Unit Operations for the Food Industries

Informationen zum Autor Wilbur A. Gould is Professor Emeritus of Food Science and Technology, Department of Horticulture, and former Director of the Food Industries Center and The Ohio State University, Executive Director of Mid-America Food Processor Association, as well as a consultant to the food industries. Klappentext This compilation brings to the surface the newer technologies that have emerged over the years! making an impact on the industry and the finished product. The changes in unit operations have produced a switch from hand labor to automation! states Gould. This food processing plant operations book! written in terms the nonprofessional plant worker will understand! is a must reference for all food processors! food technologists! food executives! sales individuals! students etc. as well as a valuable addition to your technical reference library. Also included are 99 figures! and 8 tables and charts used throughout the book. Zusammenfassung This compilation brings to the surface the newer technologies that have emerged over the years! making an impact on the industry and the finished product. Inhaltsverzeichnis Materials handling! including receiving; Cleaning; Quality separation; Peeling; Disintegration - little change in form; Disintegration - considerable change in form; Separating; In-line protective equipment; Blanching! scalding and precooking; Pumps and pumping; Mixing and blending; Salting and brining! sugars and syrups! seasoning! enrobing! batter and breading; Exhausting and mechanical vacuumizing; Filling; Packaging! sealing and/or closure and coding; Canning and thermal sterilization; Freezing; Drying and dehydration; Frying; Extrusion cooking; Assuring the safety of our food; Maintenance! repairs and people.

Autorentext
Wilbur A. Gould is Professor Emeritus of Food Science and Technology, Department of Horticulture, and former Director of the Food Industries Center and The Ohio State University, Executive Director of Mid-America Food Processor Association, as well as a consultant to the food industries.

Klappentext

This compilation brings to the surface the newer technologies that have emerged over the years, making an impact on the industry and the finished product. "The changes in unit operations have produced a switch from hand labor to automation," states Gould. This food processing plant operations book, written in terms the nonprofessional plant worker will understand, is a "must" reference for all food processors, food technologists, food executives, sales individuals, students etc. as well as a valuable addition to your technical reference library. Also included are 99 figures, and 8 tables and charts used throughout the book.

Inhalt

Materials handling, including receiving; Cleaning; Quality separation; Peeling; Disintegration - little change in form; Disintegration - considerable change in form; Separating; In-line protective equipment; Blanching, scalding and precooking; Pumps and pumping; Mixing and blending; Salting and brining, sugars and syrups, seasoning, enrobing, batter and breading; Exhausting and mechanical vacuumizing; Filling; Packaging, sealing and/or closure and coding; Canning and thermal sterilization; Freezing; Drying and dehydration; Frying; Extrusion cooking; Assuring the safety of our food; Maintenance, repairs and people.