Food Processing Technology
Principles and Practice
- 2nd Edition - June 15, 2000
- Latest edition
- Author: P.J. Fellows
- Language: English
The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. The publication of a completely revised and… Read more
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The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. The publication of a completely revised and updated new edition has confirmed the position of this textbook as the best single-volume introduction to food manufacturing technologies available. New chapters include computer control of processing, novel ‘minimal’ technologies including processing using high pressures or pulsed electric fields, Ohmic heating and an extended chapter on modified atmosphere packaging. There are also new sample problems and illustrations.
Part 1 Basic principles: Process control. Part 2 Ambient-temperature processing: Raw material preparation; Size reduction; Mixing and forming; Separation and concentration of food components; Fermentation and enzyme technology; Irradiation; Processing using electric fields, high hydrostatic pressure, light or ultrasound. Part 3 Processing by application of heat; A: heat processing using steam or water; B: heat processing using hot air; C: heat processing using hot oils. Part 4 Processing by removal of heat: Chilling; Controlled or modified atmosphere storage and packaging; Freezing; Freeze-drying and freeze concentration.
- Edition: 2
- Latest edition
- Published: June 15, 2000
- Language: English
PF
P.J. Fellows
Dr Peter Fellows is a senior consultant in food processing, working mostly in Africa and Asia. Over the last 30 years, he has worked extensively as a food technologist in over twenty countries, supporting institutions that promote small-scale agro-industrial development programmes. He is a Visiting Fellow at Oxford Brookes University in the UK, and has held the UNESCO Chair in Post-Harvest Technology at Makerere University, Uganda. In addition to Food processing technology, he has written 22 books and numerous articles on different aspects of food processing.
Affiliations and expertise
Visiting Fellow, Oxford Brookes University, UK