Snack Foods PDF
It is an amazing Technology & Engineering book written by Edmund W. Lusas and published by CRC Press. This book was released on 05 June 2001 with total pages 672. Read book in PDF, EPUB and Kindle directly from your devices anywhere anytime. Click Download button to get Snack Foods Processing book now. This site is like a library, Use search box to get ebook that you want.
- Author : Edmund W. Lusas
- Release Date : 05 June 2001
- Publisher : CRC Press
- Genre : Technology & Engineering
- Pages : 672
- ISBN 13 : 1420012541
- Total Download : 575
- File Size : 49,9 Mb
Snack Foods Processing PDF Summary
Providing a clear, comprehensive overview of the industry, Snack Foods Processing is the definitive handbook on developing, preparing, and processing shelf-stable savory snack foods. Contributors from leading companies and academic institutions provide practical information and guidance based on years of industry experience. Collectively, they review the principles and critical specifics of processing savory snacks, starting from raw materials selection and care, through types of equipment used and its proper operation, to product seasoning, and packaging. The book covers every major product type, including potato and corn chips, alkali-cooked corn tortilla chips, pretzels, popcorn, extruder puffed and baked/fried products, half-products, meat snacks, and rice-based snacks. It also discusses international snack foods, including those of China, India, and Japan. It details post shaping and drying operations, covering seasonings, flavorings application, product protection and packaging materials, and filling and cartoning equipment. Whether you are new to the field or you are a pro facing broader responsibilities, Snack Foods Processing provides valuable information gained through first-hand experience. It presents a clear introduction to the snack foods industry and its terminology and explains the technical interrelationships between the many materials and processes used in making the finished snack food. New entrants into the field will be able to confidently communicate with suppliers and associates. Managers and quality control personnel will gain a better idea of where to start in solving problems when they arise.