Thermal Technologies in Food Processing - Rilegato

Rilegato

ISBN 10: 0849312167 ISBN 13: 9780849312168

Casa editrice: CRC Press, 2001

Riassunto

New packaging media such as flexible trays, pouches, and glass containers have superceded traditional canning with great results. The availability of such packaging opportunities has created the demand for products of more challenging rheological behavior that may contain differing degrees of particulate material and hence the need for new designs of heat exchanger.

While the primary concern of food manufacturers is the production of safe foods, there is little market for low quality foods no matter how safe they are. The need to maximize process efficiency and final product quality has led to a number of new developments, including refinements in existing technologies and the emergence of new "minimal" techniques. Thermal Technologies in Food Processing reviews all these key developments and looks at future trends, providing an invaluable resource for all food processors.

Su questo libro

Contenuti:

Introduction
Professor Philip Richardson, Campden and Chorleywood Food Research Association, UK

Retort Technology
Nick May, Campeden and Chorleywood Food RA, UK

Continuous Heat Processing
Sue Emond, Campden and Chorleywood Food RA, UK

Pressure and Temperature Measurement in Food Process Control
Dr. Peter Berrie, Endress + Process Solutions AG, Switzerland

Validation of Heat Processes
Gary Tucker, Campden and Chorleywood Food RA, UK

Modelling Thermal Processes: Heat and Mass Transfer
Professor Bart Nicolaï, Katholieke Universiteit Leuven, Belgium

Thermal Processing and Food Quality: Analysis and Control
Professor Anna Arnoldi, University of Milan, Italy

Radio Frequency Heating
Dr. Andrew T. Rowley, EA Technology Limited, UK

Microwave Processing
Marc Regier and Professor Helmer Schubert, Universität Karlsruhe, Germany

Infrared Heating
Dr. Christina Skjöldebrand, ABB, Sweden

Instant and High-Heat Infusion
Dr. Jüergen Andersen, APV Systems, Denmark

Ohmic Heating
Dr. R. Roger Ruan, Xiaofei Ye, and Dr. Paul L. Chen, University of Minnesota, USA
Dr. Irwin A. Taub, US Army Natick Soldier Center, Massachusetts, USA

Combined High Pressure Thermal Treatment of Foods
Professor Dr. Ir M. Hendrickx, Katholieke Universiteir Leuven, Belgium

Su questa edizione

• Editore: CRC Press
• Data di pubblicazione: 2001
• ISBN 10: 0849312167
• ISBN 13: 9780849312168
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 256
• Redattore: Richardson Philip