Food Processing

Carl Schaschke

    Research output: Book/ReportBook

    Abstract

    This e-book book aimed at undergraduates and practitioners who have an interest in food process engineering. It is designed to provide an overview of the many operations associated with the processing of raw food materials to produce products which are creative, palatable and safe to eat. It covers basic food chemistry and ingredients through to mixing, unsteady steady state heat transfer in freezing for preservation and thermal processing and sterilization.
    Original languageEnglish
    PublisherBookBoon.com
    Number of pages125
    Edition2nd
    ISBN (Electronic)9788740323252
    Publication statusPublished - 2018

    Fingerprint

    Food processing
    Thermal processing (foods)
    Process engineering
    Freezing
    Heat transfer
    Processing

    Cite this

    Schaschke, C. (2018). Food Processing. (2nd ed.) BookBoon.com.
    Schaschke, Carl. / Food Processing. 2nd ed. BookBoon.com, 2018. 125 p.
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    author = "Carl Schaschke",
    year = "2018",
    language = "English",
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    Schaschke, C 2018, Food Processing. 2nd edn, BookBoon.com.

    Food Processing. / Schaschke, Carl.

    2nd ed. BookBoon.com, 2018. 125 p.

    Research output: Book/ReportBook

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    AB - This e-book book aimed at undergraduates and practitioners who have an interest in food process engineering. It is designed to provide an overview of the many operations associated with the processing of raw food materials to produce products which are creative, palatable and safe to eat. It covers basic food chemistry and ingredients through to mixing, unsteady steady state heat transfer in freezing for preservation and thermal processing and sterilization.

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    Schaschke C. Food Processing. 2nd ed. BookBoon.com, 2018. 125 p.