LEADER 00000cam a2200601Mu 4500 
001    on1237866306 
003    OCoLC 
005    20220408043943.0 
006    m     o  d         
007    cr cnu---unuuu 
008    210220s2021    xx      o     ||| 0 eng d 
020    1839162333 
020    9781839162336|q(electronic book) 
035    (OCoLC)1237866306 
040    EBLCP|beng|cEBLCP|dN$T|dOCLCO|dEBLCP|dOCLCF 
049    RIDW 
050  4 TP370 
082 04 664.024|223 
090    TP370 
100 1  Mercer, Donald G. 
245 10 Concepts of Small-scale Food Processing. 
264  1 Cambridge :|bRoyal Society of Chemistry,|c2021. 
300    1 online resource (494 pages) 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc 
347    text file|2rdaft 
500    Description based upon print version of record. 
505 0  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 
505 8  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 
505 8  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 
505 8  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 
505 8  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 
505 8  Chapter 6 Thermal Processing -- Specialized Calculations 
520    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. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Food industry and trade.|0https://id.loc.gov/authorities/
       subjects/sh85050282 
650  0 Food science.|0https://id.loc.gov/authorities/subjects/
       sh2018000786 
650  0 Food industry and trade|xEquipment and supplies.|0https://
       id.loc.gov/authorities/subjects/sh85050290 
650  7 Food industry and trade.|2fast|0https://id.worldcat.org/
       fast/930843 
650  7 Food science.|2fast|0https://id.worldcat.org/fast/2003714 
650  7 Food industry and trade|xEquipment and supplies.|2fast
       |0https://id.worldcat.org/fast/930877 
655  0 Electronic books. 
655  4 Electronic books. 
776 08 |iPrint version:|aMercer, Donald G.|tConcepts of Small-
       scale Food Processing|dCambridge : Royal Society of 
       Chemistry,c2021|z9781788018401 
856 40 |uhttps://rider.idm.oclc.org/login?url=https://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=2752333|zOnline ebook via EBSCO. Access 
       restricted to current Rider University students, faculty, 
       and staff. 
856 42 |3Instructions for reading/downloading the EBSCO version 
       of this ebook|uhttp://guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20220412|cEBSCO|tEBSCOebooksacademic NEW 1529 |lridw 
994    92|bRID