Fundamentals of Food Processing and Technology

Erscheinungsjahr 1997
ISBN: 978-1-84569-594-1
Verlag: Woodhead Publishing

Buch, Englisch, 128 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 430 g

This book was written to summarize some of the fundamentals to be considered in the food processing and technology area. It is an outgrowth of Dr. Goulds workshops on this subject. This text is an excellent starting point for students of food processing technology and individuals working in the processing arena. The challenge for today's food processor is to produce food that is needed, improve quality and efficiency, and develop new businesses that will add value to the preserved product.

Autoren/Hrsg.

Gould, WA

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Understanding our past; The significance of microorganisms; Some basic chemical differences in foods; Food plant location; Food plant equipment and machinery; Food packaging; Food preservation; Materials for food preservation; Management and labor; Technology; Some future considerations, Constraints and concerns.

Über Autor(innen)

Gould, WA
Wilbur A. Gould is Professor Emeritus of Food Science and Technology, Department of Horticulture, and former Director of the Food Industries Center and The Ohio State University, Executive Director of Mid-America Food Processor Association, as well as a consultant to the food industries.

Dr Wilbur Gould is Professor Emeritus of Food Science and Technology, Department of Horticulture, and former Director of the Food Industries Center and The Ohio State University, Executive Director of Mid-America Food Processor Association, as well as a consultant to the food industries.