Food Processing Technology. Edition No. 3
- ID: 2735941
- June 2009
- 928 Pages
- Elsevier Science and Technology
The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.
- Introduces a range of processing techniques that are used in food manufacturing
- Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods
- Describes post-processing operations, including packaging and distribution logistics
Part 1 Basic principles: Properties of foods. Part 2 Ambient-temperature processing: Raw material preparation
Mixing and forming
Separation and concentration of food components
Minimal processing methods under development. Part 3 Processing by application of heat: Heat processing
Heat processing using steam or water
Evaporation and distillation
Heat processing using hot air
Baking and roasting
Heat processing by direct and radiated energy. Part 4 Processing by removal of heat: Chilling and modified atmospheres
Freeze drying and freeze concentration. Part 5 Post-processing operations: Coating
Filling and sealing of containers
Materials handling and process control.
Fellows, P J
Dr Peter Fellows is a senior consultant in food processing, working mostly in Africa and Asia. Over the last 30 years, he has worked extensively as a food technologist in over twenty countries, supporting institutions that promote small-scale agro-industrial development programmes. He is a Visiting Fellow at Oxford Brookes University in the UK, and has held the UNESCO Chair in Post-Harvest Technology at Makerere University, Uganda. In addition to Food processing technology, he has written 22 books and numerous articles on different aspects of food processing.