Publisher's Synopsis
This survey of the theory and methods of food processing technology does not assume a background in advanced mathematics. It shows how a knowledge of the properties of food is used both to design processing equipment and control processing conditions on an industrial scale, and to achieve the desired aims of altering the eating quality or extending the shelf life with minimal changes to sensory and nutritional qualities.;Each chapter discusses a specific food processing technique, the theory behind it, and the formulae needed to calculate processing parameters (along with solutions). It also provides sources of more detailed information, details about the equipment used to implement theoretical concepts, and information about new technical developments concerning improving product quality and saving energy and labour. An appendix contains detailed values of frequently needed thermal and physical properties.
