Postharvest and Postmortem Processing of Raw Food Materials: Unit Operations and Processing Equipment in the Food Industry

Postharvest and Postmortem Processing of Raw Food Materials is a book that covers the processing operations and handling of agricultural crops, animal products, and raw food materials after harvesting/slaughtering and entrance into food production factories. It is written by experts in the field of food engineering and is designed to give readers a good understanding of the basics of food engineering principles and applications.

Format: Paperback / softback
Length: 406 pages
Publication date: 01 December 2021
Publisher: Elsevier Science Publishing Co Inc

Postharvest and Postmortem Processing of Raw Food Materials, a volume in the Unit Operations and Processing Equipment in the Food Industry series, delves into the intricate processes and handling of agricultural crops, animal products, and raw food materials following their harvesting or slaughtering and their entry into food production factories. This comprehensive new release comprises chapters that cover a wide range of topics, including an Introduction to postharvest and postmortem technology, Primary operations in postharvest processing, Disintegration of raw agricultural crops, Disintegration with minimal changes in form (Husking, Shelling, Pitting, Coring, Snipping, and Destemming), Disintegration with significant changes in form (Cutting/dicing, crashing and grinding, Slaughtering, Shredding, Sheeting), and much more. Authored by esteemed experts in the field of food engineering, this book is designed to provide a clear and engaging understanding of the fundamentals of food engineering principles and their practical applications to a global audience engaged in food processing operations.

Postharvest and Postmortem Processing of Raw Food Materials, a volume in the Unit Operations and Processing Equipment in the Food Industry series, presents the comprehensive processing operations and handling of agricultural crops, animal products, and raw food materials after their harvesting or slaughtering and their entry into food production factories. This extensive new release comprises chapters that cover a wide range of topics, including an Introduction to postharvest and postmortem technology, Primary operations in postharvest processing, Disintegration of raw agricultural crops, Disintegration with minimal changes in form (Husking, Shelling, Pitting, Coring, Snipping, and Destemming), Disintegration with significant changes in form (Cutting/dicing, crashing and grinding, Slaughtering, Shredding, Sheeting), and much more. Authored by esteemed experts in the field of food engineering, this book is designed to provide a clear and engaging understanding of the fundamentals of food engineering principles and their practical applications to a global audience engaged in food processing operations.

Postharvest and Postmortem Processing of Raw Food Materials, a volume in the Unit Operations and Processing Equipment in the Food Industry series, delves into the intricate processes and handling of agricultural crops, animal products, and raw food materials following their harvesting or slaughtering and their entry into food production factories. This comprehensive new release comprises chapters that cover a wide range of topics, including an Introduction to postharvest and postmortem technology, Primary operations in postharvest processing, Disintegration of raw agricultural crops, Disintegration with minimal changes in form (Husking, Shelling, Pitting, Coring, Snipping, and Destemming), Disintegration with significant changes in form (Cutting/dicing, crashing and grinding, Slaughtering, Shredding, Sheeting), and much more. Authored by esteemed experts in the field of food engineering, this book is designed to provide a clear and engaging understanding of the fundamentals of food engineering principles and their practical applications to a global audience engaged in food processing operations.

Weight: 450g
Dimension: 229 x 152 (mm)
ISBN-13: 9780128185728