Food processing : Principles & applications

A renowned consortium of academicians and industry professionals from across North America and worldwide has collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated textbook examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways. First, the collection of expertise of the contributing authors is unparalleled among food processing texts today. Second, the book is student-friendly since it is written for non-engineers from the perspectives of contributors who are mostly non-engineers. Finally, Food Processing is one of the rare books in the last decade to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this volume serves as a uniquely relevant primary or supplemental text for students of food science and as a valuable tool for food industrial professionals.

Principles of food processing. Thermal processing. Food freezing. Food dehydration. Microwave and radio frequency in food processing. Fermentation and food processing. Food packaging. Bakery : muffins, yeast-leavened bread. Cereal : ready-to-eat breakfast cereals, cornflakes manufacture. Grain : pasta and noodles. Dairy : cheddar cheese, ice cream, yogurt, dried milk product. Fruits : manufacturing orange. Vegetables : tomato. Fats : vegetable shortening. Fats : oils and fats processing. Fats : mayonnaise. Meat : hot dogs and bologna, fermented meats. Poultry : canned turkey ham, poultry pâté. Poultry : poultry nuggets. Seafood : frozen fish. Sweets : jams and jellies. Beverages, alcoholic : beer, noncarbonated alcoholic beverages, carbonated beverages, bottled water