Thermal technologies in food processing

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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Bibliographic Details
Other Authors: Richardson, Philip
Format: eBook
Language: English
Published: Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2001.
Series: Woodhead Publishing in food science and technology.
Subjects:
Food > Preservation.
Food industry and trade > Technology transfer.
Food > Effect of heat on.
elektronické knihy
electronic books
ISBN: 1591243327
9781591243328
1855736616
9781855736610
185573558X
9781855735583
1280372818
9781280372810
9780849312168
0849312167
Physical Description: 1 online resource (xvi, 294 pages) : illustrations

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Table of contents

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245 0 0 |a Thermal technologies in food processing /  |c edited by Philip Richardson. 
260 |a Boca Raton, Fla. :  |b CRC Press ;  |a Cambridge, England :  |b Woodhead Pub.,  |c 2001. 
300 |a 1 online resource (xvi, 294 pages) :  |b illustrations 
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 Woodhead Publishing in food science and technology 
504 |a Includes bibliographical references and index. 
505 0 |a 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. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 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 achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue. It provides food manuf. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food  |x Preservation. 
650 0 |a Food industry and trade  |x Technology transfer. 
650 0 |a Food  |x Effect of heat on. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Richardson, Philip  |q (Philip S.)  |1 https://id.oclc.org/worldcat/entity/E39PCjCj7QQYqGkvwqWFrTJvH3 
776 0 8 |i Print version:  |t Thermal technologies in food processing.  |d Boca Raton, Fla. : CRC Press ; Cambridge, England : Woodhead Pub., 2001  |z 185573558X  |z 0849312167  |w (OCoLC)46944552 
830 0 |a Woodhead Publishing in food science and technology. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpTTFP0008/thermal-technologies-in?kpromoter=marc  |y Full text 

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