Kindly note that we have put a lot of effort into researching the best books on Cooling Technology In Food Processing and Preservation subject and came out with a recommended list of top 10 best books. The table below contains the Name of these best books, their authors, publishers and an unbiased review of books on "Cooling Technology In Food Processing and Preservation" as well as links to the Amazon website to directly purchase these books. As an Amazon Associate, we earn from qualifying purchases, but this does not impact our reviews, comparisons, and listing of these top books; the table serves as a ready reckoner list of these best books.
| 1. “Microbiology in Dairy Processing: Challenges and Opportunities (Institute of Food Technologists Series)” by Palmiro Poltronieri
“Microbiology in Dairy Processing Challenges and Opportunities (Institute of Food Technologists Series)” Book Review: The book highlights the most current knowledge and research in dairy technologies and lactic acid bacteria (LAB) and dairy associated species in the fermentation of dairy products. It deals with the industrial processing of milk, the problems solved in the industry, and those still affecting the processes. It also covers the Lactic Acid Bacteria and dairy associated species (the beneficial microorganisms used in food fermentation processes) culture methods, phenotyping, and proven applications in dairy and non-dairy productions. It provides knowledge of the whole chain of dairy processing from milk collection and storage though processing and the production of various cheese types. The book is a useful resource for laboratory technicians and researchers and students learning the protocols for LAB isolation and characterisation.
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| 2. “Handbook of Mango Fruit: Production, Postharvest Science, Processing Technology and Nutrition” by Muhammad Siddiq and Jeffrey K Brecht
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“Handbook of Mango Fruit Production, Postharvest Science, Processing Technology and Nutrition” Book Review: The book outlines the postharvest handling and packaging techniques and reviews the fruit’s processed products and byproducts that are gleaned from the processing of waste. It include information on the nutritional profile of the mango and review the food safety considerations for processing and transport of mangoes. It throws light on global mango production trends and countries that are the major exporters and importers of mangoes. The book is designed for anyone involved in the production, marketing, postharvest handling, processing and by-products of mangoes. It offers a comprehensive resource regarding the production, trade, and consumption of this popular tropical fruit.
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| 3. “Thermal Properties of Food and Agricultural Materials” by Mohsenin
“Thermal Properties of Food and Agricultural Materials” Book Review: The book discusses the methods for determination of data on thermal conductivity, thermal diffusivity, unit surface conductance or the heat transfer coefficient of foods and agricultural materials. It also includes the basic concepts of heat transfer in detail. It emphasizes on Method of Differential Scanning Calorimetry. It includes the applications of thermal properties in relation to cooling and thermal expansion. It gives an overview on Heat Treatment of Foods and Agricultural Materials.
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| 4. “A Complete Course in Canning and Related Processes” by Susan Featherstone
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“A Complete Course in Canning and Related Processes” Book Review: This book is a comprehensive guide to canning and related processes. It is very useful for Professionals in the canning industry as well as students. It includes chapters on regulation and labeling that contrast the situation in different regions worldwide, information on containers for canned foods, and information on validation and optimization of canning processes. The book covers planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed manner. It consists of chapters such as the canning of preserves and pickles as well as the canning of composite products.
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| 5. “Heat Transfer In Food Cooling Applications (Series in Chemical and Mechanical Engineering)” by Ibrahim Dincer
“Heat Transfer In Food Cooling Applications (Series in Chemical and Mechanical Engineering)” Book Review: The book is a useful guide for anyone who is interested to learn about food cooling applications and methods of analysis of the heat transfer during these applications. It provides readers with an understanding of the fundamental principles and practical applications of heat transfer. The book focus on the latest research, reflects the latest techniques, models, correlations, and applications used in this field. Simple and accurate models, correlations, tools, and charts for determining cooling process parameters and cooling heat transfer parameters are given. The book also contains worked out examples from practical applications.
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| 6. “Commercial Cooling of Fruits, Vegetables, and Flowers” by James F Thompson and F Gordon Mitchell
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“Commercial Cooling of Fruits, Vegetables, and Flowers” Book Review: The book contains detailed descriptions of proper temperature management for perishables. It also covers commercial methods of cooling fruits, vegetables, and cut flowers. It is designed for hydro-coolers and forced-air cooler systems in depth. The book discusses refrigeration equipment design in brief. It also gives an overview on static Pressure, airflow and time required to cool selected flowers.
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| 7. “Cooling Flavors” by Books LLC
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| 8. “Baking Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition)” by S P Cauvain
“Baking Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition)” Book Review: The book guides bakers through various issues which arise throughout the baking process. It presents a quick bakery problem-solving reference. The book focuses on issues found in the use of raw materials, including chapters on wheat and grains, flour, and fats, amongst others. It also provides information on a wide range of ingredient and process solutions from a world-leading expert in the baking industry. It also discusses about end products in baking by including chapters on bread and fermented products, cakes, biscuits, and cookies and pastries.
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| 9. “Manufacture and Refining of Raw Cane Sugar” by V. E. Baikow
“Manufacture and Refining of Raw Cane Sugar” Book Review: The book focuses on the processes, methodologies, principles, and approaches involved in the manufacture and refining of raw cane sugar. It offers information on sugar cane, harvesting and transportation to the factory, washing, disposal of wash-water and cleaning the juices, and extraction of juice. The book also discusses disposal of bagasse, screw presses, cane carriers, juice cleaning, waste-water disposal, washing, cane weighing in field and factory, transportation, and sugar-producing plants. It also covers topics such as boiling of raw sugar massecuites, crystallization by cooling and motion of low-grade massecuites and the exhaustion of final molasses, centrifugals and purging of massecuites, storing and shipping bulk sugar, and final molasses.
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| 10. “Agricultural Processing And Food Technology” by Chandra S
“Agricultural Processing And Food Technology” Book Review: The book is designed for students of the Agricultural Engineering, Food Processing, Dairy and Food Engineering, Food Science and Technology, Process and Food Engineering, Food Technology, Dairy Science and Technology, Post Harvest Engineering and Technology, Agricultural Structure and Process Engineering, Horticulture (specialized in Post Harvest Technology) and Home Science (Food and Nutrition).The goal of this book is to provide complete and simplified reach out to understanding of the basic fundamentals of Agricultural Processing and Food Technology. It also gives knowledge on Food Microbiology, Food Chemistry, Food Engineering as well as Food Packaging. The book covers general agriculture in detail.
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