High-Temperature Processing of Food Products (eBook, ePUB)

Unit Operations and Processing Equipment in the Food Industry
Redaktion: Jafari, Seid Mahdi

• Format: ePub

Produktbeschreibung

High-Temperature Processing of Food Products, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for high-temperature processing of different food products including frying, baking, roasting, and cooking. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage.

Divided into four sections, "Cooking Operations," "Baking and Roasting Operations," "Thawing Operations," and "Frying Operations," all the chapters emphasize the fundamentals of experimental, theoretical, and/or computational applications of food engineering principles and the relevant processing equipment to high-temperature unit operations. Written by experts in the field of food engineering, in a simple and dynamic manner, this book targets industrial engineers working in the field of food processing and in food factories to make them more familiar with food processing operations and equipment.

• Explores the operations and equipment necessary for high-temperature processing of different food products
• Covers various alternatives for high-temperature processing operations, including frying, baking, roasting and cooking
• Emphasizes ways to improve the quality and safety of food products with high-temperature processing

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 346
• Erscheinungstermin: 16. November 2022
• Englisch
• ISBN-13: 9780128197073
• Artikelnr.: 66424931

Inhaltsangabe

1. An overview of high-temperature food processes

Section 1 Cooking operations
2. Fundamentals of cooking processes
3. Cooking equipment

Section 2 Baking and roasting operations
4. Fundamentals of baking processes
5. Fundamentals of roasting processes
6. Baking and roasting ovens

Section 3 Thawing operations
7. Fundamentals of thawing processes
8. Thawing equipment

Section 4 Frying operations
9. Fundamentals of frying processes
10. Different types of fryers