Synopsis
The application of heat is both an important method of preserving foods and a way of developing texture, flavor, and color. It has long been recognized that thermal technologies must ensure the safety of food without compromising food quality, but new research is rarely compiled. Improving the Thermal Processing of Foods summarizes the results of key investigations on improving particular thermal processing techniques and measuring their effectiveness.
The book begins by examining how to optimize thermal processes. Part 1 addresses safety, quality, efficiency, productivity, and the application of computational fluid dynamics. Part 2 focuses on developments in technologies for sterilization and pasteurization with chapters on modelling retort, temperature control, developments in packaging, sous vide, and cook-chill processing. Several chapters cover continuous heat processing and discusses developments in tubular heat exchangers, aseptic processing, and ohmic and air impingement heating. The fourth part considers the validation of thermal processes, modelling heat penetration curves, using data loggers, and time-temperature integrators, and other new measuring techniques. The final group of chapters details methods of analyzing microbial inactivation in thermal processing as well as identifying and dealing with heat-resistant bacteria.
Improving the Thermal Processing of Foods is a standard, comprehensive reference book for those working in the food processing industry.
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Présentation de l'éditeur
The application of heat is both an important method of preserving foods and a way of developing texture, flavor, and color. It has long been recognized that thermal technologies must ensure the safety of food without compromising food quality, but new research is rarely compiled. Improving the Thermal Processing of Foods summarizes the results of key investigations on improving particular thermal processing techniques and measuring their effectiveness.
The book begins by examining how to optimize thermal processes. Part 1 addresses safety, quality, efficiency, productivity, and the application of computational fluid dynamics. Part 2 focuses on developments in technologies for sterilization and pasteurization with chapters on modelling retort, temperature control, developments in packaging, sous vide, and cook-chill processing. Several chapters cover continuous heat processing and discusses developments in tubular heat exchangers, aseptic processing, and ohmic and air impingement heating. The fourth part considers the validation of thermal processes, modelling heat penetration curves, using data loggers, and time-temperature integrators, and other new measuring techniques. The final group of chapters details methods of analyzing microbial inactivation in thermal processing as well as identifying and dealing with heat-resistant bacteria.
Improving the Thermal Processing of Foods is a standard, comprehensive reference book for those working in the food processing industry.
Revue de presse
This is an excellent text for a university library or library of a company where new methods of thermal processing are being used., Food Australia
...clarity in writing, and presentation of figures and tables., IChem Food and Drink Subject Group
The text is well written, the latest ideas and methods used in thermal processing of foods are very well detailed., Food Australia
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Résultats de recherche pour Improving The Thermal Processing Of Foods
Image d'archives
Woodhead's Food Science, Technology and Nutrition List: Improving the Thermal Processing of Foods
Edité par
CRC Press, 2004
ISBN 10 : 0849325498
ISBN 13 : 9780849325496
Ancien ou d'occasion
Couverture rigide
Vendeur : Anybook.com, Lincoln, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Etat : Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1000grams, ISBN:0849325498. N° de réf. du vendeur 4929073
Acheter D'occasion
EUR 35,29
Expédition à EUR 15,78
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 1 disponible(s)