Thermal processing of packaged foods
著者
書誌事項
Thermal processing of packaged foods
Blackie Academic & Professional, 1997
1st ed
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
- 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.
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