000			02193cam a2200289Ia 4500
001			427804162
003			PTSN
008			090727s2009 enka b 001 0 eng
020			_a9781845692162 _qHardback
050		4	_aTP370 _b.F45 2009
100	1		_aFellows, P. _q(Peter), _d1953-
245	1	0	_aFood processing technology : _bprinciples and practice / _cP.J. Fellows
250			_a3rd ed
260			_aBoca Raton, Fla. : _bCRC Press ; _aCambridge : _bWoodhead Pub., _cc2009
300			_axv, 913 p. : _bill. ; _c25 cm
490	1		_aWoodhead Publishing in food science, technology and nutrition
504			_aIncludes bibliographical references and index
505	0		_aPart 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
650		0	_aFood industry and trade
650		0	_aFood processing plants _xTechnological innovations
830		0	_aWoodhead Publishing in food science, technology, and nutrition
907			_a.b10558822 _b06-12-21 _c23-02-21
998			_amgen _b01-01-00 _ca _d- _e- _feng _genk _h0
999			_c47215 _d47215