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Handbook of Food Processing : Food Safety, Quality, and Manufacturing Processes (Hardcover)

Handbook of Food Processing : Food Safety, Quality, and Manufacturing Processes (Hardcover) - image 1 of 1

about this item

This book presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations and food preservation processes. such as blanching, pasteurization, chilling, freezing to aseptic packaging, non thermal food processing and the use of biosensors. The inclusion of case studies and problem calculations in each chapter differentiates this book from other books on food processing and engineering.

Number of Pages: 659
Genre: Technology
Sub-Genre: Food Science
Series Title: Contemporary Food Engineering
Format: Hardcover
Publisher: Taylor & Francis
Language: English
Street Date: October 23, 2015
TCIN: 50112626
UPC: 9781498721776
Item Number (DPCI): 248-00-7006

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