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Food processing technology: Principles and practice (Second edition)
P J Fellows
Woodhead
June 2000
Paperback 608 pages ISBN 1855735334
£35.00
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The first edition of Food processing and technology was quickly adopted as the standard text by many food
science and technology courses around the world. 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.
Fellows has substantially extended this second edition to include the developments in food technology that have
taken place since the publication of the first edition. 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.
The book is split into five parts in which unit operations are grouped according to the nature of the heat transfer that
takes place. Each chapter describes the theoretical and practical aspects of the unit operation including the formulae
required for calculation of processing perameters, sample problems and the effects on sensory characteristics and
nutritional properties of selected foods. This comprehensive book also provides an ideal reference for professionals
in the food industry.
Contents
Part One: Basic Principles
Part Two - Ambient-temperature processing
Part Three - Processing by application of heat
A. - Heat processing using steam or water
B. - Heat processing using hot air
C. - Heat processing using hot oils
D. - Heat processing by direct and radiated energy
Part Four - Processing by removal of heat
Part Five - Post-processing operations
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