Summers, Travis creator author. text bibliography nyu 2022 monographic eng

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vii, 240 pages : color illustrations ; 27 cm. "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 Introduction to food processing -- Unit operations and processes -- Techniques of food preservation -- Chemical preservation in food processing -- Membrane technology in food processing. Travis Summers. Includes bibliographical references and index. Food industry and trade Food industry and trade Appropriate technology Food TP370 .F66 2022 664 Su645f 9781641166539 CSPC 251010 20251013094143.0 eng