Science/Engineering Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization (Food Engineering Series) (0834212595)

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Michael J. Lewis, Neil J. Heppell "Continuous Thermal Processing of Foods:

Pasteurization and UHT Sterilization (Food Engineering Series)"

This new book updates and expands Harold Burton's classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of thermal processing of liquid and particulate foods. The food products covered now include soups, sauces, fruit juices, and other beverages, in addition to milk and milk products. Pasteurization, sterilization, and aseptic processing are all discussed, with emphasis on the underlying principles and problems of heat treatment of more viscous fluids, where streamline flow conditions are likely to prevail, and of products containing particles. Pasteurization and heat treatments designed to further extend the shelf life of pasteurized products are also discussed, and the pasteurization and sterilization processes are compared to highlight similarities and differences. Throughout, factors influencing the safety and quality of heated foods are emphasized. This book contains over 100 illustrations and 50 tables, as well as extensive cross-referencing and a comprehensive reference section.

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	Food Powders: Physical Properties, Processing, and Functionality (Food Engineering Series) by: Gustavo V. Food Powders: Physical Properties, Processing, and Functionality (Food Engineering Series) by: Gustavo V.Publisher: Springer \| 1 May 2005 \| ISBN: 0306478064 \| Pages: 372 \| PDF \| 6.9 MBFood Powders is the first book that addresses key aspect ...
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	Science/Engineering Processing Effects on Safety and Quality of Foods (Contemporary Food Engineering) Enrique Ortega-Rivas, "Processing Effects on Safety and Quality of Foods (Contemporary Food Engineering)" CRC \| 2009 \| ISBN: 1420061127 \| 594 pages \| PDF \| 4,7 MB Thermal processing is known to effectively control microbial populations in ...
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