HANDBOOK OF FOOD PROCESSING, 2 VOLUME SET

Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging, and non-thermal food processing. It describes common food engineering unit operations as well as preservation processes required to convert raw materials into final products. Also covered are topics surrounding food safety and quality.

Highlights:

Case study on microwave preservation of fruit-based products: application to kiwifruit puree

Use of edible films and coatings in fresh fruits and vegetables preservation

Case studies on the implementation of ISO22000, HACCP, and other management tools for the implementation of food safety–traceability