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Da-Wen Sun “Thermal Food Processing: New Technologies and Quality Issues"

The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining the latest developments and analyzing the latest trends in thermal food processing research and development. The book is divided into three parts for easy reference. Part I, Modeling of Thermal Food Processes, discusses the thermal physical properties of foods, recent developments in heat and mass transfer, innovative modeling techniques including artificial neural network modeling, and computational fuel dynamics. Part II, Quality and Safety of Thermally Processed Food, provides the latest research and development information used to maintain high quality and safety standards for certain types of food products including thermally processed meat, poultry, fishery products, dairy products, canned foods, and vegetables. Part III, Innovations in Thermal Food Processes, details existing, alternative thermal processing technologies, outlining their potential, future application in the food industry. These innovations include the ohmic heating technique, radio frequency energies, infrared rays, the combination of pressure and pH with thermal processing, and time-temperature integrators used in evaluating and controlling thermal processes.

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	Science/Engineering Novel Food Processing Technologies (Food Science and Technology) by Gustavo V. Barbosa-Canovas Novel Food Processing Technologies (Food Science and Technology) by Gustavo V. Barbosa-CanovasPublisher: CRC Press \| November 30, 2004 \| ISBN: 082475333X \| Pages: 720 \| PDF \| 60 MBReflecting current trends in alternative food processing and ...
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	Science/Engineering Novel Food Processing Technologies (Food Science and Technology) by Gustavo V. Barbosa-Canovas Novel Food Processing Technologies (Food Science and Technology) by Gustavo V. Barbosa-CanovasPublisher: CRC Press \| November 30, 2004 \| ISBN: 082475333X \| Pages: 720 \| PDF \| 60 MBReflecting current trends in alternative food processing and ...
	Science/Engineering Food Safety and Food Quality (Issues in Environmental Science and Technology) Food Safety and Food Quality (Issues in Environmental Science and Technology) Royal Society of Chemistry \| June 28, 2001 \| ISBN-10: 0854042709 \| 166 pages \| PDF \| 2.1 mbThe quality and safety of the food we eat attracts a great deal of pub ...
	Science/Engineering Encapsulation Technologies for Active Food Ingredients and Food Processing N.J. (Klaas-Jan) Zuidam, Viktor Nedovic, "Encapsulation Technologies for Active Food Ingredients and Food Processing"Springer \| 2009-10 \| ISBN: 1441910077 \| 400 pages \| PDF \| 9,1 MBConsumers prefer food products that are tasty, healthy ...
	Family & Home Engineering Aspects of Thermal Food Processing Ricardo Simpson, "Engineering Aspects of Thermal Food Processing" CRC \| 2009 \| ISBN: 1420058584 \| 522 pages \| PDF \| 12,4 MB Access the Latest Advances in Food Quality Optimization and Safety Assurance Thermal processing has undergone a ...
	Family & Home Thermal Technologies in Food Processing Thermal Technologies in Food Processing Publisher: Woodhead Publishing Ltd \| ISBN: 185573558X \| edition 2001 \| PDF \| 311 pages \| 21,1 mbThermal Technologies in Food Processing by Philip Richardson
	Family & Home Thermal Technologies in Food Processing (Repost) Thermal Technologies in Food Processing Publisher: CRC Press \| ISBN: 0849312167 \| edition 2001 \| PDF \| 304 pages \| 16,3 mbA collection of research on the application of heat and thermal technology in food processing. Looks at important iss ...

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