High-Temperature Processing of Food Products, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for high-temperature processing of different food products including frying, baking, roasting, and cooking. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage.
Divided into four sections, "Cooking Operations," "Baking and Roasting Operations," "Thawing Operations," and "Frying Operations," all the chapters emphasize the fundamentals of experimental, theoretical, and/or computational applications of food engineering principles and the relevant processing equipment to high-temperature unit operations. Written by experts in the field of food engineering, in a simple and dynamic manner, this book targets industrial engineers working in the field of food processing and in food factories to make them more familiar with food processing operations and equipment.
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Table of Contents
1. An overview of high-temperature food processes
Section 1 Cooking operations 2. Fundamentals of cooking processes 3. Cooking equipment
Section 2 Baking and roasting operations 4. Fundamentals of baking processes 5. Fundamentals of roasting processes 6. Baking and roasting ovens
Section 3 Thawing operations 7. Fundamentals of thawing processes 8. Thawing equipment
Section 4 Frying operations 9. Fundamentals of frying processes 10. Different types of fryers
