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Thermal food processing : new technologies and quality issues

Author: Da-Wen Sun
Publisher: Hoboken : CRC Press, 2012.
Series: Contemporary food engineering.
Edition/Format:   eBook : Document : English : 2nd ed
Database:WorldCat
Summary:
Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today and pinpoints the trends in future research and development. Topics  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Sun, Da-Wen.
Thermal Food Processing : New Technologies and Quality Issues.
Hoboken : CRC Press, ©2012
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Da-Wen Sun
ISBN: 9781439876794 1439876797
OCLC Number: 794328341
Description: 1 online resource (677 pages).
Contents: Front Cover; Contents; Series Preface; Preface; Editor; Contributors; Chapter 1 --
Thermal Physical Properties of Foods; Chapter 2 --
Heat and Mass Transfer in Thermal Food Processing; Chapter 3 --
Thermal Effects in Food Microbiology; Chapter 4 --
Simulating Thermal Food Processes Using Deterministic Models; Chapter 5 --
Modeling Food Thermal Processes Using Artificial Neural Networks; Chapter 6 --
Modeling Thermal Processing Using Computational Fluid Dynamics (CFD); Chapter 7 --
Modeling Thermal Microbial Inactivation Kinetics; Chapter 8 --
Thermal Processing of Meat and Meat Products. Chapter 9 --
Thermal Processing of Poultry ProductsChapter 10 --
Thermal Processing of Fishery Products; Chapter 11 --
Thermal Processing of Dairy Products; Chapter 12 --
Ultrahigh Temperature Thermal Processing of Milk; Chapter 13 --
Thermal Processing of Canned Foods; Chapter 14 --
Thermal Processing of Ready Meals; Chapter 15 --
Thermal Processing of Vegetables; Chapter 16 --
Thermal Processing of Fruits and Fruit Juices; Chapter 17 --
Aseptic Processing and Packaging; Chapter 18 --
Ohmic Heating for Food Processing; Chapter 19 --
Radio Frequency Dielectric Heating; Chapter 20 --
Infrared Heating. Chapter 21 --
Microwave HeatingChapter 22 --
Combination Treatment of Pressure and Mild Heating; Chapter 23 --
pH-Assisted Thermal Processing; Back Cover.
Series Title: Contemporary food engineering.
Responsibility: edited by Da-Wen Sun.

Abstract:

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today and pinpoints the trends in future research and development. Topics discussed include: Thermal properties of foods, including heat capacity, conductivity, diffusivity, and density Heat and mass transfer and related engineering principles, mechanisms, an.

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