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Beskrivelse
This book introduces the methods of Food Technology, setting its essence 0ut simply and concisely, and illustrating how it has been and can be applied in industrial practice. It builds a framework for the application of reaction technology, and then uses this in straightforward, hopefully readily understandable examples with an industrial context. The numerical detail seeks to bring out a sense of magnitudes and rates appropriate to real systems, and to develop a feel for required processing precision matched both to the product quality outcomes and also to the necessities of the processing. lt tries also to lead the reader to consider ways in which the examples can be extended into wider applications, with the intention that they will in turn point the way to more day-to-day use in food processing operations. This Encyclopaedia sets out the general principles governing changes in the nature, the chemistry, of a food constituent and then extends this to include the dynamics of the reactions of the many chemical constituents of food raw materials and ingredients. It demonstrated that students could appreciate and apply reaction technology directly to food processing. It was also continually amplified by the emergent literature. This literature has, after hesitant beginnings, come almost universally to work with and quote the standard methodology of chemical reaction engineering because that methodology is so direct and so applicable to the manifest needs of food processing.