Food Processing


ISBN: 9781920824556

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Processed foods form a large proportion of our diet and traditional techniques such as smoking, drying, roasting and fermenting...



Food Processing

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Product Description

Processed foods form a large proportion of our diet and traditional techniques such as smoking, drying, roasting and fermenting are still employed alongside processes made available by modern technology. This book discusses why
food is processed and examines typical sequences in the manufacture of processed foods. Techniques examined include sterilisation, pasteurisation, fermentation, drying, concentration, chilling, freezing, vacuum sealing, osmoappertisation, osmodehydration and irradiation.

Additional Information:

Series Name Food Technology Series Format Paperback
Series Number 4 Publisher Knowledge Books and Software
Weight (grams) 200.0000

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