Fundamentals of Food Processing and Technology

Author： Gould   WA  

Publisher： Elsevier Science‎

Publication year： 2013

E-ISBN: 9781845696092

P-ISBN(Paperback): 9781845695941

P-ISBN(Hardback):  9781845695941

Subject： TS2 food industry

Language： ENG

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Description

This book was written to summarize some of the fundamentals to be considered in the food processing and technology area. It is an outgrowth of Dr. Goulds workshops on this subject. This text is an excellent starting point for students of food processing technology and individuals working in the processing arena. The challenge for today’s food processor is to produce food that is needed, improve quality and efficiency, and develop new businesses that will add value to the preserved product.

Chapter

Front Cover

pp.：  1 – 3

Fundamentals of Food Processing and Technology

pp.：  3 – 4

Copyright Page

pp.：  4 – 11

Preface

pp.：  7 – 9

Acknowledgement

pp.：  9 – 13

Table of Contents

pp.：  11 – 7

Chapter 1. INTRODUCTION

pp.：  13 – 21

Chapter 2. UNDERSTANDING OUR PAST

pp.：  21 – 33

Chapter 3. THE SIGNIFICANCE OF MICROORGANISMS

pp.：  33 – 47

Chapter 4. SOME BASIC CHEMICAL DIFFERENCES IN FOODS

pp.：  47 – 59

Chapter 5. FOOD PLANT LOCATION

pp.：  59 – 69

Chapter 6. FOOD PLANT EQUIPMENT AND MACHINERY

pp.：  69 – 75

Chapter 7. FOOD PACKAGING

pp.：  75 – 83

Chapter 8. FOOD PRESERVATION

pp.：  83 – 95

Chapter 9. MATERIALS FOR FOOD PRESERVATION

pp.：  95 – 105

Chapter 10. Management and Labor

pp.：  105 – 111

Chapter 11. TECHNOLOGY

pp.：  111 – 125

Chapter 12. SOME FUTURE CONSIDERATIONS, CONSTRAINTS & CONCERNS

pp.：  125 – 131

INDEX

pp.：  131 – 134

NOTES

pp.：  134 – 136

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