Continuous thermal processing of foods. Pasteurization and UHT sterilization.
Lewis, Michael John:
ISBN 10: 0834212595 ISBN 13: 9780834212596
Editorial: Gaithersburg, Aspen Publ, 2000
Usado
Hardcover
Librería:
Antiquariat Bookfarm, Löbnitz, Alemania
Calificación del vendedor: 5 de 5 estrellas
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Descripción
Descripción:
447 S. Ehem. Bibliotheksexemplar mit Signatur und Stempel. Guter Zustand, ein paar Gebrauchsspuren. Ex-library with stamp and library-signature on spine. Good condition, some traces of use. 9780834212596 Sprache: Englisch Gewicht in Gramm: 1200. N° de ref. del artículo 2293921
Sinopsis:
This new book updates and expands Harold Burton’s classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of thermal processing of liquid and particulate foods. The food products covered now include soups, sauces, fruit juices, and other beverages, in addition to milk and milk products. Pasteurization, sterilization, and aseptic processing are all discussed, with emphasis on the underlying principles and problems of heat treatment of more viscous fluids, where streamline flow conditions are likely to prevail, and of products containing particles. Pasteurization and heat treatments designed to further extend the shelf life of pasteurized products are also discussed, and the pasteurization and sterilization processes are compared to highlight similarities and differences. Throughout, factors influencing the safety and quality of heated foods are emphasized. This book contains over 100 illustrations and 50 tables, as well as extensive cross-referencing and a comprehensive reference section.
Críticas:
"Lewis and Heppell have provided a review of pasteurisation and UHT processes that is well organised and built on a foundation of engineering and thermobacteriological principles. The literature is thoroughly covered and clearly summarised. Particular attention is given to the thermal sensitivities and resistances of various micro-organisms found in raw and processed foods and within the processing environment. The engineering principles in the book are carefully and thoroughly explained and will be valuable to graduate students conducting research in the field as well as processors interested in optimising the safety and quality of their product."
- C.R. Ross, Journal of the Science of Food and Agriculture, Volume 82, Issue 4, March 2002
"Sobre este título" puede pertenecer a otra edición de este libro.
Detalles bibliográficos
Título: Continuous thermal processing of foods. ...
Editorial: Gaithersburg, Aspen Publ
Año de publicación: 2000
Encuadernación: Hardcover
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Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization (Food Engineering Series)
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ISBN 10: 0834212595
ISBN 13: 9780834212596
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Condición: Very Good. 2000. Very Good; Hardcover; Covers are clean and glossy with "straight" edge-corners; Unblemished textblock edges; Ink address stamp to first endpaper and inside back cover, otherwise the endpapers and all text pages are bright and unmarked; The binding is excellent with a straight spine; This book will be shipped in a sturdy cardboard box with foam padding; Medium-Large Format (Quatro, 9.75" - 10.75" tall); Blue and tan covers with title in white lettering; 2000th Edition; 2000, Springer-Verlag Publishing; 462 pages; "Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization (Food Engineering Series)," by Michael J. Lewis & Neil J. Heppell. Nº de ref. del artículo: SKU-005AB00510161
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Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. This new book updates and expands Harold Burton s classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of thermal processing of liquid and particulate foods. The food products covered now include sou. Nº de ref. del artículo: 5976676
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Buch. Condición: Neu. Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization | Neil J. Heppell (u. a.) | Buch | xv | Englisch | 2000 | Copernicus | EAN 9780834212596 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu Print on Demand. Nº de ref. del artículo: 103174453
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Impresión bajo demandaLibrería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Alemania
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Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This new book updates and expands Harold Burton's classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of thermal processing of liquid and particulate foods. The food products covered now include soups, sauces, fruit juices, and other beverages, in addition to milk and milk products. Pasteurization, sterilization, and aseptic processing are all discussed, with emphasis on the underlying principles and problems of heat treatment of more viscous fluids, where streamline flow conditions are likely to prevail, and of products containing particles. Pasteurization and heat treatments designed to further extend the shelf life of pasteurized products are also discussed, and the pasteurization and sterilization processes are compared to highlight similarities and differences. Throughout, factors influencing the safety and quality of heated foods are emphasized. This book contains over 100 illustrations and 50 tables, as well as extensive cross-referencing and a comprehensive reference section. 468 pp. Englisch. Nº de ref. del artículo: 9780834212596
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Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization
Publicado por
Springer US, Springer New York Jul 2000, 2000
ISBN 10: 0834212595
ISBN 13: 9780834212596
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Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemania
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Buch. Condición: Neu. Neuware -This new book updates and expands Harold Burton's classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of thermal processing of liquid and particulate foods. The food products covered now include soups, sauces, fruit juices, and other beverages, in addition to milk and milk products. Pasteurization, sterilization, and aseptic processing are all discussed, with emphasis on the underlying principles and problems of heat treatment of more viscous fluids, where streamline flow conditions are likely to prevail, and of products containing particles. Pasteurization and heat treatments designed to further extend the shelf life of pasteurized products are also discussed, and the pasteurization and sterilization processes are compared to highlight similarities and differences. Throughout, factors influencing the safety and quality of heated foods are emphasized. This book contains over 100 illustrations and 50 tables, as well as extensive cross-referencing and a comprehensive reference section.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 468 pp. Englisch. Nº de ref. del artículo: 9780834212596
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Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization
Publicado por
Springer US, Springer New York, 2000
ISBN 10: 0834212595
ISBN 13: 9780834212596
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Librería: AHA-BUCH GmbH, Einbeck, Alemania
Calificación del vendedor: 5 de 5 estrellas
Buch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - This new book updates and expands Harold Burton's classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of thermal processing of liquid and particulate foods. The food products covered now include soups, sauces, fruit juices, and other beverages, in addition to milk and milk products. Pasteurization, sterilization, and aseptic processing are all discussed, with emphasis on the underlying principles and problems of heat treatment of more viscous fluids, where streamline flow conditions are likely to prevail, and of products containing particles. Pasteurization and heat treatments designed to further extend the shelf life of pasteurized products are also discussed, and the pasteurization and sterilization processes are compared to highlight similarities and differences. Throughout, factors influencing the safety and quality of heated foods are emphasized. This book contains over 100 illustrations and 50 tables, as well as extensive cross-referencing and a comprehensive reference section. Nº de ref. del artículo: 9780834212596
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