Thermal Processing of Packaged Foods
Seiten
1997
Kluwer Academic / Plenum Publishers (Verlag)
978-0-7514-0375-6 (ISBN)
Kluwer Academic / Plenum Publishers (Verlag)
978-0-7514-0375-6 (ISBN)
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This work provides a comprehensive overview of the physical and engineering aspects of the thermal processing of packaged foods, i.e. the heating and cooling of food products hermetically sealed in cans, glass or plastic containers.
This work provides a comprehensive overview of the physical and engineering aspects of the thermal processing of packaged foods, i.e. the heating and cooling of food products hermetically sealed in containers. The methods used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food are examined and practical guidelines for the implementation of these methods are given. Written primarily for food processing engineers and those involved in the development of new products and equipment, this volume should also be of interest to quality assurance personnel, regulatory officials and legislators, as well as academic researchers in food process engineering.
This work provides a comprehensive overview of the physical and engineering aspects of the thermal processing of packaged foods, i.e. the heating and cooling of food products hermetically sealed in containers. The methods used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food are examined and practical guidelines for the implementation of these methods are given. Written primarily for food processing engineers and those involved in the development of new products and equipment, this volume should also be of interest to quality assurance personnel, regulatory officials and legislators, as well as academic researchers in food process engineering.
Heat transfer; kinetics of thermal processing; sterilization and pasteurization and cooking criteria; factors affecting heat penetration; process evaluation techniques; quality optimization; engineering aspects; retort control; safety aspects of heat processed foods. Appendices: Kinetic factors for microbial inactivation; kinetic factors for quality attributes.
| Reihe/Serie | Food Engineering Series |
|---|---|
| Zusatzinfo | 50 line illustrations, 5 halftone illustrations, references, index |
| Verlagsort | Dordrecht |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 604 g |
| Einbandart | gebunden |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-7514-0375-X / 075140375X |
| ISBN-13 | 978-0-7514-0375-6 / 9780751403756 |
| Zustand | Neuware |
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