Progress on Quantitative Approaches of Thermal Food Processing (Hardcover)

Heat treatment is one of the most common practices used to produce safe and shelf stable foods or otherwise stated, to reduce the probability of survival and/or growth of the micro-organisms in a particular food to a tolerable level. This book covers the advances in thermobacteriology, including technological and engineering aspects of thermal processes targeting on the production of food safe products. Overall the objective of this book is to provide a comprehensive overview of innovations in assessing thermal processes while considering integrated information from the field of microbiology of thermal processes and engineering of these processes. The book has a strong focus on statistical and mathematical methods in order to be a useful reference for food microbiologists, food technologists and engineers.

General

Imprint:	nova science publishers
Country of origin:	United States
Release date:	2013
First published:	December 2012
Editors:	Vasilis P. Valdramidis • Jan F.M.Van Impe
Dimensions:	260 x 180 x 23mm (L x W x T)
Format:	Hardcover
Pages:	337
ISBN-13:	978-1-62100-842-2
Categories:	Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-62100-842-8
Barcode:	9781621008422

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