Thermal technologies in food processing
by Richardson, Philip, (Philip S.)
Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of con…
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- Full title :Thermal technologies in food processing / edited by Philip Richardson.
Summary
Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. 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 manuf.
Read More ↓Edition Statements
- Publication Date:2001.
Publication Statements
- Publisher(s):CRC Press, Woodhead Pub
- Place of Publication:Boca Raton, Fla
- Language:eng
- Publication Date:2001.
The Physical Object
- Description:1 online resource (xvi, 294 pages) : : illustrations
Edition Identifiers
- ISBN:1591243327, 9781591243328, 1855736616, 9781855736610, 185573558X, 9781855735583, 1280372818, 9781280372810
- oclc:ocm50266872
- LC Classification:TP371.2
- Dewey Decimal:664/.028
Table of Contents
Preliminaries; Contents; 1 Introduction; 2 Retort technology; 3 Continuous heat processing; 4 Pressure and temperature measurement in food process control; 5 Validation of heat processes; 6 Modelling and simulation of thermal processes; 7 Modelling particular thermal technologies; 8 Thermal processing and food quality analysis and control; 9 Radio frequency heating; 10 Microwave processing; 11 Infrared heating; 12 Instant and high heat infusion; 13 Ohmic heating; 14 Combined high pressure thermal treatment of foods; Index.
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