Description
ROYAL SOCIETY OF CHEMISTRY Concepts Of Small-Scale Food Processing by DONALD G. MERCER
Providing detailed information on key areas of post-harvest technologies, this book is written with small-scale processors and entrepreneurs in food processing, who have no formal training in Food Science or Food Engineering, in mind. Uniquely, it will review the hands-on aspects of food processing from a largely non-academic viewpoint. It is written in non-technical language and covers everything from the basic science of why food is processed to a description of the main methods used. Coverage includes all current technologies that are used at the small-scale such as why food is processed, the historical development of food processing, background skills, heating and cooling in food processing, thermal processing basics and specialised calculations, drying food materials, statistical manufacturing control and sugar solution calculations in beverage makingThe target audience for this book is vastly under-served with appropriate information and the abundant use of photographs, showing the various concepts described in the text, makes this book appealing to those required to understand their food process operations. Table of contents :-Why Food Is Processed; Historical Development of Food Processing; Background Skills for Food Processing; Heating and Cooling in Food Processing; Thermal Processing Basics; Thermal Processing - Specialized Calculations; Basics of Drying Food Materials; Developing and Using Mathematical Drying Models; Industrial Dryers and Home Food Dehydrators; Solar Dryers and Open-Air Food Drying; Statistical Manufacturing Control; Sugar Solution Calculations in Beverage Making