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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.
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| Edición: | 2nd ed. |
| Colección: | Contemporary food engineering.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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.
- 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.
- Chapter 21
- Microwave HeatingChapter 22
- Combination Treatment of Pressure and Mild Heating; Chapter 23
- pH-Assisted Thermal Processing; Back Cover.