The food industry has utilized automated control systems for over a
quarter of a century. However, the past decade has seen an increase
in the use of more sophisticated software-driven, on-line control
systems, especially in thermal processing unit operations. As these
software-driven control systems have become more complex, the need
to validate their operation has become more important. In addition
to validating new control systems, some food companies have
undertaken the more difficult task of validating legacy control
systems that have been operating for a number of years on retorts
or aseptic systems.
"Thermal Processing: Control and Automation" presents an
overview of various facets of thermal processing and packaging from
industry, academic, and government representatives. The book
contains information that will be valuable not only to a person
interested in understanding the fundamental aspects of thermal
processing (eg graduate students), but also to those involved in
designing the processes (eg process specialists based in food
manufacturing) and those who are involved in process filing with
USDA or FDA. The book focuses on technical aspects, both from a
thermal processing standpoint and from an automation and process
control standpoint. Coverage includes established technologies such
as retorting as well as emerging technologies such as continuous
flow microwave processing. The book addresses both the theoretical
and applied aspects of thermal processing, concluding with
speculations on future trends and directions.
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