Thermal processing of packaged foods

著者

• Holdsworth, S. D.
• Simpson, Ricardo

書誌事項

Thermal processing of packaged foods

Donald Holdsworth and Ricardo Simpson

（Food engineering series）

Springer, c2007

2nd ed

注記

Includes bibliographical references and index

内容説明・目次

内容説明

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.

目次

Heat Transfer.- Kinetics of Thermal Processing.- Sterilization, Pasteurization and Cooking Criteria.- Heat Penetration in Packaged Foods.- Process Evaluation Techniques.- Quality Optimization.- Engineering Aspects of Thermal Processing.- Retort Control.- Safety Aspects of Thermal Processing.

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BB14687989
• ISBN:
  • 9780387722498
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: New York
• ページ数/冊数: xv, 407 p.
• 大きさ: 25 cm
• 分類:
  • LCC : TP371.2
• 件名:
  • LCSH : Food -- Effect of heat on
  • LCSH : Food -- Packaging
• 親書誌ID:
  • BA2972242X