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 ac
- PDF / 4,373,120 Bytes
- 423 Pages / 443 x 663 pts Page_size
- 77 Downloads / 163 Views
FOOD ENGINEERING SERIES Series Editor Gustavo V. Barbosa-Cánovas, Washington State University Advisory Board Albert Ibarz, University of Lleida J. Peter Clark, Consultant Jorge Welti-Chanes, Universidad de las Américas-Puebla Jose Miguel Aguilera, Pontifica Universidad Católica de Chile Jozef Kokini, Rutgers University Keshavan Niranjan, University of Reading M. Anandha Rao, Cornell University Micha Peleg, University of Massachusetts Michael McCarthy, University of California at Davis Michèle Marcotte, Agriculture and Agri-Food Canada Richard W. Hartel, University of Wisconsin Shafiur Rahman, Hort Research Walter L. Spiess, Bundesforschungsanstalt Xiao Dong Chen, Monash University Yrjö Roos, University College Cork
Titles Jose M. Aguilera and Peter J. Lillford, Food Materials Science (2008) Jose M. Aguilera and David W. Stanley, Microstructural Principles of Food Processing and Engineering, Second Edition (1999) Stella M. Alzamora, María S. Tapia, and Aurelio López-Malo, Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications (2000) Gustavo Barbosa-Cánovas, Enrique Ortega-Rivas, Pablo Juliano, and Hong Yan, Food Powders: Physical Properties, Processing, and Functionality (2005) Richard W. Hartel, Crystallization in Foods (2001) Marc E.G. Hendrickx and Dietrich Knorr, Ultra High Pressure Treatments of Food (2002) S. Donald Holdsworth and Ricardo Simpson, Thermal Processing of Packaged Foods, Second Edition (2007) Lothar Leistner and Grahame Gould, Hurdle Technologies: Combination Treatments for Food Stability, Safety, and Quality (2002) Michael J. Lewis and Neil J. Heppell, Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization (2000) Jorge E. Lozano, Fruit Manufacturing (2006) Rosana G. Moreira, M. Elena Castell-Perez, and Maria A. Barrufet, Deep-Fat Frying: Fundamentals and Applications (1999) Rosana G. Moreira, Automatic Control for Food Processing Systems (2001) M. Anandha Rao, Rheology of Fluid and Semisolid Foods: Principles and Applications, Second Edition (2007) Javier Raso Pueyo and Volker Heinz, Pulsed Electric Field Technology for the Food Industry: Fundamentals and Applications (2006) George D. Saravacos and Athanasios E. Kostaropoulos, Handbook of Food Processing Equipment (2002)
Donald Holdsworth and Ricardo Simpson
Thermal Processing of Packaged Foods Second Edition
123
Donald Holdsworth Withens Stretton-Fosse, Glos GL56 9SG UK [email protected]
Ricardo Simpson Depto. Procesos Químicos, Biotecnológicos y Ambientales Universidad Técnica Federico Santa María Vaparaíso CHILE [email protected]
Series Editor: Gustavo V. Barbosa-Cánovas Center for Nonthermal Processing of Foods Washington State University Pullman, WA 99164-6120 US [email protected]
ISBN 978-0-387-72249-8
e-ISBN 978-0-387-72250-4
Library of Congress Control Number: 2007933217 c 2007 Springer Science+Business Media, LLC All rights reserved. This work may not be translated or copied in whole or in part without the written permission of the publisher (Springer Science+Busin
Data Loading...
