Food Processing Technology
-10%
portes grátis
Food Processing Technology
Principles and Practice
Fellows, P.J.
Elsevier Science Publishing Co Inc
06/2022
804
Dura
Inglês
9780323857376
15 a 20 dias
1000
Descrição não disponível.
PART I - BASIC PRINCIPLES 1. Properties of foods
PART II: AMBIENT-TEMPERATURE PROCESSING 2. Raw material preparation 3. Extraction and separation of food components 4. Size reduction 5. Mixing, forming and coating 6. Food biotechnology 7. Minimal processing
PART III: PROCESSING BY APPLICATION OF HEAT Processing using steam or water 8. Blanching 9. Industrial cooking 10. Pasteurisation 11. Heat sterilisation 12. Evaporation and distillation Processing using hot air or heated surfaces 13. Dehydration 14. Smoking 15. Baking and roasting 16. Extrusion cooking Processing using hot oils 17. Frying Electromagnetic processing using direct and radiated energy 18. Dielectric, ohmic and infrared heating
PART IV: PROCESSING BY REMOVAL OF HEAT 19. Heat removal by refrigeration 21. Chilling 22. Freezing 23. Freeze Drying and Freeze Concentration
PART V POST-PROCESSING OPERATIONS 24. Packaging 25. Filling and sealing of containers 26. Materials handling, storage and distribution
PART II: AMBIENT-TEMPERATURE PROCESSING 2. Raw material preparation 3. Extraction and separation of food components 4. Size reduction 5. Mixing, forming and coating 6. Food biotechnology 7. Minimal processing
PART III: PROCESSING BY APPLICATION OF HEAT Processing using steam or water 8. Blanching 9. Industrial cooking 10. Pasteurisation 11. Heat sterilisation 12. Evaporation and distillation Processing using hot air or heated surfaces 13. Dehydration 14. Smoking 15. Baking and roasting 16. Extrusion cooking Processing using hot oils 17. Frying Electromagnetic processing using direct and radiated energy 18. Dielectric, ohmic and infrared heating
PART IV: PROCESSING BY REMOVAL OF HEAT 19. Heat removal by refrigeration 21. Chilling 22. Freezing 23. Freeze Drying and Freeze Concentration
PART V POST-PROCESSING OPERATIONS 24. Packaging 25. Filling and sealing of containers 26. Materials handling, storage and distribution
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
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
PART I - BASIC PRINCIPLES 1. Properties of foods
PART II: AMBIENT-TEMPERATURE PROCESSING 2. Raw material preparation 3. Extraction and separation of food components 4. Size reduction 5. Mixing, forming and coating 6. Food biotechnology 7. Minimal processing
PART III: PROCESSING BY APPLICATION OF HEAT Processing using steam or water 8. Blanching 9. Industrial cooking 10. Pasteurisation 11. Heat sterilisation 12. Evaporation and distillation Processing using hot air or heated surfaces 13. Dehydration 14. Smoking 15. Baking and roasting 16. Extrusion cooking Processing using hot oils 17. Frying Electromagnetic processing using direct and radiated energy 18. Dielectric, ohmic and infrared heating
PART IV: PROCESSING BY REMOVAL OF HEAT 19. Heat removal by refrigeration 21. Chilling 22. Freezing 23. Freeze Drying and Freeze Concentration
PART V POST-PROCESSING OPERATIONS 24. Packaging 25. Filling and sealing of containers 26. Materials handling, storage and distribution
PART II: AMBIENT-TEMPERATURE PROCESSING 2. Raw material preparation 3. Extraction and separation of food components 4. Size reduction 5. Mixing, forming and coating 6. Food biotechnology 7. Minimal processing
PART III: PROCESSING BY APPLICATION OF HEAT Processing using steam or water 8. Blanching 9. Industrial cooking 10. Pasteurisation 11. Heat sterilisation 12. Evaporation and distillation Processing using hot air or heated surfaces 13. Dehydration 14. Smoking 15. Baking and roasting 16. Extrusion cooking Processing using hot oils 17. Frying Electromagnetic processing using direct and radiated energy 18. Dielectric, ohmic and infrared heating
PART IV: PROCESSING BY REMOVAL OF HEAT 19. Heat removal by refrigeration 21. Chilling 22. Freezing 23. Freeze Drying and Freeze Concentration
PART V POST-PROCESSING OPERATIONS 24. Packaging 25. Filling and sealing of containers 26. Materials handling, storage and distribution
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
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