Thermal Food Processing
eBook - PDF

Thermal Food Processing

New Technologies and Quality Issues, Second Edition

  1. 688 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Thermal Food Processing

New Technologies and Quality Issues, Second Edition

About this book

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today an

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Yes, you can access Thermal Food Processing by Da-Wen Sun in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2012
eBook ISBN
9781439876794
Edition
2
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Front Cover
  2. Contents
  3. Series Preface
  4. Preface
  5. Editor
  6. Contributors
  7. MATLABĀ® Disclaimer
  8. Chapter 1 - Thermal Physical Properties of Foods
  9. Chapter 2 - Heat and Mass Transfer in Thermal Food Processing
  10. Chapter 3 - Thermal Effects in Food Microbiology
  11. Chapter 4 - Simulating Thermal Food Processes Using Deterministic Models
  12. Chapter 5 - Modeling Food Thermal Processes Using Artificial Neural Networks
  13. Chapter 6 - Modeling Thermal Processing Using Computational Fluid Dynamics (CFD)
  14. Chapter 7 - Modeling Thermal Microbial Inactivation Kinetics
  15. Chapter 8 - Thermal Processing of Meat and Meat Products
  16. Chapter 9 - Thermal Processing of Poultry Products
  17. Chapter 10 - Thermal Processing of Fishery Products
  18. Chapter 11 - Thermal Processing of Dairy Products
  19. Chapter 12 - Ultrahigh Temperature Thermal Processing of Milk
  20. Chapter 13 - Thermal Processing of Canned Foods
  21. Chapter 14 - Thermal Processing of Ready Meals
  22. Chapter 15 - Thermal Processing of Vegetables
  23. Chapter 16 - Thermal Processing of Fruits and Fruit Juices
  24. Chapter 17 - Aseptic Processing and Packaging
  25. Chapter 18 - Ohmic Heating for Food Processing
  26. Chapter 19 - Radio Frequency Dielectric Heating
  27. Chapter 20 - Infrared Heating
  28. Chapter 21 - Microwave Heating
  29. Chapter 22 - Combination Treatment of Pressure and Mild Heating
  30. Chapter 23 - pH-Assisted Thermal Processing
  31. Chapter 24 - Timeā€“Temperature Integrators for Thermal Process Evaluation
  32. Back Cover