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Improving the thermal processing of foods
Publication details: Cambridge, Woodhead, 2004Description: 507pISBN: 1855737302Subject(s): Food processing | Thermal processing of food | Ohmic heating | Heat treatment | Food preservationLOC classification: TP370Online resources: click here Summary: Thermal technologies must ensure the safety of food without compromising its quality. This important book summarizes key research both on improving particular techniques and measuring their effectiveness in preserving food and enhancing its quality. Topics include retort processing and temperature control, rotary thermal processing, plate and tubular heat exchangers, aseptic processing, ohmic and air impingement heating, optimization and validation of heat processes, dealing with heat-resistant bacteria, and modelling heat penetration.| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| EBOOK | CAFRE Loughry Library ONLINE | EBOOK (Browse shelf(Opens below)) | 1 | Available | 91375-2001 | |
| Book - Standard loan | CAFRE Loughry Library | TP370 RIC (Browse shelf(Opens below)) | 1 | Available | 165265 |
Thermal technologies must ensure the safety of food without compromising its quality. This important book summarizes key research both on improving particular techniques and measuring their effectiveness in preserving food and enhancing its quality. Topics include retort processing and temperature control, rotary thermal processing, plate and tubular heat exchangers, aseptic processing, ohmic and air impingement heating, optimization and validation of heat processes, dealing with heat-resistant bacteria, and modelling heat penetration.
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