CONTENIDO: PRELIMINARY OPERATIONS
The raw material and the process
Cleaning of raw materials
The sorting and grading of foods
CONVERSION OPPERATIONS
Size reduction and screening of solids
Mixing and Emulsification
Filtration and membrane separation
Centrifugation
Solid-liquid extraction and expression
Crystallization
Heat processing I
PRESERVATION OPERATIONS
Heat processing II
Evaporation
Dehydration
Freezing
Irradiation
Food storage
ANCILLARY TECHNIQUES
Plant hygiene-hygienic design, cleaning and sterilising
Water supplies and waste disposal
Materials handling
Appendices
Index
