Thermal technologies in food processing /

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Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achiev...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Richardson, Philip (Philip S.)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2001.
Colección:Woodhead Publishing in food science and technology.
Temas:
Food > Preservation.
Food industry and trade > Technology transfer.
Food > Effect of heat on.
Food Preservation
Aliments > Effets de la chaleur sur.
Aliments > Conservation.
Aliments > Industrie et commerce > Transfert de technologie.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Effect of heat on
Food industry and trade > Technology transfer
Food > Preservation
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Preliminaries; Contents; 1 Introduction; 2 Retort technology; 3 Continuous heat processing; 4 Pressure and temperature measurement in food process control; 5 Validation of heat processes; 6 Modelling and simulation of thermal processes; 7 Modelling particular thermal technologies; 8 Thermal processing and food quality analysis and control; 9 Radio frequency heating; 10 Microwave processing; 11 Infrared heating; 12 Instant and high heat infusion; 13 Ohmic heating; 14 Combined high pressure thermal treatment of foods; Index.

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