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Food Processing Operations
V.1: Line and staff organization, functions and techniques. Facilities, utilities and sanitation. Raw materials, production, harvesting, receiving, preparing. v.2: Federal and state regulation of processed foods. Cattle, hogs and sheep. Poultry production and processing. Fats and oils. use of acids in food processing. seasoning for the food manufacturer. Preservatives and antioxidants. Metal containers for food. glass containers. Flexible packaging in food processing. corrugated and solid fiber boxes. Food processing by heat sterilization. Processing by fermentation. Baking. Food processing by drying and dehydration. v.3: Sugar, con sweeteners. Salt-use in food processing. Starches in food processing. The field department. cereal grain production and processing. Raw products. Samall fruits. Congectionery manufacture. Heat exchange and heat exchangers. preservation of food by freezing. Frying. Concentration by evaporation. gassing and deaeration in food processing. Processing aspects of freeze dehydration. Pumps and pumping. Size reduction. Protective packaging progress. Plant location and design. Utilization and disposal of liquid and solid residues. Ho to succeed by really trying.
Fundamentals of Food Processing Operations: Ingredients, Methods, and Packaging
Water in food processing. Sugar. Corn sweeteners. Salt, use in food processign. Use of acids in food processing. Seasoning for the food manufacturer. Preservatives and antioxidants. Enzymes in food processing. Food processing by heat sterilisation. Radiation processing of foods and drugs. Processing by fermentation. Baking. Preservation of food by freezing. Concentration by evaporation. processing aspects of freeze dehydration. Aging, curing and smoking of meats. Frying. Metal containers for food. glass continers. Flexible packaging in food processing.
National Union Catalog
Includes entries for maps and atlases
