Postharvest and Postmortem Processing of Raw Food Materials | Buch | 978-0-12-818572-8 | sack.de

Buch, Englisch, 406 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 660 g

Postharvest and Postmortem Processing of Raw Food Materials


Unit Operations and Processing Equipment in the Food Industry

Buch, Englisch, 406 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 660 g

ISBN: 978-0-12-818572-8
Verlag: William Andrew Publishing

Postharvest and Postmortem Processing of Raw Food Materials, a volume in the Unit Operations and Processing Equipment in the Food Industry series, presents the processing operations and handling of agricultural crops, animal products, and raw food materials after their harvesting/slaughtering and entrance into food production factories. Chapters in this new release cover an Introduction to postharvest and postmortem technology, Primary operations in postharvest processing, Disintegration of raw agricultural crops, Disintegration with little changes in form (Husking, Shelling, Pitting, Coring, Snipping and Destemming), Disintegration with considerable changes in form (Cutting/dicing, crashing and grinding, Slaughtering, Shredding, Sheeting), and much more.

Written by experts in the field of food engineering, and in a simple and dynamic way, this book targets all who are engaged in food processing operations worldwide, giving readers good knowledge on the basics of food engineering principles and applications.
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Fachgebiete

Weitere Infos & Material

1. Introduction to postharvest and postmortem technology

Section I. Primary operations in postharvest processing 2. Cleaning 3. Sorting 4. Grading 5. Peeling

Section II. Disintegration of raw agricultural crops 6. Disintegration with little changes in form (Husking, Shelling, Pitting, Coring, Snipping and Destemming) 7. Disintegration with considerable changes in form (Cutting/dicing, crashing and grinding, Slaughtering, Shredding, Sheeting)

Section III. Postmortem processing operations 8. Processing and preparation of red meat carcasses 9. Processing and preparation of slaughtered poultry 10. Processing and preparation of fish

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