The very first edition of Food Processing Innovation was quickly embraced as the standard text by many food science and innovation courses. While keeping with the practice of covering the wide range of food processing strategies, this brand-new edition has been significantly broadened to take account of the advances in innovation that have taken place considering that the publication of the first edition. The Second Edition includes new chapters on computer control of processing, unique ‘minimal’ technologies, and Ohmic heating, and a prolonged chapter on modified environment product packaging. It is an extensive – yet basic – text that offers a summary of most system operations, while at the same time supplying information of the processing devices, operating conditions and the effects of processing on the biochemistry of foods. The book is divided into 5 parts, in which system operations are grouped according to the nature of the heat transfer that happens. Each chapter describes the solution needed for calculation of processing criteria, sample issues, and the effects on sensory characteristics and dietary properties of picked foods. By integrating food processing theory and estimations with descriptions of industrial practice and results of clinical research studies, Food Processing Innovation: Principles and Practice, Second Edition helps readers make attractive commercial products and extend the shelf-life of foods.
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