Postharvest and Postmortem Processing of Raw Food Materials

Postharvest and Postmortem Processing of Raw Food Materials, a volume in the Unit Operations and Processing Equipment in the Food Industry series, presents the processing operations and handling of agricultural crops, animal products, and raw food materials after their harvesting/slaughtering and entrance into food production factories. Divided in three sections, Primary operations in postharvest processing, Disintegration of raw agricultural crops and Postmortem processing operations, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets all who are engaged in food processing operations worldwide, giving the readers a good knowledge and basics of food engineering principles, as well as its applications in different food processes. Thoroughly explores novel applications of postharvest/postmortem operations in processing food productsBrings perspectives about the postharvest processing of different agricultural crops and postmortem processing of different animal meatsHelps to improve the quality and safety of food products with postharvest/postmortem operations