Description
About the book:
This is a complete and accessible introduction to the fast paced world of food processing and the applicable quality control techniques. It covers the multiple methods and technology that are utilized in converting raw materials into nutritious food items in safe, effective, and promising ways. Subjects range from the science of preservation to specific methods (canning, freezing, drying, fermentation) and additives and packaging that help ensure that food remains both safe and appetizing. The volume explores fundamental and applied aspects of food fermentation moving from specific fermentation processes to food fermentations, including their diagnosis and control. It also discusses the equipment used in food processing plants, explaining how these link to large-scale production. Beyond the technical side, the book delves into the significance of sustainability and ethics in food, dealing with topics such as the reduction of waste and the adoption of sustainable practices. This volume is an indispensable reference for anyone, academic or industrialist, with an interest in the science of food production, whether they be a student, teacher or professional.
Contents:
- The Food Processing Industry Personnel
- The Food Processing Plant
- Principles of Food Processing
- Food Safety and Sanitation
- A Food Manufacturing Practices
- Dietary Laws
- Basic Skills in Preparing Raw Materials
- ? Standard Measurements and Conversions
- Quality Control Parameters
- Production Report and Costing
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