Description |
xii, 348 pages : illustrations ; 26 cm |
Contents |
Machine derived contents note: Product Formulation and Process Optimization Using Linear Programming. -- Material Testing and Rheology of Solid Foods. -- Rheology of Liquid and Semisolid Foods. -- Concepts of Heat Transfer and Thermal Death Times. -- Canning, Retort Thermal Processing, and Lethality Computation by General Method. -- Heat Penetration Test and Thermal Process Design Using Ball's Formula Method. -- Blanching and Freezing of Foods. -- Ultra-High-Temperature Processing. -- Membrane Processing of Liquid Foods. -- Evaporation Concentration of Liquid Foods. -- Principles of Experimental Design. -- Spray and Drum Drying. -- Convective Drying of Foods. -- Osmotic Dehydration of Foods. -- Microwave Heating of Foods. -- Frying of Foods. -- Extrusion Cooking of Foods. -- Packaging of Foods. -- Process Controls in Food Manufacturing. -- Appendices. -- Index |
Notes |
Includes index |
Bibliography |
Includes bibliographical references and index |
Subject |
Food industry and trade.
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Author |
Mulvaney, Steven J.
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|
Rizvi, S. S. H., 1948-
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LC no. |
99028987 |
ISBN |
0471322415 paper alkaline paper |
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