000			02295nam a2200325 i 4500
003			CSPC
005			20260209092558.0
008			260203s2024 nyua b 001 0 eng d
020			_a9798888363577
040			_aCSPC _beng _cCSPC _erda
050	0	4	_aTP370.5 _b.W355 2024
082	0	4	_223 _a664 _bW151f
100	1		_aWalker, Zachary, _eauthor.
245	1	0	_aFood processing technology : _bprinciples and practice / _cZachary Walker.
264		1	_aNew York, NY : _bLarsen & Keller, _c2024.
300			_aviii, 211 pages : _billustrations ; _c25 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
490	0		_aTextbook series
504			_aIncludes bibliographical references and index.
505	0		_aOverview of food processing -- Processing at ambient temperatures -- Thermal processing methods -- Heat removal techniques in processing -- Post-processing steps in food industry.
520			_a"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.
650		0	_aFood industry and trade.
650		0	_aFood industry and trade _xTechnological innovations.
650		0	_aFood processing plants.
650		0	_aProcessed foods.
942			_2ddc _n0 _cBK _e23 _h664 _iW151f _kCIR _m2024
999			_c31674 _d31674