Thermal Processing of Packaged Foods (Paperback, 2nd ed. 2007)

This is the second edition of Holdsworth and Simpson's highly practical work on a subject of growing importance in this age of convenience foods. As before, it discusses the physical and engineering aspects of the thermal processing of packaged foods, and examines the methods which have been used to establish the time and temperature of processes to sterilize or pasteurize the food. However, there is lots of new material too. Unlike other texts on thermal processing, which cover very adequately the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products.

General

Imprint:	Springer-Verlag New York
Country of origin:	United States
Series:	Food Engineering Series
Release date:	November 2014
First published:	2007
Authors:	S. Daniel Holdsworth • Ricardo Simpson
Dimensions:	235 x 155 x 22mm (L x W x T)
Format:	Paperback
Pages:	407
Edition:	2nd ed. 2007
ISBN-13:	978-1-4899-9990-0
Categories:	Books > Science & Mathematics > Chemistry > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-4899-9990-6
Barcode:	9781489999900

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