Physical principles of food preservation
著者
書誌事項
Physical principles of food preservation
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 129）
M. Dekker, c2003
2nd ed., rev. and expanded
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more.
目次
ter Reed and James K. Stoops.
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