Food Processing: Principles and Applications (Hardcover) (ISBN-13: 9781587160080)

This book covers the physical, chemical, and microbiological basis of the different methods of food preservation with special reference to the application of three of the most widely used commercial processes: thermal processing, freezing, and dehydration. An overview of current technological advances in other methods of preservation completes the book. Emphasizing applications, problem solving, and modeling, the book contains lab experiments, practice problems, and problem sets that correspond with the topics presented. By covering both basic and applied aspects of food processing, it serves as a valuable textbook in food science programs worldwide.

Author: Hosahalli S. Ramaswamy,Michele Marcotte
ISBN-10: 1587160080
ISBN-13: 9781587160080
Publisher: CRC Press
Language: English
Published: 08/01/2005
Pages: 438
Format: Hardcover
Weight: 1.65lbs
Size: 9.54h x 6.46w x 1.12d