02240nam a2200301 i 4500 CSPC 20251013094143.0 251010s2022 nyua b 001 0 eng d 9781641166539 eng CSPC CSPC rda TP370 .F66 2022 23 664 Su645f Summers, Travis, author. Food processing technology / Travis Summers. Forest Hills, New York : Callisto Reference, 2022. vii, 240 pages : color illustrations ; 27 cm. rdacontent text rdamedia unmediated rdacarrier volume Includes bibliographical references and index. Introduction to food processing -- Unit operations and processes -- Techniques of food preservation -- Chemical preservation in food processing -- Membrane technology in food processing. "Food processing is a value addition process which transforms any raw product of dairy, agriculture, animal husbandry, meat, fishing or poultry. The finished product has commercial value and is suitable for human or animal consumption. Food processing can be classified into primary, secondary and tertiary food processing. Primary processes turn agricultural products into consumables. Secondary processes refer to cooking techniques, and tertiary methods are concerned with the industrial processes which are involved in the production of processed food. Food processing also focuses on preservation processes which help in preventing oxidization of fats which in turn makes the food rancid. This book attempts to understand the multiple branches that fall under the discipline of food processing and how such concepts have practical applications. It is a compilation of chapters that discuss the most vital concepts in the field of food processing. The book is appropriate for those seeking detailed information in this area." -- Back cover Food industry and trade. Food industry and trade Appropriate technology. Food. ddc 0 BK 664 Su645f CIR 2022 23 0 0 ddc 0 0 CSPC CSPC CIR 2025-10-10 0 CIR 664 Su645f 2022 030429 2025-10-10 13:33:55 1-1 2025-10-10 BK 30685 30685