Fundamentals of Food Processing and Technology, 1st Edition

  • Published By:
  • ISBN-10: 1845696093
  • ISBN-13: 9781845696092
  • DDC: 664
  • Grade Level Range: College Freshman - College Senior
  • 128 Pages | eBook
  • Original Copyright 1997 | Published/Released June 2014
  • This publication's content originally published in print form: 1997

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This book was written to summarize some of the fundamentals to be considered in the food processing and technology area. It is an outgrowth of Dr. Goulds workshops on this subject. This text is an excellent starting point for students of food processing technology and individuals working in the processing arena. The challenge for today's food processor is to produce food that is needed, improve quality and efficiency, and develop new businesses that will add value to the preserved product.

Table of Contents

Front Cover.
Other Frontmatter.
Title Page.
Copyright Page.
1: Introduction.
2: Understanding Our Past.
3: The Significance of Microorganisms.
4: Some Basic Chemical Differences in Foods.
5: Food Plant Location.
6: Food Plant Equipment and Machinery.
7: Food Packaging.
8: Food Preservation.
9: Materials for Food Preservation.
10: Management and Labor.
11: Technology.
12: Some Future Considerations, Constraints & Concerns.