Thermal processing of food products by steam and hot water Books

Click Get Book Button To Download or read online Thermal processing of food products by steam and hot water books, Available in PDF, ePub, Tuebl and Kindle. This site is like a library, Use search box in the widget to get ebook that you want.

Federal Register


Federal Register
  • Author :
  • Publisher :
  • Release : 1984-04-09
  • ISBN : UIUC:30112059138922
  • Language : En, Es, Fr & De
GET BOOK

Improving the thermal Processing of Foods


Improving the thermal Processing of Foods
  • Author : P Richardson
  • Publisher : Elsevier
  • Release : 2004-07-16
  • ISBN : 9781855739079
  • Language : En, Es, Fr & De
GET BOOK

The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality. Improving the thermal processing of foods summarises key research both on improving particular thermal processing techniques and measuring their effectiveness. Part one examines how best to optimise thermal processes, with chapters addressing safety and quality, efficiency and productivity and the application of computational fluid dynamics. Part two focuses on developments in technologies for sterilisation and pasteurisation with chapters on modelling retort temperature control and developments in packaging, sous-vide and cook-chill processing. There are chapters covering continuous heat processing, including developments in tubular heat exchangers, aseptic processing and ohmic and air impingement heating. The fourth part considers the validation of thermal processes, modelling heat penetration curves, using data loggers and time-temperature integrators and other new measuring techniques. The final group of chapters detail methods of analysing microbial inactivation in thermal processing and identifying and dealing with heat-resistant bacteria. Improving the thermal processing of foods is a standard reference book for those working in the food processing industry. Concisely explores prevailing developments in thermal technologies Summarises key research for improving food preservation techniques Analyses the effectiveness of methods used to enhance the quality of food

Introduction to Thermal Processing of Foods


Introduction to Thermal Processing of Foods
  • Author : Samuel A. Goldblith
  • Publisher :
  • Release : 1961
  • ISBN : UOM:39015074101059
  • Language : En, Es, Fr & De
GET BOOK

"The present volume presents some of the important original papers realting to the microbiology and thermal processing of foods." - from Preface.

Handbook of Food Science Technology and Engineering 4 Volume Set


Handbook of Food Science  Technology  and Engineering   4 Volume Set
  • Author : Y. H. Hui
  • Publisher : CRC Press
  • Release : 2005-12-19
  • ISBN : 9781466507876
  • Language : En, Es, Fr & De
GET BOOK

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Handbook of Food Science Technology and Engineering


Handbook of Food Science  Technology  and Engineering
  • Author : Yiu H. Hui
  • Publisher : CRC Press
  • Release : 2006
  • ISBN : 1574445529
  • Language : En, Es, Fr & De
GET BOOK