Food Processing Technology Principles And Practice 4th Edition Pdf Download

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations.

Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability).

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In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses.

Dr Peter Fellows is a senior consultant in food processing, working mostly in Africa and Asia. Over the last 30 years, he has worked extensively as a food technologist in over twenty countries, supporting institutions that promote small-scale agro-industrial development programmes. He is a Visiting Fellow at Oxford Brookes University in the UK, and has held the UNESCO Chair in Post-Harvest Technology at Makerere University, Uganda. In addition to Food processing technology, he has written 22 books and numerous articles on different aspects of food processing.

As societies developed, specialisation took place and trades evolved (e.g. millers, cheese-makers, bakers, brewers and distillers). Small variations in raw materials or processing methods gave rise to thousands of distinctive local varieties of cheeses, beers, wines and breads. These were the forerunners of present day food industries, and some foods have been in continuous production for nearly 800 years. During this period, mechanical processing equipment using water, wind and animal power was developed to reduce the time and labour involved in processing; for example, the Domesday Book (1086) in England lists nearly 6000 water-powered flour mills, one for every 400 inhabitants.

Each of these aims exists to a greater or lesser extent in all food processing, but a given product may emphasise some more than others. For example, the aim of freezing is to preserve organoleptic and nutritional qualities as close as possible to the fresh product, but with a shelf-life of several months instead of a few days or weeks. In contrast, sugar confectionery and snackfoods are intended to provide variety in the diet, and a large number of shapes, flavours, colours and textures are produced from basic raw materials. All food processing involves a combination of procedures to achieve the intended changes to the raw materials. Each of these unit operations has a specific, identifiable and predictable effect on a food and the combination and sequence of operations determine the nature of the final product.

This book aims to introduce students of food science and technology or biotechnology to the wide range of processing techniques that are used in food processing. It shows how knowledge of the properties of foods is used to design processing equipment and to control processing conditions on an industrial scale, to achieve the aims of making attractive, saleable, safe and nutritious products and extending the shelf-life of foods. It is a comprehensive, yet basic text, offering an overview of most unit operations (Fig. I.1). It provides details of the processing equipment, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities. It collates and synthesises information from a wide range of sources, combining food processing theory and calculations, and results of scientific studies, with descriptions of commercial practice. Where appropriate, references are given to related topics of food microbiology, nutrition, fundamentals of food engineering, mathematical modelling of food processing operations, biochemical and physical properties of foods, food analyses, and business operations, including quality assurance, marketing and production management.

In each chapter, the theoretical basis of the unit operation is first described. Formulae required for calculation of processing parameters and sample problems are given where appropriate, and sources of more detailed information are indicated. Details of the equipment used for commercial food production, and developments in technology that relate to cost savings, environmental improvement or improvement in product quality are described. Finally the effects of each unit operation on sensory characteristics and nutritional properties of selected foods, and the effects on micro-organisms are described. The book describes each topic in a way that is accessible without an advanced mathematical background, while providing references to more detailed or more advanced texts. The book is therefore suitable for students studying nutrition, hospitality management/ catering or agriculture, as an additional perspective on their subject areas.

Knowledge of the biochemical composition of foods is important to understand their physical, sensory and nutritional properties, as well as the changes that take place during processing. This chapter describes the important macromolecules in foods and their derivatives, the importance of water in foods, and micro-components including minerals, vitamins, pigments, antioxidants and preservative chemicals. There follows a description of the physical properties of foods, including surface activity, water activity, acids/bases and redox potential, and the principles of heat transfer, moisture management and fluid flow. The chapter summarises important groups of micro-organisms and their effects on food quality and safety, and concludes with a description of how processing controls biochemical and physical changes and microorganisms to produce the required sensory and nutritional qualities, safety and shelf- life of foods.

Knowledge of the structure and composition of foods, their chemical, sensory and nutritional properties, as well as the types of micro-organisms that are likely to be present in foods, is a necessary prerequisite to understanding how unit operations are used to preserve foods or alter their eating qualities. In this part, the properties of foods are first described, followed by a description of changes to foods that determine their shelf-life and safety, and then an outline of the mechanisms that are used to process and preserve foods. Finally, a summary is given of the effects of processing on the properties of foods and how these are controlled. These aspects are expanded in subsequent chapters that describe individual unit operations.

"Interesting, logical and concise. A good introduction for students of nutrition, food science and technology, catering or agriculture." - Food Manufacture

Amazon.comBarnes&Noble.comBooks-A-MillionIndieBoundFind in a libraryAll sellers _OC_InitNavbar({"child_node":[{"title":"My library","url":" =114584440181414684107\u0026source=gbs_lp_bookshelf_list","id":"my_library","collapsed":true},{"title":"My History","url":"","id":"my_history","collapsed":true}],"highlighted_node_id":""});Food Processing Technology: Principles and PracticeP.J. FellowsElsevier Science, Jun 21, 2022 - Technology & Engineering - 804 pagesFood Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations. 2351a5e196