000			02191nam a22002897a 4500
005			20240305091322.0
008			240304b ||||| |||| 00| 0 eng d
020			_a9780834212695
040			_cAL
041			_aeng
082			_223 _a664 _bHELP
100			_aDennis R Heldman _9152746
100			_dRichard W Hartel _9152619
245			_aPrinciples of Food Processing
260			_aNew York _bChapman & Hall _c2020
300			_ax,288p. _bHB _c26x18cm.
365			_2Food Processing & Technology _a7742 _b1946.00 _c₹ _d2495.00 _e22% _f15-02-2024
440			_aFood Science Texts Series _9152634
520			_aThe approach to teaching the concepts of food processing to the undergrad­ uate food science major has evolved over the past 40 years. In most under­ graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha­ sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu­ ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva­ tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology.
650			_aThermal Processing _9152620
650			_aFood Industry and Trade _9152635
650			_aPasteurization and Blanching _9152621
650			_aLiquid Concetration _9152622
700			_aHELDMAN (Dennis R) _9152623
700			_aHARTEL (Richard W) _9152624
942			_2ddc _cBK
999			_c229975 _d229975