Thermal Processing of Packaged Foods

2. Auflage 2007
ISBN: 978-0-387-72249-8
Verlag: Springer Netherlands

Buch, Englisch, 407 Seiten, Book, Format (B × H): 155 mm x 235 mm, Gewicht: 793 g

Reihe: Food Engineering Series

This is the second edition of Holdsworth and Simpson’s highly practical work on a subject of growing importance in this age of convenience foods. As before, it discusses the physical and engineering aspects of the thermal processing of packaged foods, and examines the methods which have been used to establish the time and temperature of processes to sterilize or pasteurize the food. However, there is lots of new material too. Unlike other texts on thermal processing, which cover very adequately the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products.

Zielgruppe

Research

Autoren/Hrsg.

Holdsworth, S. Donald

Simpson, Ricardo

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Heat Transfer.- Kinetics of Thermal Processing.- Sterilization, Pasteurization and Cooking Criteria.- Heat Penetration in Packaged Foods.- Process Evaluation Techniques.- Quality Optimization.- Engineering Aspects of Thermal Processing.- Retort Control.- Safety Aspects of Thermal Processing.