This practical, fully illustrated text/reference examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products.

Food Processing: Principles and Applications stands apart from other references of its kind. It is one of the rare books to use commodity manufacturing to illustrate the principles of food processing.

As a hands-on guide to the essential processing principles and their application, Food Processing: Principles and Applications is a uniquely relevant text for students and a valuable tool for food industry professionals.

Contents

1. Principles
   1. Principles of food processing
   2. Thermal processing
   3. Food freezing
   4. Food dehydration
   5. Microwave and radio frequency in food processing
   6. Fermentation and food processing
   7. Food packaging

2. Applications
   7. Bakery – muffins
   8. Bakery – yeast-leavened bread
   9. Cereal – ready-to-eat breakfast cereals, cornflakes manufacture
   10. Grain – pasta & noodles
   11. Dairy – cheddar cheese
   12. Dairy – ice cream
   13. Dairy – yogurt
   14. Dairy – dried milk product
   15. Fruits – manufacturing orange juice
   16. Vegetables – tomato
   17. Fats – vegetable shortening
   18. Fats – oils and fats processing
   19. Fats – mayonnaise
   20. Meat – hot dogs and bologna
   21. Meat – fermented meats
   22. Poultry – canned turkey ham
   23. Poultry – poultry pâté
   24. Poultry – poultry nuggets
   25. Seafood – frozen fish
   26. Sweets – jams and jellies
   27. Beverages, alcoholic – beer
   28. Beverages, alcoholic – noncarbonated alcoholic beverages
   29. Beverages, nonalcoholic – carbonated beverages
   30. Beverages, nonalcoholic – bottled water
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   ORDER NOW Food Processing: Principles and Applications edited by J. Scott Smith and Y.H. Hui 2004 • 512 pages • $184.95 + shipping Texas residents please add 6.75 % sales tax