Concepts of Small-scale Food Processing (Hardcover)

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 making The 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.

General

Imprint:	Royal Society of Chemistry
Country of origin:	United Kingdom
Release date:	February 2021
First published:	2021
Authors:	Donald G. Mercer
Dimensions:	234 x 156 x 35mm (L x W x T)
Format:	Hardcover - Unsewn / adhesive bound
Pages:	432
ISBN-13:	978-1-78801-840-1
Categories:	Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	1-78801-840-0
Barcode:	9781788018401

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