Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities.
The third edition has been substantially rewritten, updated and extended to include the many developments in food technology that have taken place since the second edition was published in 2000. Nearly all unit operations have undergone significant developments, and these are reflected in the large amount of additional material in each chapter. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, genetic modification of foods, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Developments in technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.
The third edition consolidates the position of Food processing technology as the best single-volume introduction to food manufacturing technologies. It is an essential text for undergraduate and postgraduate students in food technology, food science, food marketing and distribution, agriculture, nutrition, and hospitality management/catering. It is also an ideal reference for all professionals in the food industry.
Key Features
- introduces a range of processing techniques that are used in food manufacturing.
- explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods.
- describes post-processing operations, including packaging and distribution logistics.
- this updated and extended third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies avaliable.
Contents
- Introduction
- Part one describes some important basic concepts.
- Part two describes unit operations that take place at ambient temperature or involve minimum heating of foods.
- Part three includes operations that heat foods to preserve them or to alter their eating quality.
- Part four describes operations that remove heat from foods to extend their shelf life with minimal changes in nutritional quality or sensory characteristics.
- Part five describes post-processing operations, including packaging and distribution logistics.
- Appendix A.5: Examples of functional components of foods
- Appendix B.1: Sources and symptoms of pathogenic bacteria
- Appendix B.2: Characteristics of viral foodborne infections
- Appendix B.3: Enzymes from GM micro-organisms used in food processing
- Appendix B.4: Examples of food fermentations
- Appendix C.1: Units and conversions
- Appendix D.1: Glossary
- Appendix D.2: List of acronyms
- Appendix D.3: Symbols
About the Authors
- DR. Peter Fellows is a senior consultant in food processing, working mostly in Africa and Asia. Over the last 30 years, he has worked extensively as a food technologist in over twenty countries, supporting institutions that promote small-scale agro-industrial development programmes. He is a Visiting Fellow at Oxford Brookes University in the UK, and has held the UNESCO Chair in Post-Harvest Technology at Makerere University, Uganda. In addition to Food processing technology, he has written 22 books and numerous articles on different aspects of food processing.
Book Details
- Paperback: 928 pages
- Publisher: Woodhead Publishing; Third Edition (June, 2009)
- Language: English
- ISBN-10: 1845692160
- ISBN-13: 978-1845692162
- Product Dimensions: 2.2 x 6.6 x 9.4 inches
- List price: $85.00