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Food Process Engineering Reference from C.H.I.P.S.

Fundamentals of Food Reaction Technology
by Richard Earle
and Mary Earle

Fundamentals of Food Reaction Technology introduces the methods of reaction technology, illustrating what has been and can be applied in real situations. It builds a framework for the application of reaction technology, and uses this in a straightforward way, with understandable examples set within an industrial context.

The book starts by setting out the general principles governing change in the nature and chemistry of a food constituent, and extends this to include the dynamics of the reactions of the many chemical constituents of food raw materials and ingredients.

Fundamentals of Food Reaction Technology is intended for those working in process design, organisation and control, and will give technical managers an overall view of how the application of reaction technology in the future can lead to a ''high tech'' food industry. It will also be a valuable guide for students, lecturers and practitioners in development and process technology and engineering

Contents

  1. Important Problems in Food Processing
  2. Product Changes During Processing
  3. Processing Outcomes
  4. Achieving Better Food Products
  5. Broadening the Net

Index

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Fundamentals of Food Reaction Technology
by Richard Earle and Mary Earle
2003 187 pages $124.00 + shipping

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