Thermal Processing of Packaged Foods
This new edition 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 suitable to achieve adequate sterilization or past
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S. Donald Holdsworth Ricardo Simpson
Thermal Processing of Packaged Foods Third Edition
Food Engineering Series Series Editor Gustavo V. Barbosa-Ca´novas, Washington State University, USA
Advisory Board Jose´ Miguel Aguilera, Catholic University, Chile Kezban Cando gan, Ankara University, Turkey Richard W. Hartel, University of Wisconsin, USA Albert Ibarz, University of Lleida, Spain Jozef Kokini, Purdue University, USA Michael McCarthy, University of California, USA Keshavan Niranjan, University of Reading, United Kingdom Micha Peleg, University of Massachusetts, USA Shafiur Rahman, Sultan Qaboos University, Oman M. Anandha Rao, Cornell University, USA Yrj€ o Roos, University College Cork, Ireland Jorge Welti-Chanes, Monterrey Institute of Technology, Mexico
Springer’s Food Engineering Series is essential to the Food Engineering profession, providing exceptional texts in areas that are necessary for the understanding and development of this constantly evolving discipline. The titles are primarily reference-oriented, targeted to a wide audience including food, mechanical, chemical, and electrical engineers, as well as food scientists and technologists working in the food industry, academia, regulatory industry, or in the design of food manufacturing plants or specialized equipment.
More information about this series at http://www.springer.com/series/5996
S. Donald Holdsworth • Ricardo Simpson
Thermal Processing of Packaged Foods Third Edition With a contribution by: Dr. Cristian Ramirez Associate Researcher Universidad Te´cnica Federico Santa Marı´a Chile
S. Donald Holdsworth Stretton-on-Fosse Gloucestershire, UK
Ricardo Simpson Universidad Te´cnica Federico Santa Marı´a Valparaı´so, Chile
ISSN 1571-0297 Food Engineering Series ISBN 978-3-319-24902-5 ISBN 978-3-319-24904-9 DOI 10.1007/978-3-319-24904-9
(eBook)
Library of Congress Control Number: 2015953671 Springer Cham Heidelberg New York Dordrecht London © Springer International Publishing Switzerland 1997, 2016 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for
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