Physico-Chemical Aspects of Food Processing

  • S. T. Beckett

Table of contents

  1. Front Matter
    Pages i-xvii
  2. T. M. Herrington, F. C. Vernier
    Pages 1-16
  3. B. Bergenståhl
    Pages 49-64
  4. J. C. Hoskin, P. S. Dimick
    Pages 65-79
  5. E. J. Windhab
    Pages 80-116
  6. S. M. Clegg
    Pages 117-141
  7. G. Talbot
    Pages 142-166
  8. R. M. Gibson
    Pages 193-211
  9. M. Edwards
    Pages 212-233
  10. J. E. Holdsworth, S. J. Haylock
    Pages 234-257
  11. S. J. James
    Pages 276-291
  12. H. F. Jones, S. T. Beckett
    Pages 292-314
  13. P. Bowler, V. Y. Loh, R. A. Marsh
    Pages 315-331
  14. M. F. Eeles
    Pages 332-346
  15. S. T. Beckett
    Pages 347-367
  16. R. C. E. Guy
    Pages 368-386
  17. C. J. B. Brimelow
    Pages 387-416
  18. C. W. Bamforth
    Pages 417-439
  19. C. A. Street
    Pages 440-452
  20. Back Matter
    Pages 453-465

About this book


Food processing is now the biggest industry in the UK and in many other countries. It is also rapidly changing from what was essentially a craft industry, batch processing relatively small amounts of product, to a very highly automated one with continuously operating high speed production lines. In addition, consumers have developed a greater expectation for consistently high standard products and coupled this with demands for such things as a more natural flavour, lower fat etc. The need for an increased knowledge of the scientific principles behind food processing has never been greater. Within the industry itself, increased automation, company diversification and amalgamations etc. have meant that those working in it have often to change their field of operation. Whereas twenty years ago, someone starting work in one branch of the food industry could expect, if he or she so desired, to work there all their working lives, this is now seldom the case. This means that a basic knowledge of the principles behind food processing is necessary both for the student at university or college, and for those already in the industry. It is hoped, therefore, that this book will appeal to both, and prove to be a useful reference over a wide range of food processing.


food food industry food processing processing rheology

Editors and affiliations

  • S. T. Beckett
    • 1
  1. 1.Nestlé R&D CentreYorkUK

Bibliographic information

  • DOI
  • Copyright Information Springer-Verlag US 1995
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-0-7514-0240-7
  • Online ISBN 978-1-4613-1227-7
  • Buy this book on publisher's site