Food Processing Handbook

Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In doing so the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry. Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels. Dieses technologisch orientierte Handbuch beschäftigt sich mit allen Aspekten der Konservierung und Verarbeitung von Lebensmitteln. Ausführlich besprochen werden physikalische, chemische, mikrobiologische und organoleptische Veränderungen der Nahrungsmittel nach der Ernte, während der Zubereitung oder Verarbeitung, beim Packen und Lagern. Der zweite Teil des Bandes beschäftigt sich unter anderem mit Grundoperationen wie Mischen und Emulgieren, mit umweltbezogenen Aspekten (etwa der Abwasserbehandlung) und mit Fragen der Sicherheit (Reinigung, Hygiene) "Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels."--Jacket Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes physical, chemical, microbiological and organoleptic that occur during food preservation. In doing so, it covers such techniques as post harvest handling, thermal processing, evaporation and dehydration, and freezing. Food processing is seasonal in nature, both in terms of demand for products and availability of raw materials.