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Thermal technologies in food processing

Author: Philip Richardson
Publisher: Boca Raton, (Fla.) : CRC Press ; Cambridge : Woodhead, 2001.
Series: Woodhead Publishing series in food science and technology.
Edition/Format:   Print book : EnglishView all editions and formats
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Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue. It provides food  Read more...

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Document Type: Book
All Authors / Contributors: Philip Richardson
ISBN: 0849312167 9780849312168 185573558X 9781855735583
OCLC Number: 48165488
Description: xvi, 294 pages : illustrations ; 24 cm.
Contents: Part 1 Conventional technologies: Retort technology; Continuous heat processing - indirect and direct. Part 2 Measurement and control: Pressure measurement; Temperature measurement; Validation of heat processes: Temperature distribution testing, heat penetration testing, microbiological spore methods, biochemical time and temperature indicators; Modelling and simulation of thermal processes; Modelling particular thermal technologies: Continuous heating and cooling processes, ohmic and microwave heating; Thermal processing and food quality: The Maillard reaction. Part 3 New thermal technologies: Radio frequency; Microwave processing; Infrared heating; Instant and high-heat infusion; Ohmic heating; Combined high pressure thermal treatment of foods; Use of integrated kinetic information in process design and optimization.
Series Title: Woodhead Publishing series in food science and technology.
Responsibility: edited by Philip Richardson.
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...highly recommended for use by universities and by processors interested in the subject., Food Australia

 
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