Essentials of Thermal Processing - Couverture rigide

Tucker, Gary; Featherstone, Susan

 
9781119470373: Essentials of Thermal Processing
Couverture rigide
ISBN 10 : 1119470374 ISBN 13 : 9781119470373
Editeur : Wiley-Blackwell, 2021

Synopsis

ESSENTIALS OF THERMAL PROCESSING

Explore this fully updated new edition of a practical reference on food preservation from two leading voices in the industry

Among all food preservation methods in use today, thermal processing remains the single most important technique used in the industry. The newly revised Second Edition of Essentials of Thermal Processing delivers a thorough reference on the science and applications of the thermal processing of a wide variety of food products. The book offers readers essential information on the preservation of food products by heat, including high-acid foods and low-acid sterilized foods requiring a full botulinum cook.

The accomplished authors--noted experts in their field--discuss all relevant manufacturing steps, from raw material microbiology through the various processing regimes, validation methods, packaging, incubation testing, and spoilage incidents.

Two new chapters on temperature and heat distribution, as well as heat penetration of foods, are included. More worked and practical examples are found throughout the book as well. Readers will also benefit from the inclusion of:

  • A thorough introduction to the microbiology of heat processed foods, food preservation techniques, low acid canned foods, and high acid foods
  • An exploration of acidified products, heat extended shelf-life chilled foods, and processing methods
  • Discussions of cooking and process optimization, process validation, and heat penetration and process calculations
  • An examination of cooling and water treatment, how to handle process deviations, and packaging options for heat preserved foods

Perfect for professionals working in the food processing and preservation industries, Essentials of Thermal Processing will also earn a place in the libraries of anyone seeking a one-stop reference on the subject of thermal processing for food products.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l'auteur

Gary Tucker, Campden BRI in the United Kingdom.

Susan Featherstone is a Director at Safe Food Consulting in South Africa.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Wiley-Blackwell
Date d'édition
2021
Langue
anglais
ISBN 10 
1119470374
ISBN 13 
9781119470373
Reliure
Relié
Numéro d'édition
2
Nombre de pages
400
Coordonnées du fabricant
non disponible
Personne responsable
non disponible