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Concepts of Small-Scale Food Processing

Concepts of Small-Scale Food Processing

Hardcover

Technology & Engineering

Currently unavailable to order

ISBN10: 1788018400
ISBN13: 9781788018401
Publisher: Royal Society of Chemistry
Published: Feb 8 2021
Pages: 432
Weight: 1.85
Height: 1.20 Width: 6.20 Depth: 9.30
Language: English

Providing detailed information on key areas of post-harvest technologies, this book is written with small-scale processors and entrepreneurs in food processing, who have no formal training in Food Science or Food Engineering, in mind. Uniquely, it will review the hands-on aspects of food processing from a largely non-academic viewpoint. It is written in non-technical language and covers everything from the basic science of why food is processed to a description of the main methods used. Coverage includes all current technologies that are used at the small-scale such as why food is processed, the historical development of food processing, background skills, heating and cooling in food processing, thermal processing basics and specialised calculations, drying food materials, statistical manufacturing control and sugar solution calculations in beverage making

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