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CONTENTS
Foreword to the Third Edition ... ⅴ
Preface to the Third Edition ... ⅶ
Preface to the Second Edition ... ⅸ
PART Ⅰ PRELIMINARY OPERATIONS
1. THE RAW MATERIAL AND THE PROCESS ... 3
2. CLE...
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CONTENTS
Foreword to the Third Edition ... ⅴ
Preface to the Third Edition ... ⅶ
Preface to the Second Edition ... ⅸ
PART Ⅰ PRELIMINARY OPERATIONS
1. THE RAW MATERIAL AND THE PROCESS ... 3
2. CLEANING OF RAW MATERIALS ... 17
3 THE SORTING AND GRADING OF FOODS ... 37
PART Ⅱ CONVERSION OPERATIONS
4. SIZE REDUCTION AND SCREENING OF SOLIDS ... 67
5. MIXING AND EMULSIFICATION ... 91
6. FILTRATION AND MEMBRANE SEPARATION ... 135
7. CENTRIFUGATION ... 177
8. SOLID-LIQUID EXTRACTION AND EXPRESSION ... 199
9 CRYSTALLISATION ... 237
10. HEAT PROCESSING Ⅰ ... 265
PART Ⅲ PRESERVATION OPERATIONS
11. HEAT PROCESSING Ⅱ ... 295
12. EVAPORATION ... 337
13. DEHYDRATION ... 371
14. FREEZING ... 417
15. IRRADIATION ... 447
16. FOOD STORAGE ... 465
PART Ⅳ ANCILLARY TECHNIQUES
17. PLANT HYGIENE-HYGIENIC DESIGN, CLEANING AND DISINFECTION ... 497
18. WATER SUPPLIES AND WASTE DISPOSAL ... 523
19. MATERIALS HANDLING ... 561
20. PUMPING IN THE FOOD INDUSTRY ... 605
21. PACKAGING ... 617
APPENDICES
Ⅰ. FLUID FLOW FORMULAE ... 657
Ⅱ. HEAT TRANSFER FORMULAE ... 661
Ⅲ. PSYCHROMETRICS ... 675
Ⅳ. INTERNATIONAL (SI) SYSTEM OF UNITS ... 681
Index ... 683
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