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Get PDF of Food Processing Technology Principles and Practice 5th Edition PJ Fellows

The document provides information on obtaining the PDF of 'Food Processing Technology: Principles and Practice, 5th Edition' by P.J. Fellows, which is available for instant download. It highlights the book's comprehensive coverage of food processing techniques, including emerging trends and detailed descriptions of various operations. The document also mentions additional educational resources such as study guides and test banks related to the book.
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0% found this document useful (0 votes)
8 views314 pages

Get PDF of Food Processing Technology Principles and Practice 5th Edition PJ Fellows

The document provides information on obtaining the PDF of 'Food Processing Technology: Principles and Practice, 5th Edition' by P.J. Fellows, which is available for instant download. It highlights the book's comprehensive coverage of food processing techniques, including emerging trends and detailed descriptions of various operations. The document also mentions additional educational resources such as study guides and test banks related to the book.
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
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https://digitalacademics.shop/product/Food-Processing-Technology:-Principles-and-Practice-5th-
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Description

Food Processing Technology: Principles and Practice 5th Edition P.J. Fellows- Ebook
Instant Download/Delivery ISBN(s): 9780323857376,032385737X,9780323984317, 0323984312
\n Product details: \n \n ISBN 10: 0323984312 \n ISBN 13: 9780323984317 \n Author:
P.J. Fellows \n \n Food Processing Technology: Principles and Practice, Fifth Edition
includes emerging trends and developments in food processing. The book has been
fully updated to provide comprehensive, up-to-date technical information. For each
food processing unit operation, theory and principles are first described, followed
by equipment used commercially and its operating conditions, the effects of the
operation on micro-organisms, and the nutritional and sensory qualities of the foods
concerned. Part I describes basic concepts; Part II describes operations that take
place at ambient temperature; Part III describes processing using heat; Part IV
describes processing by removing heat; and Part V describes post-processing
operations. \n \n Table contents: \n Chapter 1. Properties of foods and principles of
processing \n Chapter 2. Raw material preparation \n Chapter 3. Extraction and
separation of food components \n Chapter 4. Size reduction \n Chapter 5. Mixing,
forming, coating and encapsulation \n Chapter 6. Food biotechnology \n Chapter 7.
Minimal processing methods \n Chapter 8. Blanching \n Chapter 9. Industrial cooking
\n Chapter 10. Pasteurisation \n Chapter 11. Heat sterilisation \n Chapter 12.
Evaporation and distillation \n Chapter 13. Dehydration \n Chapter 14. Smoking \n
Chapter 15. Baking and roasting \n Chapter 16. Extrusion cooking \n Chapter 17.
Frying \n Chapter 18. Dielectric, ohmic and infrared heating \n Chapter 19. Heat
removal by refrigeration \n Chapter 20. Cooling and chilling \n Chapter 21. Freezing
\n Chapter 22. Freeze drying and freeze concentration \n Chapter 23. Packaging \n
Chapter 24. Filling and sealing of containers \n Chapter 25. Materials handling,
storage and distribution \n People also search: \n moj food processing & technology
\n b voc food processing technology \n food processing technology and management \n
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