Principles of food processing / Dennis R. Heldman, Richard W. Hartel - New York : Chapman & Hall, 1997 - xiii, 288 p. :il.;, 25 cm.
The food processing industry. History of food processing. Processing Concepts. General processing concepts. Kinetics of quality change. Thermal processing principles. Influence of elevated temperatures on microbial populations. Establishment of product shelf-life and/or safety. Influence of Thermal Process on product quality. Introduction to processs calculations. References. Pasteurization and blanching. Commercial sterilization. Refrigerated Storage. Freezing and frozen-food storage. Liquid concentration. Dehydration. Other separation processes. Food extrusion.