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BestsellerE-book
Author Mercer, Donald G.

Title Concepts of Small-scale Food Processing [electronic resource].

Imprint Cambridge : Royal Society of Chemistry, 2021.

Item Status

Description 1 online resource (494 p.)
Note Description based upon print version of record.
Contents Intro -- Title -- Copyright -- Preface -- Biography -- Dedication -- Contents -- Chapter 1 Why Food Is Processed -- 1.1 General Reasons for Processing -- 1.2 Food Quality -- 1.3 Food Safety -- 1.4 Deterioration -- 1.4.1 Physical Deterioration -- 1.4.2 Chemical Deterioration -- 1.4.3 Biological Deterioration -- 1.4.4 Time -- 1.5 Contamination -- 1.5.1 Physical Contamination -- 1.5.2 Chemical Contamination -- 1.5.3 Biological Contamination -- 1.5.4 Allergens -- 1.6 Summary Comments -- References -- Chapter 2 Historical Development of Food Processing -- 2.1 Introduction
2.2 Early Advances in Food Processing -- 2.3 Advances by Louis Pasteur -- 2.4 Modern Advances in Food Processing -- References -- Chapter 3 Background Skills for Food Processing -- 3.1 Introduction -- 3.2 Organizing Information -- 3.2.1 Steps Involved in Preparing Chocolate Brownies -- 3.3 Dimensional Analysis -- Sample Calculation 3.1 -- Sample Calculation 3.2 -- Sample Calculation 3.3 -- 3.3.1 Practice Problems -- Dimensional Analysis -- 3.4 Temperature -- Sample Calculation 3.4 -- Sample Calculation 3.5 -- Sample Calculation 3.6 -- Sample Calculation 3.7 -- 3.4.1 Practice Problems -- Temperature
3.5 Pressure -- Sample Calculation 3.8 -- Sample Calculation 3.9 -- Sample Calculation 3.10 -- Sample Calculation 3.11 -- 3.5.1 Practice Problems -- Pressure -- 3.6 Density and Specific Gravity -- Sample Calculation 3.12 -- Sample Calculation 3.13 -- Sample Calculation 3.14 -- 3.6.1 Determining Densities of Liquids -- Sample Calculation 3.15 -- 3.6.2 Determining Densities of Solids -- Sample Calculation 3.16 -- Sample Calculation 3.17 -- Sample Calculation 3.18 -- 3.6.3 Practice Problems -- Density and Specific Gravity -- 3.7 Mass Balances -- Sample Calculation 3.19 -- Sample Calculation 3.20
3.7.1 Practice Problems -- Mass Balances -- 3.8 Significant Digits -- References -- Chapter 4 Heating and Cooling in Food Processing -- 4.1 Introduction -- 4.2 Changes of State -- 4.3 Specific Heat -- 4.4 Latent Heat of Fusion -- 4.5 Calculations of Heat Addition and Heat Removal -- 4.5.1 Heating of Frozen Products -- Sample Calculation -- 4.5.2 Freezing of Products -- Sample Calculation -- 4.5.3 Practice Problems -- 4.6 Steam as a Heat Source -- 4.6.1 Sample Steam Calculations -- 4.7 Heat Balances -- 4.7.1 Practice Problems -- References -- Chapter 5 Thermal Processing Basics -- 5.1 Introduction
5.2 Definitions -- 5.3 Heat Transfer Mechanisms -- 5.4 Pasteurization and Blanching -- 5.5 Pasteurization and the Thermal Processing of Milk -- 5.5.1 Indicator Enzymes in Milk Pasteurization -- 5.6 Batch and Continuous Thermal Processes -- 5.6.1 Effects of Particle Size on Heat-up Time of Solids -- 5.7 Equipment Used in Heating and Cooling -- 5.7.1 Jacketed Kettles -- 5.7.2 Plate Heat Exchangers -- 5.7.3 Tubular Heat Exchangers -- 5.7.4 Scraped Surface Heat Exchangers -- 5.7.5 Shell and Tube Heat Exchangers -- 5.8 Cleaning and Fouling -- 5.9 Summary Comments -- References
Chapter 6 Thermal Processing -- Specialized Calculations
Summary Providing detailed information on key areas of post-harvest technologies, this book is written with small-scale processors and entrepreneurs in food processing in mind.
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Food industry and trade.
Food science.
Food industry and trade -- Equipment and supplies.
Food industry and trade.
Food industry and trade -- Equipment and supplies.
Food science.
Genre/Form Electronic books.
Electronic books.
Other Form: Print version: Mercer, Donald G. Concepts of Small-scale Food Processing Cambridge : Royal Society of Chemistry,c2021 9781788018401
ISBN 1839162333
9781839162336 (electronic bk.)