Science/Engineering Thermal Processing of Packaged Foods (Food Engineering Series) (2nd edition) (0387722491)

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Thermal Processing of Packaged Foods (Food Engineering Series) (2nd edition)

Thermal Processing of Packaged Foods, Second Edition, discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods that have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food.

New features in this edition include:

The increased use of new packaging materials, including retortable pouches and the use of containers made from other plastic composite materials.

The application of newer processing methods which use heat transfer media such as hot water, air/steam, and steam/water, which are necessary for the newer forms of packaging material.

New methods of theoretically calculating the heat transfer characteristics during processing, including three-dimensional modeling and application of computerized fluid dynamics (CFD) techniques.

The implications of newer models for microbial destruction.

Revised techniques for process evaluation using computer models.

The development of process schedules for quality optimization in newer packaging materials.

Important new aspects of methods of retort control.

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.

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	Family & Home High Pressure Processing of Foods (Institute of Food Technologists Series) Florence Feeherry, Christopher Doona "High Pressure Processing of Foods (Institute of Food Technologists Series)"Wiley-Blackwell \| 2007-11-27 \| ISBN: 0813809444 \| 272 pages \| PDF \| 3,6 MBIn High Pressure Processing of Foods, an array of int ...
	Science/Engineering Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization (Food Engineering Series) Michael J. Lewis, Neil J. Heppell "Continuous Thermal Processing of Foods:Pasteurization and UHT Sterilization (Food Engineering Series)"Springer \| 2000-07-31 \| ISBN: 0834212595 \| 462 pages \| PDF \| 25,3 MBThis new book updates and expands H ...
	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 ...
	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 ...
	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 High Pressure Processing of Foods (Institute of Food Technologists Series) (Repost) High Pressure Processing of Foods (Institute of Food Technologists Series) Publisher: Wiley-Blackwell \| ISBN: 0813809444 \| edition 2007 \| PDF \| 272 pages \| 10,3 mbIn High Pressure Processing of Foods, an array of international experts inte ...

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