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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Chemical engineering
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Thermal Food Processing - New Technologies and Quality Issues, Second Edition (Paperback, 2nd edition)
Loot Price: R3,244
Discovery Miles 32 440
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Thermal Food Processing - New Technologies and Quality Issues, Second Edition (Paperback, 2nd edition)
Series: Contemporary Food Engineering
Expected to ship within 12 - 17 working days
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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, and models The development and
application of deterministic heat transfer models for predicting
internal product temperatures Modeling thermal processing using
artificial neural networks (ANN) and computational fluid dynamics
(CFD) Thermal processing of meat, poultry, fish, and dairy
products; canned foods; ready meals; and vegetables The effect of
ultrahigh temperature (UHT) treatment processing on milk, including
the impact on nutrient composition, safety, and organoleptic
aspects Ohmic, radio frequency (RF) dialectric, infrared, and
pressure-assisted heating pH-assisted thermal processing In
addition to updating all content, this second edition includes five
new chapters: Thermal Effects in Food Microbiology, Modeling
Thermal Microbial Inactivation Kinetics, Thermal Processing of Food
and Fruit Juices, Aseptic Processing and Packaging, and Microwave
Heating. The final chapter of the book examines systems used in the
evaluation of thermal processes and the development of time
temperature integrators (TTIs) to ensure the safety of thermally
processed food. An up-to-date survey of essential techniques and
the science behind them, this volume is a critical reference for
food industry professionals.
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