Handbook of Food Processing, Two Volume Set |
|
| Editor:
| Varzakas, Theodoros
Tzia, Constantina |
| Series title: | Contemporary Food Engineering Ser. |
| ISBN: | 978-1-4665-8230-9 |
| Publication Date: | Apr 2016 |
| Publisher: | CRC Press LLC
|
| Book Format: | Multiple-item retail product |
| List Price: | USD $425.00USD $359.95USD $540.00 |
Book Description:
|
Authored by world experts, the Handbook of Food Processing and Engineering discusses the basic principles and applications of major commercial food processing technologies. The book's second volume, discusses various food preservation processes including blanching, pasteurization, chilling, freezing, aseptic packaging, and nonthermal food processing. The book describes common food engineering unit operations as well as preservation processes required to convert raw materials into...
More Description
Authored by world experts, the Handbook of Food Processing and Engineering discusses the basic principles and applications of major commercial food processing technologies. The book's second volume, discusses various food preservation processes including blanching, pasteurization, chilling, freezing, aseptic packaging, and nonthermal food processing. The book describes common food engineering unit operations as well as preservation processes required to convert raw materials into final products. Also covered are topics surrounding food safety and quality.