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Essentials of Thermal Processing
About this book
Thermal processing remains the most important method of food preservation in use today, and the scale of the industry is immense. The large scale of these production operations makes it more important than ever that the process is performed perfectly every time: failure will lead to product deterioration and loss of sales at best, and at worst to serious illness or death.
This volume is a definitive modern-day reference for all those involved in thermal processing. It covers all of the essential information regarding the preservation of food products by heat. It includes all types of food product, from those high in acid and given a mild heat process to the low-acid sterilised foods that require a full botulinum cook. Different chapters deal with the manufacturing steps from raw material microbiology, through various processing regimes, validation methods, packaging, incubation testing and spoilage incidents. The authors have extensive knowledge of heat preservation covering all parts of the world and represent organisations with formidable reputations in this field.
This book is an essential resource for all scientists and technologists in the food manufacturing industry as well as researchers and students of food science and technology.
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Information
Table of contents
- Cover
- Title page
- Copyright
- Preface
- Glossary of Terms
- 1: Microbiology of Heat Preserved Foods
- 2: Hurdles to Microbial Growth
- 3: Low Acid Canned Foods
- 4: Acid and High Acid Foods
- 5: Acidified Foods
- 6: Heat Preserved Chilled Foods
- 7: Processing Systems
- 8: Cook Values and Optimisation of Thermal Processes
- 9: Measurement and Validation of Thermal Processes
- 10 Cooling and Water Treatment
- 11: Handling Processing Deviations
- 12 Packaging Options for Heat Preserved Foods
- 13: Incubation Testing
- 14: Critical Factors in Thermal Processing
- 15: Environmental Aspects of Thermal Processing
- Color plates
- Food Science and Technology
- Index