This book presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations and food preservation processes, such as blanching, pasteurization, chilling, and freezing to aseptic packaging, non-thermal food processing, and the use of biosensors.
Contact: CRC Press, Tel: +44-0-1235-400524; Fax: +44-0-1235-400525; E-mail: [email protected]
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