Food Processing Technology: Principles and Practice, Second Edition (Woodhead Publishing in Food Science and Technology) 2nd Edition by P.J. Fellows (Author)

Many food science and technology courses quickly adopted the first edition of Food Processing Technology as the standard text. While keeping with the practice of covering a wide range of food processing techniques, this new edition has been substantially expanded to take account of the advances in technology that have taken place since the first edition’s publication.

The Second Edition includes new chapters on computer control of processing, novel ‘minimal’ technologies, Ohmic heating, and an extended chapter on modified atmosphere packaging. It is a comprehensive – yet basic – text that offers an overview of most unit operations while at the same time providing details of the processing equipment, operating conditions and the effects of processing on the biochemistry of foods.

The book is divided into five parts, in which unit operations are grouped according to the nature of the heat transfer. Each chapter describes the formulae required for calculating processing parameters, sample problems, and the effects on selected foods’ sensory characteristics and nutritional properties. By combining food processing theory and calculations with descriptions of commercial practice and results of scientific studies, Food Processing Technology: Principles and Practice, Second Edition helps readers make attractive saleable products and extend the shelf-life of foods.