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By: Fellows, P. J. © 2009
Woodhead Publishing
Description: This book is an ideal reference source for all professionals in the food industry. 
Front Matter
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Table of Contents
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Interactive Graphs
 Table (39)
Introduction
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Part I. Basic Principles
1. Properties of Food and Processing
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Part II. Ambient-Temperature Processing
2. Raw Material Preparation
3. Size Reduction
4. Mixing and Forming
5. Separation and Concentration of Food Components
6. Food Biotechnology
7. Irradiation
8. High-Pressure Processing
9. Minimal Processing Methods under Development
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Part III. Processing by Application of Heat
10. Heat Processing
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Part III.A. Heat Processing Using Steam or Water
11. Blanching
12. Pasteurisation
13. Heat Sterilisation
14. Evaporation and Distillation
15. Extrusion
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Part III.B. Heat Processing Using Hot Air
16. Dehydration
17. Smoking
18. Baking and Roasting
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Part III.C. Heat Processing Using Hot Oils
19. Frying
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Part III.D. Heat Processing by Direct and Radiated Energy
20. Dielectric, Ohmic and Infrared Heating
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Part IV. Processing by Removal of Heat
21. Chilling and Modified Atmospheres
22. Freezing
23. Freeze Drying and Freeze Concentration
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Part V. Post-Processing Operations
24. Coating
25. Packaging
26. Filling and Sealing of Containers
27. Materials Handling and Process Control
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Part VI. Appendices
Appendix A
Appendix B
Appendix C
Appendix D
Index
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