tailieunhanh - FOOD PROCESS ENGINEERING AND TECHNOLOGY

The third edition is divided into five parts. Part one describes some important basic concepts. Part two describes unit operations that take place at ambient temperature or involve minimum heating of foods. Part three includes operations that heat foods to preserve them or to alter their eating quality. Part four describes operations that remove heat from foods to extend their shelf life with minimal changes in nutritional quality or sensory characteristics. Part five describes post-processing operations, including packaging and distribution logistics. . | FOOD PROCESS ENGINEERING AND TECHNOLOGY Food Science and Technology International Series Series Editor Steve L. Taylor University of Nebraska Lincoln USA Advisory Board Ken Buckle The University of New South Wales Australia Mary Ellen Camire University of Maine USA Roger Clemens University of Southern California USA Hildegarde Heymann University of California Davis USA Robert Hutkins University of Nebraska Lincoln USA Ron S. Jackson Quebec Canada Huub Lelieveld Bilthoven The Netherlands Daryl B. Lund University of Wisconsin USA Connie Weaver Purdue University USA Ron Wrolstad Oregon State University USA A complete list of books in this series appears at the end of this .