Food Processing Technology: Principles and Practice 2/e

Citation

(2003), "Food Processing Technology: Principles and Practice 2/e", Industrial Robot, Vol. 30 No. 5. https://doi.org/10.1108/ir.2003.04930eae.002

Food Processing Technology: Principles and Practice 2/e

Food Processing Technology: Principles and Practice 2/e

P.J. FellowsWoodhead Publishing Ltd2000575 pp.ISBN 1-85573-533-4£35.00

Keywords: Food, Technology, Manufacturing

This second edition is a well written and comprehensive review of food manufacturing technologies. It addresses the main technological aspects of raw material preparation, packaging, storage and distribution.

After an introduction, which discusses the current condition of the food industry, the book comprises 26 chapters divided into five main parts. Part I, Basic Principles, introduces the Properties of Food and Processing Theory, and Process Control. These two chapters address subjects including the effects of processing on sensory characteristics of foods; the effects of processing on nutritional properties of foods; automatic control; and computer-based systems.

Part II discusses Ambient-Temperature Processing and comprises seven chapters covering Raw Material Preparation; Size Reduction; Mixing and Forming; Separation and Concentration of Food Components; Fermentation and Enzyme Technology; Irradiation; and Processing using Electric Fields, High Hydrostatic Pressure, Light or Ultrasound.

Part III, Processing by Application of Heat, is divided into four subsections, namely: heat processing using steam or water; heat processing using hot air; heat processing using hot oils; and heat processing by direct and radiated energy. Subjects presented include Pasteurisation; Evaporation; and Distillation; Extrusion; Baking and Roasting; Frying; and Dielectric, Ohmic and Infrared Heating.

Chilling; Freezing; Controlled or Modified-Atmosphere Storage and Packaging; and Freeze Drying and Freeze Concentration, are amongst the subjects addressed in Part IV, Processing by the Removal of Heat. The final part of the book discusses Post-Processing Operations and includes chapters addressing Packaging; Filling and Sealing of Containers; and Materials Handling, Storage and Distribution.

Overall, "Food Processing Technology" is an excellent textbook which will be of interest to professionals in the food industry, and invaluable to students studying food science, technology, nutrition, agriculture and catering.