Thermal Processing of Packaged Foods
Thermal Processing of Packaged Foods, Second Edition, discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods that have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurizatio...
Kaydedildi:
| Yazar: | |
|---|---|
| Materyal Türü: | Livre numérique |
| Dil: | Anglais |
| Baskı/Yayın Bilgisi: |
New York, NY :
Springer US
[20..].
Cham : Springer Nature |
| Seri Bilgileri: | Food Engineering Series
|
| Online Erişim: | Accès sur la plateforme de l'éditeur Accès sur la plateforme de l'éditeur (Springer) Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Not: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Thermal Processing of Packaged Foods, Texte imprimé, 9780387519241 • Thermal Processing of Packaged Foods, Texte imprimé, 9781489999900 • Thermal processing of packaged foods, Donald Holdsworth and Ricardo Simpson, 2nd edition, New York (N. Y.), Springer, 2008, 1 vol. (XV-407 p.), Food engineering series, 978-0-387-72249-8 |
İçindekiler:
- Heat Transfer
- Kinetics of Thermal Processing
- Sterilization, Pasteurization and Cooking Criteria
- Heat Penetration in Packaged Foods
- Process Evaluation Techniques
- Quality Optimization
- Engineering Aspects of Thermal Processing
- Retort Control
- Safety Aspects of Thermal Processing.