Walker, Zachary, <br/><br/>
Food processing technology :   principles and practice /  
Zachary Walker. 
 - viii, 211 pages :  illustrations ;  25 cm. 
 - Textbook series .
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Overview of food processing -- Processing at ambient temperatures -- Thermal processing methods -- Heat removal techniques in processing -- Post-processing steps in food industry. 
<br/><br/> "The series of techniques and operations employed to convert raw ingredients into food suitable for consumption is called food processing. This encompasses intricate industrial processes used to produce convenience foods. Food processing is categorized into primary, secondary, and tertiary stages. Primary processing involves converting agricultural products into consumable goods. Secondary processing produces ready-to-use foods, such as baked bread. Tertiary food processing refers to the commercial production of processed foods. Common food processing techniques include fermentation, liquefaction, pasteurization, and food irradiation, among others. The topics included in this book on food processing are of utmost significance and bound to provide incredible insights to readers. It includes topics that deal with the basic to the most complex concepts and approaches of this area. It will serve as a valuable source of reference for graduate and postgraduate students"-- Back cover. 
<br/><br/><label>ISBN: </label>9798888363577 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food industry and trade.<br/>Food industry and trade--Technological innovations.<br/>Food processing plants.<br/>Processed foods.
<br/><br/><label>LC Class. No.: </label>TP370.5  / .W355 2024 
<br/><br/><label>Dewey Class. No.: </label>664  / W151f