Thermal Technologies in Food Processing (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Tapa dura
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...highly recommended for use by universities and by processors interested in the subject., Food Australia
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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.
Part one of the collection begins with reviews of conventional retort and continuous heat technologies. Part two then looks at the key issues of effective measurement and control in ensuring that a thermal process is effective whilst minimising any undesirable changes in a food. There are chapters on temperature and pressure measurement, validation of heat processes, modelling and simulation of thermal processes, and the measurement and control of changes in a food during thermal processing. The final part of the book looks at emerging thermal technologies which becoming more widely used in the food industry. There are chapters on radio frequency heating, microwave processing, infrared heating, instant and high-heat infusion, and ohmic heating A final chapter considers how thermal processing may be combined with high pressure processing in producing safe, minimally-processed food products.
Thermal technologies in food processing provides food manufacturers and researchers with an authoritative review of thermal processing and food quality.
Part one of the collection begins with reviews of conventional retort and continuous heat technologies. Part two then looks at the key issues of effective measurement and control in ensuring that a thermal process is effective whilst minimising any undesirable changes in a food. There are chapters on temperature and pressure measurement, validation of heat processes, modelling and simulation of thermal processes, and the measurement and control of changes in a food during thermal processing. The final part of the book looks at emerging thermal technologies which becoming more widely used in the food industry. There are chapters on radio frequency heating, microwave processing, infrared heating, instant and high-heat infusion, and ohmic heating A final chapter considers how thermal processing may be combined with high pressure processing in producing safe, minimally-processed food products.
Thermal technologies in food processing provides food manufacturers and researchers with an authoritative review of thermal processing and food quality.
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- EditorialWoodhead Publishing
- Año de publicación2001
- ISBN 10 185573558X
- ISBN 13 9781855735583
- EncuadernaciónTapa dura
- Número de páginas312
- EditorRichardson P
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Thermal Technologies in Food Processing (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Publicado por
Woodhead Publishing 2001-04-24
(2001)
ISBN 10: 185573558X
ISBN 13: 9781855735583
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Descripción Hardcover. Condición: New. Nº de ref. del artículo: 6666-ELS-9781855735583
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Thermal Technologies in Food Processing
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Woodhead Publishing
(2001)
ISBN 10: 185573558X
ISBN 13: 9781855735583
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Descripción Hardcover. Condición: Brand New. 1st edition. 312 pages. 9.21x6.22x0.94 inches. In Stock. Nº de ref. del artículo: __185573558X
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Thermal Technologies in Food Processing (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Publicado por
Woodhead Publishing
(2001)
ISBN 10: 185573558X
ISBN 13: 9781855735583
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Descripción Condición: new. Questo è un articolo print on demand. Nº de ref. del artículo: 19e49e22fb374b0bad7b587ecb0e2871
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Thermal Technologies in Food Processing
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WOODHEAD PUB Apr 2001
(2001)
ISBN 10: 185573558X
ISBN 13: 9781855735583
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Descripción Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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.Part one of the collection begins with reviews of conventional retort and continuous heat technologies. Part two then looks at the key issues of effective measurement and control in ensuring that a thermal process is effective whilst minimising any undesirable changes in a food. There are chapters on temperature and pressure measurement, validation of heat processes, modelling and simulation of thermal processes, and the measurement and control of changes in a food during thermal processing. The final part of the book looks at emerging thermal technologies which becoming more widely used in the food industry. There are chapters on radio frequency heating, microwave processing, infrared heating, instant and high-heat infusion, and ohmic heating A final chapter considers how thermal processing may be combined with high pressure processing in producing safe, minimally-processed food products.Thermal technologies in food processing provides food manufacturers and researchers with an authoritative review of thermal processing and food quality. 312 pp. Englisch. Nº de ref. del artículo: 9781855735583
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Thermal Technologies in Food Processing
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Elsevier Science & Technology|Woodhead Publishing
(2001)
ISBN 10: 185573558X
ISBN 13: 9781855735583
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Descripción Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. 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 manufacturers and researchers with an authoritative review of therm. Nº de ref. del artículo: 597118810
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Thermal Technologies in Food Processing
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Elsevier Science
(2001)
ISBN 10: 185573558X
ISBN 13: 9781855735583
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Descripción Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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.Part one of the collection begins with reviews of conventional retort and continuous heat technologies. Part two then looks at the key issues of effective measurement and control in ensuring that a thermal process is effective whilst minimising any undesirable changes in a food. There are chapters on temperature and pressure measurement, validation of heat processes, modelling and simulation of thermal processes, and the measurement and control of changes in a food during thermal processing. The final part of the book looks at emerging thermal technologies which becoming more widely used in the food industry. There are chapters on radio frequency heating, microwave processing, infrared heating, instant and high-heat infusion, and ohmic heating A final chapter considers how thermal processing may be combined with high pressure processing in producing safe, minimally-processed food products.Thermal technologies in food processing provides food manufacturers and researchers with an authoritative review of thermal processing and food quality. Nº de ref. del artículo: 9781855735583
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