Food Science Text Series

Principles of Food Processing

Authors: Hartel, Richard W, Heldman, Dennis R.

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eBook $74.99
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valid through November 5, 2017
  • ISBN 978-1-4615-6093-7
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Hardcover $99.00
price for USA
valid through November 5, 2017
  • ISBN 978-0-8342-1269-5
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About this book

The approach to teaching the concepts of food processing to the undergrad­ uate food science major has evolved over the past 40 years. In most under­ graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha­ sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu­ ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva­ tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology.

Table of contents (10 chapters)

  • Introduction

    Heldman, Dennis R. (et al.)

    Pages 1-12

  • Thermal Processing Principles

    Heldman, Dennis R. (et al.)

    Pages 13-33

  • Pasteurization and Blanching

    Heldman, Dennis R. (et al.)

    Pages 34-54

  • Commercial Sterilization

    Heldman, Dennis R. (et al.)

    Pages 55-82

  • Refrigerated Storage

    Heldman, Dennis R. (et al.)

    Pages 83-112

Buy this book

eBook $74.99
price for USA (gross)
valid through November 5, 2017
  • ISBN 978-1-4615-6093-7
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $99.00
price for USA
valid through November 5, 2017
  • ISBN 978-0-8342-1269-5
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Principles of Food Processing
Authors
Series Title
Food Science Text Series
Copyright
1997
Publisher
Springer US
Copyright Holder
Aspen Publishers, Inc.
eBook ISBN
978-1-4615-6093-7
DOI
10.1007/978-1-4615-6093-7
Hardcover ISBN
978-0-8342-1269-5
Series ISSN
1572-0330
Edition Number
1
Number of Pages
XV, 288
Topics