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Thermal processing of packaged foods

Author: Donald Holdsworth; Ricardo Simpson
Publisher: New York, NY Springer 2007
Series: Food engineering series
Edition/Format:   Computer file : English : 2. edView all editions and formats
Summary:
This is the second edition of Holdsworth and Simpson's highly practical work on a subject of growing importance in this age of convenience foods. As before, it discusses the physical and engineering aspects of the thermal processing of packaged foods, and examines the methods which have been used to establish the time and temperature of processes to sterilize or pasteurize the food. However, there is lots of new  Read more...
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Material Type: Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Donald Holdsworth; Ricardo Simpson
ISBN: 9780387722498 0387722491 9780387722504 0387722505
OCLC Number: 845271925
Description: Online-Ressource Ill., graph. Darst
Series Title: Food engineering series
Responsibility: Donald Holdsworth and Ricardo Simpson
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Abstract:

This is the second edition of Holdsworth and Simpson's highly practical work on a subject of growing importance in this age of convenience foods. As before, it discusses the physical and engineering aspects of the thermal processing of packaged foods, and examines the methods which have been used to establish the time and temperature of processes to sterilize or pasteurize the food. However, there is lots of new material too. 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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