Thermal Food Processing
Crc Press Inc (Verlag)
978-1-57444-628-9 (ISBN)
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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.
MODELING
Thermal Physical Properties of Foods, A.E. Delgado, Da-Wen
Sun, and A.C. Rubiolo
Heat and Mass Transfer in Thermal Food Processing, Lijun
Wang and Da-Wen Sun
Simulating Thermal Food Processes Using Deterministic
Models, Arthur A. Teixeira
Modeling Food Thermal Processes Using Artificial Neural
Networks, C.R. Chen and H.S. Ramaswamy
Modeling Thermal Processing Using Computational
Fluid Dynamics (CFD), Xiao Dong Chen
QUALITY AND SAFETY
Thermal Processing of Meat Products, Harshavardhan
Thippareddi and Marcos Sanchez
Thermal Processing of Poultry Products, Paul L. Dawson,
Sunil Mangalassary, and Brian W. Sheldon
Thermal Processing of Fishery Products, Isabel Medina
Méndez and José Manuel Gallardo Abuín
Thermal Processing of Dairy Products, A.L. Kelly, N. Datta,
and H.C. Deeth
UHT Thermal Processing of Milk, Pamela Manzi and Laura
Pizzoferrato
Thermal Processing of Canned Foods, Z. Jun Weng
Thermal Processing of Ready Meals, Gary Tucker
Thermal Processing of Vegetables, Jasim Ahmed and U.S.
Shivhare
INNOVATIONS IN PAST AND EMERGING TECHNOLOGIES
Ohmic Heating for Food Processing, António Augusto Vicente,
Inês de Castro, and José António Teixeira
Radio Frequency Dielectric Heating, Yanyun Zhao
Infrared Heating, Noboru Sakai and Weijie Mao
Pressure-Assisted Thermal Processing, Takashi Okazaki and
Kanichi Suzuki
pH-Assisted Thermal Processing, Alfredo Palop and Antonio
Martínez
Time-Temperature Integrators for Thermal Process
Evaluation, Antonio Martínez, M. Rodrigo, P.S. Fernández,
and J. Ocio
INDEX
Erscheint lt. Verlag | 12.12.2005 |
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Reihe/Serie | Contemporary Food Engineering |
Zusatzinfo | 250 equations; 84 Tables, black and white; 163 Illustrations, black and white |
Verlagsort | Bosa Roca |
Sprache | englisch |
Maße | 152 x 229 mm |
Gewicht | 998 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 1-57444-628-2 / 1574446282 |
ISBN-13 | 978-1-57444-628-9 / 9781574446289 |
Zustand | Neuware |
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