Thermal Processing of Packaged Foods
(Sprache: Englisch)
A fully revised and updated edition of a hugely practical work. Unlike other texts on thermal processing, which cover the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed...
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A fully revised and updated edition of a hugely practical work. Unlike other texts on thermal processing, which cover 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. 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.
Klappentext zu „Thermal Processing of Packaged Foods “
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.Inhaltsverzeichnis zu „Thermal Processing of Packaged Foods “
- Introduction- Heat Transfer
- Kinetics of thermal processing
- Sterilization, pasteurization and cooking criteria
- Heat penetration of packaged foods
- Process evaluation techniques
- Quality optimization
- Engineering and economics aspects of thermal processing
- Retort Control
- Safety aspects of thermal processing
- Appendices A and B
- Apendices: Protocols for heat penetration studies, Complete nomenclature and glossary of terms, Food Process Filing -FDA
- Index
Bibliographische Angaben
- Autoren: S. Donald Holdsworth , Ricardo Simpson
- 2007, 2nd ed., 407 Seiten, mit Abbildungen, Maße: 16,5 x 24,2 cm, Gebunden, Englisch
- Verlag: Springer
- ISBN-10: 0387722491
- ISBN-13: 9780387722498
- Erscheinungsdatum: 12.10.2007
Sprache:
Englisch
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