Food Processing Handbook
Ditulis oleh priwit di/pada 14 November 2008
Product Description:
Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes – physical, chemical, microbiological and organoleptic – that occur during food preservation. In doing so the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry.
Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels.
Links : http://mihd.net/jxvb4mp/fph.rar
yiyin berkata
pak, kalau saya cari tentang perubahan vitamin selama penolahan juga disini ya????? Bukunya apakah dapat langsung saya temukan di perpus atu ada tempat lain?
priwit berkata
Setahu saya di buku ini lebih menjelaskan aspek teknis proses pengolahannya, bukan aspek nutrisinya. Coba cari di Food Precessing Technology dan The Nutrition Handbook for Food Processors. Semuanya ada di blog ini. Kalau di perpust ada atau tidakanya, saya kurang tahu. Thanks komentar / pertanyaannya.