Food processing technology : principles and practice /
Walker, Zachary
Food processing technology : principles and practice / edited by Zachary Walker - Larsen & Keller Education ; 2024. - 220 pages : illustration ; 7 x 0.56 x 10 inches
Includes bibliographical references and appendices
Food processing is the set of techniques and operations, which are used in the transformation of raw ingredients into food that are suitable for consumption. It includes complex industrial methods for making convenience foods. Food processing is classified into primary, secondary and tertiary food processing. Primary food processing converts agricultural products into a product, which can be consumed. Secondary food processing produces food which are ready to use, for example, baked bread. Commercial production of processed food is known as tertiary food processing. Common techniques of food processing include fermentation, liquefaction, pasteurization, food irradiation, etc. This book outlines the processes and applications of food processing in detail. The topics included herein on food processing are of utmost significance and bound to provide incredible insights to readers. Those in search of information to further their knowledge will be greatly assisted by this book.
978-1641724876
Food industry and trade.
Hospitality Management (2024), Bachelor of Science in--Food processing technology : principles and practice
(CHM-HM) TP 370.5 / .2024 W355
Food processing technology : principles and practice / edited by Zachary Walker - Larsen & Keller Education ; 2024. - 220 pages : illustration ; 7 x 0.56 x 10 inches
Includes bibliographical references and appendices
Food processing is the set of techniques and operations, which are used in the transformation of raw ingredients into food that are suitable for consumption. It includes complex industrial methods for making convenience foods. Food processing is classified into primary, secondary and tertiary food processing. Primary food processing converts agricultural products into a product, which can be consumed. Secondary food processing produces food which are ready to use, for example, baked bread. Commercial production of processed food is known as tertiary food processing. Common techniques of food processing include fermentation, liquefaction, pasteurization, food irradiation, etc. This book outlines the processes and applications of food processing in detail. The topics included herein on food processing are of utmost significance and bound to provide incredible insights to readers. Those in search of information to further their knowledge will be greatly assisted by this book.
978-1641724876
Food industry and trade.
Hospitality Management (2024), Bachelor of Science in--Food processing technology : principles and practice
(CHM-HM) TP 370.5 / .2024 W355