Fellows, P.  1953- <br/><br/>
Food processing technology :  principles and practice / 
P.J. Fellows 
 - 3rd ed 
 - Boca Raton, Fla. :  Cambridge :  CRC Press ;  Woodhead Pub.,  c2009 
 - xv, 913 p. :  ill. ;  25 cm 
 - Woodhead Publishing in food science, technology and nutrition .
 - Woodhead Publishing in food science, technology, and nutrition .
<br/><br/>Includes bibliographical references and index 
<br/><br/>Part I -- Basic principles: Properties of food and processing -- Part II -- Ambient-temperature processing: Raw material preparation -- Size reduction -- Mixing and forming -- Separation and concentration of food components -- Food biotechnology -- Irradiation -- High-pressure processing -- Minimal processing methods under development -- Part III -- Processing by application of heat: Heat processing -- Part III. A -- Heat processing using steam or water: Blanching -- Pasteurisation -- Heat sterilisation -- Evaporation and distillation -- Extrusion -- Part III. B -- Heat processing using hot air: Dehydration -- Smoking -- Baking and roasting -- Part III. C -- Heat processing using hot oils: Frying -- Part III. D -- Heat processing by direct and radiated energy: Dielectric, ohmic and infrared heating -- Part IV -- Processing by removal of heat: Chilling and modified atmospheres -- Freezing -- Freeze drying and freeze concentration -- Part V -- Post-processing operations: Coating -- Packaging -- Filling and sealing of containers -- Materials handling and process control -- Part VI -- Appendices 
<br/><br/><label>ISBN: </label>9781845692162 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food industry and trade<br/>Food processing plants--Technological innovations
<br/><br/><label>LC Class. No.: </label>TP370  / .F45 2009