Processing Foods: Quality Optimization and Process Assessment

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Title: Processing Foods: Quality Optimization and Process Assessment (Food Engineering and Manufacturing)
Editors: Fernanda Oliveira & Jorge Oliveira
Publisher: CRC Press
Year: 1999
Edition: first
ISBN: 0-8493-7905-9
Size & format: 9MG, pdf (rar)

Description:
Processing Foods: Quality Optimization and Process Assessment providesa large body of updated information - helping researchers andindustrialists make use of new concepts, technologies and approachesthat are at the heart of modern food research. It will be a useful toolin the interweaving of scientific and technological information thatthe multidisciplinarity of food processing and preservationrequires.The book concerns conventional and emerging technologies -reviewing relevant chemical, physical and microbiological changes infood - occurring during processing. It discusses methods to monitor andassess such changes with a view to product optimization. Chaptersinclude reviews of different subjects and specific studies that clarifythe issues and their potential applications. The topics are dividedinto five sections: thermal processing, freezing, drying, high pressureprocessing and minimal and combined processes.

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