Physico Chemical Aspects Of Food Processing

Author: S.T. Beckett
Editor: Springer
ISBN: 9781461285212
File Size: 72,58 MB
Format: PDF, Mobi
Read: 3090
Download

Food processing is now the biggest industry in the UK and in many other countries. It is also rapidly changing from what was essentially a craft industry, batch processing relatively small amounts of product, to a very highly automated one with continuously operating high speed production lines. In addition, consumers have developed a greater expectation for consistently high standard products and coupled this with demands for such things as a more natural flavour, lower fat etc. The need for an increased knowledge of the scientific principles behind food processing has never been greater. Within the industry itself, increased automation, company diversification and amalgamations etc. have meant that those working in it have often to change their field of operation. Whereas twenty years ago, someone starting work in one branch of the food industry could expect, if he or she so desired, to work there all their working lives, this is now seldom the case. This means that a basic knowledge of the principles behind food processing is necessary both for the student at university or college, and for those already in the industry. It is hoped, therefore, that this book will appeal to both, and prove to be a useful reference over a wide range of food processing.
Physico-Chemical Aspects of Food Processing
Language: en
Pages: 466
Authors: S.T. Beckett
Categories: Technology & Engineering
Type: BOOK - Published: 2011-09-17 - Publisher: Springer

Food processing is now the biggest industry in the UK and in many other countries. It is also rapidly changing from what was essentially a craft industry, batch processing relatively small amounts of product, to a very highly automated one with continuously operating high speed production lines. In addition, consumers
Physico-Chemical Aspects of Food Processing
Language: en
Pages: 466
Authors: S.T. Beckett
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

Food processing is now the biggest industry in the UK and in many other countries. It is also rapidly changing from what was essentially a craft industry, batch processing relatively small amounts of product, to a very highly automated one with continuously operating high speed production lines. In addition, consumers
Physicochemical Aspects of Food Engineering and Processing
Language: en
Pages: 382
Authors: Sakamon Devahastin
Categories: Technology & Engineering
Type: BOOK - Published: 2019-08-30 - Publisher: CRC Press

Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes the effects of various processing technologies on quality changes of different major foods
Physico-chemical Aspects of Textile Coloration
Language: en
Pages: 648
Authors: Stephen M. Burkinshaw, Andrew Filarowski
Categories: Science
Type: BOOK - Published: 2016-02-08 - Publisher: John Wiley & Sons

The production of textile materials comprises a very large and complex global industry that utilises a diverse range of fibre types and creates a variety of textile products. As the great majority of such products are coloured, predominantly using aqueous dyeing processes, the coloration of textiles is a large-scale global
Engineering Aspects of Milk and Dairy Products
Language: en
Pages: 275
Authors: Jane Selia dos Reis Coimbra, Jose A. Teixeira
Categories: Technology & Engineering
Type: BOOK - Published: 2016-04-19 - Publisher: CRC Press

Expert Insight into the Engineering Aspects of Dairy Products ManufacturingConsumer demand is constantly on the rise for better and more nutritious dairy products, from traditional milk to new, high-value added products like meal-replacement drinks. This changing market preference reinforces the importance of milk as a raw material in the food