Food Processing Handbook by James G. Brennan
English | January 16, 2006 | ISBN: 3527307192 | 602 pages | PDF | 5 MB
English | January 16, 2006 | ISBN: 3527307192 | 602 pages | PDF | 5 MB
Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In doing so the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging.