Skip to main content

Book B

Basic Principles of Food Processing and Preservation : Easy Notes

By (author)  
Free delivery worldwide
Available. Dispatched from the UK in 4 business days 
When will my order arrive?
Add to basketAdd to wishlist

Description

These easy notes x rays the basic principles of food processing and preservation. It introduces the students into easy steps in preservation of food for further processing. These notes are handy for fresh college students who are taking classes in food processing and preservation. The book also introduces the students to the basic principles of canning, types of food that can be dried, modified atmosphere packaging, chemicals used in food preservation etc.

Product details

  •  Paperback | 88 pages
  •  152 x 229 x 5mm | 141g
  •  
  •  LAP Lambert Academic Publishing
  •  United States
  •  English
  •  black & white illustrations
  •  3659797189
  •  9783659797187


Comments

Post a Comment

Popular posts from this blog

Physical classification of water

Hygroscopic water This is the water present in an air dry soil held tightly by soil solids at a suction pressure greater than 3.1 bar. This type of water cannot be removed by evapouration and roots of higher plants. Only microbial activities have been found to take place here.
Post a Comment
Read more

Aprilians

Strong resilient women are born in April, celebrate them!
Post a Comment
Read more

Drying oil in water emulsion

The drying curve varies according to the type of food and the kind of drier that is used, and also the way the food material also responds to temperature, humidity, air velocity and direction of air and thickness of food. Oil-in-water emulsion dries only quickly than water -in-oil emulsion. Case hardening is common with foods that contain dissolved sugars and other solutes in high temperature. As water leaves cells of the food, solutes are retained by cell membranes and air spaces in surface layers can act by capillary action whereby water caries solutes to the surface during drying and leaves them there. In some fruits, this can cause sticky sugary exudates on the surface, which shrinks and clogs pores leading to case hardening.................................................... Excerpts from the book, Basic principles of food  processing and preservation: Easy notes by Ukponmwan, Ifueko.  Get it from the online store www.morebooks.de  https://www.morebooks.de/g...
Post a Comment
Read more