Thermal Processing of Foods / Institute of Food Technologists Series (ePub)
Control and Automation
(Sprache: Englisch)
The food industry has utilized automated control systems for over a
quarter of a century. However, the past decade has seen an increase
in the use of more sophisticated software-driven, on-line control
systems, especially in thermal processing unit...
quarter of a century. However, the past decade has seen an increase
in the use of more sophisticated software-driven, on-line control
systems, especially in thermal processing unit...
Leider schon ausverkauft
eBook (ePub)
- Lastschrift, Kreditkarte, Paypal, Rechnung
- Kostenloser tolino webreader
Produktdetails
Produktinformationen zu „Thermal Processing of Foods / Institute of Food Technologists Series (ePub)“
The food industry has utilized automated control systems for over a
quarter of a century. However, the past decade has seen an increase
in the use of more sophisticated software-driven, on-line control
systems, especially in thermal processing unit operations. As these
software-driven control systems have become more complex, the need
to validate their operation has become more important. In addition
to validating new control systems, some food companies have
undertaken the more difficult task of validating legacy control
systems that have been operating for a number of years on retorts
or aseptic systems.
Thermal Processing: Control and Automation presents an
overview of various facets of thermal processing and packaging from
industry, academic, and government representatives. The book
contains information that will be valuable not only to a person
interested in understanding the fundamental aspects of thermal
processing (eg graduate students), but also to those involved in
designing the processes (eg process specialists based in food
manufacturing) and those who are involved in process filing with
USDA or FDA. The book focuses on technical aspects, both from a
thermal processing standpoint and from an automation and process
control standpoint. Coverage includes established technologies such
as retorting as well as emerging technologies such as continuous
flow microwave processing. The book addresses both the theoretical
and applied aspects of thermal processing, concluding with
speculations on future trends and directions.
quarter of a century. However, the past decade has seen an increase
in the use of more sophisticated software-driven, on-line control
systems, especially in thermal processing unit operations. As these
software-driven control systems have become more complex, the need
to validate their operation has become more important. In addition
to validating new control systems, some food companies have
undertaken the more difficult task of validating legacy control
systems that have been operating for a number of years on retorts
or aseptic systems.
Thermal Processing: Control and Automation presents an
overview of various facets of thermal processing and packaging from
industry, academic, and government representatives. The book
contains information that will be valuable not only to a person
interested in understanding the fundamental aspects of thermal
processing (eg graduate students), but also to those involved in
designing the processes (eg process specialists based in food
manufacturing) and those who are involved in process filing with
USDA or FDA. The book focuses on technical aspects, both from a
thermal processing standpoint and from an automation and process
control standpoint. Coverage includes established technologies such
as retorting as well as emerging technologies such as continuous
flow microwave processing. The book addresses both the theoretical
and applied aspects of thermal processing, concluding with
speculations on future trends and directions.
Inhaltsverzeichnis zu „Thermal Processing of Foods / Institute of Food Technologists Series (ePub)“
Contributors. Chapter 1 Introduction (K.P. Sandeep). Chapter 2 Elements, Modes, Techniques, and Design of Process Control for Thermal Processes (David Bresnahan). Chapter 3 Process Control of Retorts (Ray Carroll). Chapter 4 On-Line Control Strategies to Correct Deviant Thermal Processes: Batch Sterilization of Low-Acid Foods (Ricardo Simpson, I. Figueroa, and Arthur A. Teixeira). Chapter 5 Computer Software for On-Line Correction of Process Deviations in Batch Retorts (Arthur A. Teixeira and Murat O. Balaban). Chapter 6 Optimization, Control, and Validation of Thermal Processes for Shelf-Stable Products (Francois Zuber, Antoine Cazier, and Jean Larousse). Chapter 7 Instrumentation, Control, and Modeling of Continuous Flow Microwave Processing (Cristina Sabliov and Dorin Boldor). Index.
Autoren-Porträt
K. P. Sandeep is Professor of Food Engineering at North Carolina State University. Professor Sandeep has contributed to eight books, 44 peer-reviewed publications, and nearly 100 abstracts, posters, and presentations on aseptic processing and related topics.
Bibliographische Angaben
- 2011, 1. Auflage, 224 Seiten, Englisch
- Herausgegeben: K. P. Sandeep
- Verlag: John Wiley & Sons
- ISBN-10: 0470960272
- ISBN-13: 9780470960271
- Erscheinungsdatum: 12.05.2011
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: ePub
- Größe: 3.16 MB
- Mit Kopierschutz
Sprache:
Englisch
Kopierschutz
Dieses eBook können Sie uneingeschränkt auf allen Geräten der tolino Familie lesen. Zum Lesen auf sonstigen eReadern und am PC benötigen Sie eine Adobe ID.
Kommentar zu "Thermal Processing of Foods / Institute of Food Technologists Series"
0 Gebrauchte Artikel zu „Thermal Processing of Foods / Institute of Food Technologists Series“
Zustand | Preis | Porto | Zahlung | Verkäufer | Rating |
---|
Schreiben Sie einen Kommentar zu "Thermal Processing of Foods / Institute of Food Technologists Series".
Kommentar verfassen