Description
High-Temperature Processing of Food Products, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for high-temperature processing of different food products including frying, baking, roasting, and cooking. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage.Divided into four sections, "Cooking Operations," "Baking and Roasting Operations," "Thawing Operations," and "Frying Operations," all the chapters emphasize the fundamentals of experimental, theoretical, and/or computational applications of food engineering principles and the relevant processing equipment to high-temperature unit operations. Written by experts in the field of food engineering, in a simple and dynamic manner, this book targets industrial engineers working in the field of food processing and in food factories to make them more familiar with food processing operations and equipment.- Explores the operations and equipment necessary for high-temperature processing of different food products- Covers various alternatives for high-temperature processing operations, including frying, baking, roasting and cooking- Emphasizes ways to improve the quality and safety of food products with high-temperature processing
Table of Contents
1. An overview of high-temperature food processesSection 1 Cooking operations2. Fundamentals of cooking processes3. Cooking equipmentSection 2 Baking and roasting operations4. Fundamentals of baking processes5. Fundamentals of roasting processes6. Baking and roasting ovensSection 3 Thawing operations7. Fundamentals of thawing processes8. Thawing equipmentSection 4 Frying operations9. Fundamentals of frying processes10. Different types of fryers
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