Food Preservation Process Design (Food Science and Technology)

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9780123724861: Food Preservation Process Design (Food Science and Technology)
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Book by Heldman Dennis R

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Reseña del editor:

The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated.

The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design.

The concepts presented build on the successful history of thermal processing of foods and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process and the concept of optimizing process parameters to maximize the retention of food quality.



  • Focuses on Kinetic Models for Food Components
  • Reviews Transport Models in Food Systems
  • Asseses Process Design Models

Biografía del autor:

Dennis R. Heldman is the Dale A. Seiberling Endowed Professor of Food Engineering at The Ohio State University. He is also and Adjunct Professor at the University of California-Davis and Professor Emeritus at the University of Missouri. He has been author or co-author of over 150 research projects and several books. He served as President of the Institute of Food Technologists in 2006-07, and was recognized with the Food Engineering Lifetime Achievement Award from the International Association for Engineering and Food in 2011.

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9780128103791: Food Preservation Process Design (Food Science and Technology)

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ISBN 10:  0128103795 ISBN 13:  9780128103791
Editorial: Academic Press, 2018
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Dennis R. Heldman
Publicado por Academic Press (2011)
ISBN 10: 0123724864 ISBN 13: 9780123724861
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Descripción Academic Press, 2011. Condición: New. book. Nº de ref. del artículo: M0123724864

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Dennis R. Heldman
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Descripción Elsevier Science Publishing Co Inc, United States, 2011. Hardback. Condición: New. New. Language: English . Brand New Book. The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design. The concepts presented build on the successful history of thermal processing of foods and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process and the concept of optimizing process parameters to maximize the retention of food quality. Nº de ref. del artículo: AA59780123724861

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Dennis R. Heldman
Publicado por Elsevier Science Publishing Co Inc, United States (2011)
ISBN 10: 0123724864 ISBN 13: 9780123724861
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Descripción Elsevier Science Publishing Co Inc, United States, 2011. Hardback. Condición: New. New. Language: English . Brand New Book. The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design. The concepts presented build on the successful history of thermal processing of foods and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process and the concept of optimizing process parameters to maximize the retention of food quality. Nº de ref. del artículo: AA59780123724861

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Descripción Academic Press, 2011. Hardback. Condición: NEW. 9780123724861 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. For all enquiries, please contact Herb Tandree Philosophy Books directly - customer service is our primary goal. Nº de ref. del artículo: HTANDREE01195953

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HELDMAN, DENNIS
Publicado por Academic Press (2011)
ISBN 10: 0123724864 ISBN 13: 9780123724861
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Descripción Academic Press, 2011. Hardback. Condición: NEW. 9780123724861 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. For all enquiries, please contact Herb Tandree Philosophy Books directly - customer service is our primary goal. Nº de ref. del artículo: HTANDREE0891677

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