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Thermal food processing : new technologies and quality issues /
Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume hig...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
CRC Press,
2012.
|
| Edición: | 2nd ed. |
| Colección: | Contemporary food engineering.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Thermal food processing : |b new technologies and quality issues / |c edited by Da-Wen Sun. |
| 250 | |a 2nd ed. | ||
| 260 | |a Hoboken : |b CRC Press, |c 2012. | ||
| 300 | |a 1 online resource (677 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Contemporary Food Engineering | |
| 505 | 0 | |a Front Cover; Contents; Series Preface; Preface; Editor; Contributors; Chapter 1 -- Thermal Physical Properties of Foods; Chapter 2 -- Heat and Mass Transfer in Thermal Food Processing; Chapter 3 -- Thermal Effects in Food Microbiology; Chapter 4 -- Simulating Thermal Food Processes Using Deterministic Models; Chapter 5 -- Modeling Food Thermal Processes Using Artificial Neural Networks; Chapter 6 -- Modeling Thermal Processing Using Computational Fluid Dynamics (CFD); Chapter 7 -- Modeling Thermal Microbial Inactivation Kinetics; Chapter 8 -- Thermal Processing of Meat and Meat Products. | |
| 505 | 8 | |a Chapter 9 -- Thermal Processing of Poultry ProductsChapter 10 -- Thermal Processing of Fishery Products; Chapter 11 -- Thermal Processing of Dairy Products; Chapter 12 -- Ultrahigh Temperature Thermal Processing of Milk; Chapter 13 -- Thermal Processing of Canned Foods; Chapter 14 -- Thermal Processing of Ready Meals; Chapter 15 -- Thermal Processing of Vegetables; Chapter 16 -- Thermal Processing of Fruits and Fruit Juices; Chapter 17 -- Aseptic Processing and Packaging; Chapter 18 -- Ohmic Heating for Food Processing; Chapter 19 -- Radio Frequency Dielectric Heating; Chapter 20 -- Infrared Heating. | |
| 505 | 8 | |a Chapter 21 -- Microwave HeatingChapter 22 -- Combination Treatment of Pressure and Mild Heating; Chapter 23 -- pH-Assisted Thermal Processing; Back Cover. | |
| 520 | |a Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today and pinpoints the trends in future research and development. Topics discussed include: Thermal properties of foods, including heat capacity, conductivity, diffusivity, and density Heat and mass transfer and related engineering principles, mechanisms, an. | ||
| 588 | 0 | |a Print version record. | |
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food |x Preservation. | |
| 650 | 0 | |a Food |x Storage. | |
| 650 | 6 | |a Aliments |x Conservation. | |
| 650 | 7 | |a BUSINESS & ECONOMICS |x Infrastructure. |2 bisacsh | |
| 650 | 7 | |a SOCIAL SCIENCE |x General. |2 bisacsh | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Preservation |2 fast | |
| 650 | 7 | |a Food |x Storage |2 fast | |
| 700 | 1 | |a Sun, Da-Wen. | |
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| 776 | 0 | 8 | |i Print version: |a Sun, Da-Wen. |t Thermal Food Processing : New Technologies and Quality Issues. |d Hoboken : CRC Press, ©2012 |z 9781439876787 |
| 830 | 0 | |a Contemporary food engineering. | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=919031 |z Texto completo |
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