Food Technology and Processing

by Z A Fakunle

ISBN: 9789386595843
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Imprint : Agri Horti Press
Year : 2018
Price : Rs. 10495.00
Biblio :

Author Profile

Dr. Z. A. Fakunle served as professor of Food Science and Nutrition at University of Nigeria, Nsukka. Currently, Dr. Fakunle Nutritional Consultant. Dr. Fakunle has to his credit about 100 research journals, 12 invited papers in National and International conferences, 24 book chapters and numbers of training manuals, reports and review.

About The Book

Food technology comprises the application of the principles of science to the preparation and preservation of food. Food science is a discipline concerned with all technical aspects of food, beginning with harvesting or slaughtering, and ending with its cooking and consumption. It is considered one of the agricultural sciences, and is usually considered distinct from the field of nutrition. Food science is a highly interdisciplinary applied science. It incorporates concepts from many different fields including microbiology, chemical engineering, biochemistry, and many others. The original four departments that had taught the subject under different names had changed their departmental titles to food science or food science and technology or some variant of these. This book shall be very useful for the students doing under graduation and post graduation in the discipline of food science and technology.

Table of Contents

Preface vii 1. Food Processing Technology 1 2. Refrigeration 33 3. Use of Water and pH Activity in Food 48 4. Method of Studying Food Process Engineering 66 5. Heat Exchangers and Transfer Application 80 6. Basic Drying Theory 121 7. Effect of Evaporation 160 8. Contact Equilibrium Processes 182 9. Separation Technology in Food Processing 236 10. Size Reduction: Grinding and Cutting 267 11. Characteristics of Mixtures Bibliography Index 296