			01617nam a22002177a 4500
005			20240219161309.0
008			240203b ||||| |||| 00| 0 eng d
020			_a9780323857376
040			_cAL
041			_aeng
082			_223 _a664 _bFELF
100			_aFellows P J _9149625
245			_aFood processing technology: principles and practice
250			_a5th ed.
260			_aLondon _bWoodhead Publishing _c2022
300			_axxiii,780p. _bHB _c28x22.5cm.
365			_2General _aVBI-2021 _b₹7145.00 _c₹ _d9526.00 _e25% _f16-01-2024
520			_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.
650			_2Food Technology _aFood Technology _9149626
942			_2ddc _cBK
999			_c229727 _d229727