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Principles of Food Processing

  • Dennis R. Heldman
  • Richard W. Hartel

Part of the Food Science Texts Series book series (FSTS)

Table of contents

  1. Front Matter
    Pages i-xv
  2. Dennis R. Heldman, Richard W. Hartel
    Pages 1-12
  3. Dennis R. Heldman, Richard W. Hartel
    Pages 13-33
  4. Dennis R. Heldman, Richard W. Hartel
    Pages 34-54
  5. Dennis R. Heldman, Richard W. Hartel
    Pages 55-82
  6. Dennis R. Heldman, Richard W. Hartel
    Pages 83-112
  7. Dennis R. Heldman, Richard W. Hartel
    Pages 113-137
  8. Dennis R. Heldman, Richard W. Hartel
    Pages 138-176
  9. Dennis R. Heldman, Richard W. Hartel
    Pages 177-218
  10. Dennis R. Heldman, Richard W. Hartel
    Pages 219-252
  11. Dennis R. Heldman, Richard W. Hartel
    Pages 253-283
  12. Back Matter
    Pages 285-288

About this book

Introduction

The approach to teaching the concepts of food processing to the undergrad­ uate food science major has evolved over the past 40 years. In most under­ graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha­ sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu­ ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva­ tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology.

Keywords

food food processing food quality plants processing

Authors and affiliations

  • Dennis R. Heldman
    • 1
  • Richard W. Hartel
    • 2
  1. 1.University of MissouriUSA
  2. 2.University of WisconsinUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-6093-7
  • Copyright Information Springer-Verlag US 1997
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-0-8342-1269-5
  • Online ISBN 978-1-4615-6093-7
  • Series Print ISSN 1572-0330
  • Buy this book on publisher's site