Food Processing Technology: Principles and Practice

by P.J. Fellows

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.

928 pages, Paperback

First published September 1, 1988

Reviews

[J · Rating 4 out of 5]

Half of this book deals with thermodynamics- lots of examples on heat transfer calculations. Probably more useful as a reference for current processing engineers on the days they can't recall the equations back from school. This is the most comprehensive book written on the topic if you want to learn about the technical part of the industry.