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 Electronic eBook
LanguageEnglish
Published Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2001.
SeriesWoodhead Publishing in food science and technology.
Subjects
Food > Preservation.
Food industry and trade > Technology transfer.
Food > Effect of heat on.
elektronické knihy
electronic books
Online AccessFull text
ISBN1591243327
9781591243328
1855736616
9781855736610
185573558X
9781855735583
1280372818
9781280372810
9780849312168
0849312167
Physical Description1 online resource (xvi, 294 pages) : illustrations

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Table of Contents:
  • 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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