Principles and Practice by P.

Fellows
Created by: Nabila Hana Dhia - 1406573394
BASIC AMBIENT TEMP PROCESSING BY
PART I PRINCIPLES PART II PROCESSING PART III APPLICATION OF HEAT
PROPERTIES OF FOODS RAW MATERIAL PREP HEAT PROCESSING USING STEAM OR WATER
AND PROCESSING THEORY Cleaning Sorting Blanching Heat sterilization Extrusion
Properties of liquids, solids
and gases Grading Peeling Pasteurisation Evaporation and distillation
SIZE REDUCTION HEAT PROCESSING USING HOT AIR
Material transfer
MIXING AND FORMING Dedydration Baking and roasting
Fluid flow
SEPARATION AND HEAT PROCESSING USING HOT OILS
Heat transfer CONCENTRATION Frying
Water activity Centrifuge Expression HEAT PROCESSING BY DIRECT AND RADIATED
Effects of processing Filtration Extraction ENERGY
FERMENTATION AND PROCESSING BY POST
Nutritional and sensory PART IV REMOVAL HEAT PART V PROCESS
Nutritional properties
ENZYME TECHNOLOGY
PROCESS CONTROL
IRRADATION CHILLING COATINGOP
USING ELECTRIC FIELDS, MAS OR CAS AND PACKAGING
Automatic control HIGH HYDROSTATIC PACKAGING FILL AND SEAL
Computer-based systems PRESSURE, LIGHT OR FREEZING MATERIAL
FOOD TECH CLASS ULTRASOUND FREEZE DRYING OR CONT HANDLING