Smith: Food Processing: Principles and Applications

Food Processing: Principles and Applications by J. Scott Smith and Y. H. Hui examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products.

Ideal as an undergraduate text, Food Processing stands apart in three ways:

• The expertise of the contributing authors is unparalleled among food processing texts today.
• The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read.
• It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing.

As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.

Contents

• Chapter 1. Principles of food processing 
• Chapter 2. Food dehydration 
• Chapter 3. Fermented Product Manufacturing 
• Chapter 4. Fundamentals and Industrial Applications of Microwave and Radio Frequency in Food Processing 
• Chapter 5. Food Packaging 
• Chapter 6. Food Regulations in the United States 
• Chapter 7. Food Plant Sanitation and Quality Assurance 
• Chapter 8. Bakery - muffins 
• Chapter 9. Bakery - yeast-leavened breads 
• Chapter 10. Beverages, nonalcoholic - carbonated beverages 
• Chapter 11. Cereal - ready-to-eat breakfast cereals 
• Chapter 12. Dairy - cheese 
• Chapter 13. Dairy - ice cream
• Chapter 14. Dairy - yogurt 
• Chapter 15. Dairy - milk powders
• Chapter 16. Fats - mayonnaise
• Chapter 17. Fats - vegetable shortening 
• Chapter 18. Fats - edible fat and oil processing
• Chapter 19. Fruits - orange juice processing 
• Chapter 20. Vegetables - tomato processing 
• Chapter 21. Grain - paste products: pasta and Asian noodles 
• Chapter 22. Meat - hot dogs and bologna
• Chapter 23. Meat - fermented meats
• Chapter 24. Poultry - canned turkey ham 
• Chapter 25. Poultry - poultry nuggets 
• Chapter 26. Poultry - poultry pate
• Chapter 27. Seafood - frozen aquatic food products 
• Chapter 28. Seafood processing - basic sanitation practices 
• Chapter 29. Vegetables: tomato processing 
• Index

About the Author

• J. Scott Smith is Associate Professor in the Department of Animal Sciences and Industry at Kansas State University. He teaches Food Toxicology, Advanced Food Chemistry, Food Chemistry and Food Analysis. 
• Y.H. Hui, Ph.D., West Sacramento, CA, is a consultant to the food industry and has served as the author, editor, or editor in chief of numerous books in food science, technology, engineering, and law.

Book Details

• Hardcover: 524 pages
• Publisher: Wiley-Blackwell; 1 edition (August 12, 2013)
• Language: English
• ISBN-10: 0813819423
• ISBN-13: 978-0813819426
• Product Dimensions: 1.5 x 7.1 x 10.1 inches
• List Price: $229.95

Tags: Food Processing