Fundamentals of Food Reaction Technology

Prof. Richard L Earle, Mary Earle (Autoren)

Buch | Softcover

198 Seiten

2003
Leatherhead Food Research Association (Verlag)
978-1-904007-53-1 (ISBN)

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Food processing has moved on from being a craft to a modern technology. In order to meet the sensory quality, safety, nutrition, health, economy and novelty demanded of food products by consumers, it is necessary to improve food processing operations. This improvement involves better prediction and control of the changes that occur during the processing of food materials, and the rates of changes and the factors that influence them. This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations. It builds a framework for the application of reaction technology, and uses this in a straightforward way, with understandable examples set within an industrial context. The book starts by setting out the general principles governing change in the nature and chemistry of a food constituent, and extends this to include the dynamics of the reactions of the many chemical constituents of food raw materials and ingredients. Fundamentals of Food Reaction Technology is intended for those working in process design, organisation and control, and will give technical managers an overall view of how the application of reaction technology in the future can lead to a "high tech" food industry. It will also be a valuable guide for students, lecturers and practitioners in development and process technology and engineering.

Richard L. Earle is Professor Emeritus, Massey University, Palmerston North, New Zealand, where he was Head of Department of Process and Environmental Technology and Dean of the Faculty of Technology. Trained in chemical engineering and in operations research, he worked in the Meat Industry Research Institute of New Zealand. He then became Foundation Professor of Biotechnology at Massey University and was concerned with the processing of This communication (including any attachments) is intended for the use of the addressee only and may contain confidential, privileged or copyright material. It may not be relied upon or disclosed to any other person without the consent of the Royal Society of Chemistry (RSC). If you have received it in error, please contact us immediately. Any advice given by the RSC has been carefully formulated but is necessarily based on the information available, and the RSC cannot be held responsible for accuracy or completeness. In this respect, the RSC owes no duty of care and shall not be liable for any resulting damage or loss. The RSC acknowledges that a disclaimer cannot restrict liability at law for personal injury or death arising through a finding of negligence. VAT registration number GB 342 1764 71 Registered charity number 207890 4 biological materials across a wide range of products and industries including foods and pharmaceuticals. He wrote a pioneering textbook on Unit Operations in Food Processing, used throughout the world. He has taught reaction technology courses at undergraduate and graduate levels, and in industrial seminars in New Zealand, Canada, Thailand and Australia. He has been involved with the manufacturing industry, including the development of a pharmaceutical company using meat by-products in New Zealand, and has also authored or co-authored many papers and a number of books.

mportant Problems in Food Processing;

Product Changes During Processing;

Processing Outcomes;

Achieving Better Food Products;

Broadening the Net;

Subject Index

Erscheint lt. Verlag	29.5.2003
Mitarbeit	Sonstige Mitarbeit: Victoria Emerton
Verlagsort	Leatherhead
Sprache	englisch
Maße	156 x 234 mm
Gewicht	450 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-904007-53-8 / 1904007538
ISBN-13	978-1-904007-53-1 / 9781904007531
Zustand	Neuware