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Food Processing Technology - Principles and Practice, 4E

978 0081 019078
2.10 LBS
Calculated at checkout

Product Description


The fourth entirely revised edition of Food Processing Technology: Principles and Practices has been updated and extended to include the many developments that have taken place since the third edition was published. This edition consolidates the position of this foundation book as the best available single-volume introduction to food manufacturing technologies. It remains the book adopted as the standard text by many food science and technology courses.

This book describes the wide range of techniques that are used to process foods. It explains the key principles of each process, including the theory, equipment used for commercial production, and developments in technology. It also describes the effects of processing on sensory and nutritional properties of foods and the effects against contaminating micro-organisms to produce safe foods that have the required shelf-life.

Food Processing Technology: Principles and Practice gathers and synthesizes information from a wide range of sources, combining results of scientific studies with descriptions of commercial practices. Where appropriated, sample problems are given and reference is made to related topics including nutrition, marketing, production and logistics management, food laws and food industry regulation, value chains, environmental issues, and sustainability. The comprehensive text is written in straightforward language with explanations of scientific terms and concepts and minimum use of jargon.

Part I describes basic concepts, including food composition, physical and biochemical properties, food quality and safety management, process monitoring and control, and engineering principles;

Part II describes operations that take place at ambient temperature or involve minimum heating of foods;

Part III includes operations that heat foods to preserve them or to alter their eating quality;

Part IV describes operations that remove heat from foods to extend their shelf-life with minimal changes to nutritional quality or sensory characteristics; and

Part V describes post-processing operations, including packaging, storage and distribution logistics.


P.J. Fellows, 2017, 4E, 1128 p, b&w illustrations and color photographs, hardcover.   (List: $110.00)  $99.95





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