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Food Processing Technology Principles and Practice.

This text was first published in 1988 and has now been issued in paperback form. All the details are the same and for those who did not see an earlier review of this book, the chapter titles run: Basic principles; Raw material preparation; Size reduction; Mixing and forming; Mechanical separations; Membrane concentration; Fermentation and enzyme technology; Irradiation; Blanching; Pasteurisation; Heat sterilisation; Evaporation; Extrusion; Dehydration; Baking and roasting; Frying; Microwave and infrared radiation; Chilling and controlled atmosphere storage; Freezing; Freeze drying and freeze concentration; Coating or enrobing; Packaging; Filling and sealing of containers; Materials handling and process control; and Processing examples.

The text also includes some useful appendices covering vitamins in foods, EEC permitted food additives, units and dimensions, temperatures of saturated steam, sizes of some common UK round cans, and latent heat of vaporization of water.

Immediately, one can see from the above this book gives a full run-down on how one carries out processing. Each chapter carries references and provides the mathematical discussion as to why the treatment is used for processing. There are numerous tables, drawings and illustrations concerning the equipment in use.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Sep 1, 1992
Words:185
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