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FOOD PROCESSING OPERATIONS, THEIR MANAGEMENT, MACHINES, MATERIALS, and METHODS

Volume I. Maynard A. Joslyn and J. L. Heid. The Avi Publishing Co. Inc., West Port, Conn., 644 pp. $19.75. 1963

University of Illinois, Urbana

ABSTRACT

FOOD PROCESSING OPERATIONS, THEIR MANAGEMENT, MACHINES, MATERIALS, AND METHODS–Volume I. Maynard A. Joslyn and J. L. Heid. The Avi Publishing Co. Inc., West Port, Conn., 644 pp. $19.75. 1963.

This book contains 22 chapters, divided into three sections. M. A. Joslyn and J. L. Heid have edited the volume, which has 22 individual contributors. The first section covers line and staff organization, functions, and techniques. Individual chapters include production management, industrial engineering, cost accounting, bank financing, quality control methods, statistical quality control, pack statistics, plant safety, and research and development. The second section covers facilities, utilities and sanitation, and includes chapters on sanitation, electricity, water, steam refrigeration, and radiation in food processing.

The third section is devoted to raw materials, production, harvesting, receiving and preparing specific food products. Individual chapters include vegetable and fruit crops for processing, dairy products, commercial fishery methods, processing of seafoods and aging, curing, and smoking of meats.