Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization (Hardcover, 2000 ed.)

This new book updates and expands Harold Burton's classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of thermal processing of liquid and particulate foods. The food products covered now include soups, sauces, fruit juices, and other beverages, in addition to milk and milk products. Pasteurization, sterilization, and aseptic processing are all discussed, with emphasis on the underlying principles and problems of heat treatment of more viscous fluids, where streamline flow conditions are likely to prevail, and of products containing particles. Pasteurization and heat treatments designed to further extend the shelf life of pasteurized products are also discussed, and the pasteurization and sterilization processes are compared to highlight similarities and differences. Throughout, factors influencing the safety and quality of heated foods are emphasized. This book contains over 100 illustrations and 50 tables, as well as extensive cross-referencing and a comprehensive reference section.

General

Imprint:	Aspen Publishers Inc.,U.S.
Country of origin:	United States
Series:	Food Engineering Series
Release date:	July 2000
First published:	2000
Authors:	Michael J. Lewis • Neil J. Heppell
Dimensions:	254 x 178 x 31mm (L x W x T)
Format:	Hardcover
Pages:	447
Edition:	2000 ed.
ISBN-13:	978-0-8342-1259-6
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-8342-1259-5
Barcode:	9780834212596

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