Physico-Chemical Aspects of Food Processing

Physico-Chemical Aspects of Food Processing
Author :
Publisher : Springer Science & Business Media
Total Pages : 482
Release :
ISBN-10 : 9781461312277
ISBN-13 : 1461312272
Rating : 4/5 (77 Downloads)

Book Synopsis Physico-Chemical Aspects of Food Processing by : S.T. Beckett

Download or read book Physico-Chemical Aspects of Food Processing written by S.T. Beckett and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 482 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 Related Books

Physico-Chemical Aspects of Food Processing
Language: en
Pages: 482
Authors: S.T. Beckett
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

DOWNLOAD EBOOK

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
Physical-Chemical Properties of Foods
Language: en
Pages: 108
Authors: Aïchatou Musavu Ndob
Categories: Technology & Engineering
Type: BOOK - Published: 2015-09-18 - Publisher: Elsevier

DOWNLOAD EBOOK

The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these proper
Physicochemical Aspects of Food Engineering and Processing
Language: en
Pages: 374
Authors: Sakamon Devahastin
Categories: Technology & Engineering
Type: BOOK - Published: 2010-08-03 - Publisher: CRC Press

DOWNLOAD EBOOK

Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional c
Chemical Changes During Processing and Storage of Foods
Language: en
Pages: 721
Authors: Delia B. Rodriguez-Amaya
Categories: Technology & Engineering
Type: BOOK - Published: 2020-11-25 - Publisher: Academic Press

DOWNLOAD EBOOK

Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the m
Chemical Changes in Food during Processing
Language: en
Pages: 520
Authors: Thomas Richardson
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

DOWNLOAD EBOOK

This volume results from the Eighth Basic Symposium held by the Institute of Food Technologists in Anaheim, California on June 8-9, 1984. The theme of the sympo