000			02240nam a2200301 i 4500
003			CSPC
005			20251013094143.0
008			251010s2022 nyua b 001 0 eng d
020			_a9781641166539
040			_beng _cCSPC _aCSPC _erda
050		4	_aTP370 _b.F66 2022
082	0	4	_223 _a664 _bSu645f
100	1		_aSummers, Travis, _eauthor.
245	1	0	_aFood processing technology / _cTravis Summers.
264		1	_aForest Hills, New York : _bCallisto Reference, _c2022.
300			_avii, 240 pages : _bcolor illustrations ; _c27 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references and index.
505	0		_aIntroduction to food processing -- Unit operations and processes -- Techniques of food preservation -- Chemical preservation in food processing -- Membrane technology in food processing.
520			_a"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
650		0	_aFood industry and trade.
650		0	_aFood industry and trade _xAppropriate technology.
650		0	_aFood.
942			_2ddc _n0 _cBK _h664 _iSu645f _kCIR _m2022 _e23
999			_c30685 _d30685