Food Processing Technology: Principles and Practice

Food Processing Technology: Principles and Practice By Fellows, P.J. Published by Woodhead Publishing Publication Date: 2022-06-21 Subject: Technology & Engineering Food Science General, Technology & Engineering, Food Science, General, Technology & Engineering Machinery, Machinery, Food & Beverage Technology, Steam Engines, Food And Beverage Technology, Mechanical Engineering, Woodhead, Technology & Engineering Food Science General, Technology & Engineering Machinery, Technology & Engineering Food Science - General, Technology & Engineering Machinery, Food & Beverage Technology, Food &Amp; Beverage Technology, Steam Engines, Food And Beverage Technology, Mechanical Engineering Subject Keywords: 3D food printing; Acrylamide; Active and intelligent packaging; Agglomeration of powders; Animal carcasses; Antifreeze proteins; Aseptic processing; Automated guided vehicles; Azeotropic mixtures; Bacteriocins; Baking; Barosensitivity of microorganisms; Barrier properties; Batch and continuous ovens; Batters; Blanching; Braising; Bratt pan; Breadcrumbs; Breakfast cereals; C botulinum; CO2 snow; Can seams; Canning; Centrifugation; Checkweighing; Chocolate; Cleaning and sanitation; Closures; Coating; Coefficient of performance; Cold plasma; Commercial sterility; Compound coatings; Concentric tube heat exchanger; Constituents in smoke; Contaminants; Conveyors; Cooling; Cream; Crispbread; Crop cleaning; Cryogenic chilling; Cryogenic freezers; Cryogens; Cultured meat; D-values and z-values of enzymes and microorganisms; Deep-fat frying; Dehydration; Dehydrofreezing; Dense-phase carbon dioxide; Dicing; Dielectric heating; Dielectric loss factor; Direct heating; Distillation; Distillation column; Dry heat; Drying rate; Edible and biodegradable packaging; Edible barrier coatings; Effects of heat on foods; Electric arc discharges; Electromagnetic waves; Emulsification; Emulsifying agents; Encapsulation; Energy consumption;?-radiation; Environmental considerations; Enzymes and microorganisms; Evaporation; Expression; Extraction; Extruded confectionery; Extruder-operating conditions; Extrusion cooking; F value; Fermentation; Fermented foods; Filling liquid and solid foods; Filtration; Fluid flow; Food storage; Forced circulation evaporators; Form-fill-seal equipment; Forming; Freeze concentration; Freeze drying; Freezing; Frozen storage; Fruit juices; Frying; Functional foods; Gas blending; Genetic modification; Glass transitions; Grading; Heat and mass transfer; Heat balance, freeze drying; 3D food printing; Acrylamide; Active and intelligent packaging; Agglomeration of powders; Animal carcasses; Antifreeze proteins; Aseptic processing; Automated guided vehicles; Azeotropic mixtures; Bacteriocins; Baking; Barosensitivity of microorganisms; Barrier properties; Batch and continuous ovens; Batters; Blanching; Braising; Bratt pan; Breadcrumbs; Breakfast cereals; C botulinum; CO2 snow; Can seams; Canning; Centrifugation; Checkweighing; Chocolate; Cleaning and sanitation; Closures; Coating; Coefficient of performance; Cold plasma; Commercial sterility; Compound coatings; Concentric tube heat exchanger; Constituents in smoke; Contaminants; Conveyors; Cooling; Cream; Crispbread; Crop cleaning; Cryogenic chilling; Cryogenic freezers; Cryogens; Cultured meat; D-values and z-values of enzymes and microorganisms; Deep-fat frying; Dehydration; Dehydrofreezing; Dense-phase carbon dioxide; Dicing; Dielectric heating; Dielectric loss factor; Direct heating; Distillation; Distillation column; Dry heat; Drying rate; Edible and biodegradable packaging; Edible barrier coatings; Effects of heat on foods; Electric arc discharges; Electromagnetic waves; Emulsification; Emulsifying agents; Encapsulation; Energy consumption;?-radiation; Environmental considerations; Enzymes and microorganisms; Evaporation; Expression; Extraction; Extruded confectionery; Extruder-operating conditions; Extrusion cooking; F value; Fermentation; Fermented foods; Filling liquid and solid foods; Filtration; Fluid flow; Food storage; Forced circulation evaporators; Form-fill-seal equipment; Forming; Freeze concentration; Freezing; Frozen storage; Fruit juices; Frying; Functional foods; Gas blending; Genetic modification; Glass transitions; Grading; Heat and mass transfer; Heat balance Genre: Technology & Engineering, Food Science, General, Technology & Engineering, Machinery, Food & Beverage Technology, Steam Engines, Food And Beverage Technology, Mechanical Engineering Target Audience: Tertiary education