ABSTRACT
This book presents the necessary information on food processing operations and methods in detail and describes the equipment required for basic food manufacturing processes. For every step in the sequence of converting the raw material to the ˜nal product, the book covers the most common and new food manufacturing processes while addressing the relevant food safety and quality issues. The topics covered include dairy product technologies, bakery and confectionery products, fruits and vegetables, alcoholic and nonalcoholic beverages, chocolate, oil and fat, meat and meat product technologies, poultry, seafood product technologies, snacks, functional foods, and œavor production technologies.
