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Thermal technologies in food processing / edited by P. Richardson.

Contributor(s): Material type: TextTextSeries: Woodhead Publishing series in food science and technologyPublication details: Cambridge : Woodhead, 2001.Description: 312p. ; 24 cmISBN:
  • 9781855735583 (hbk.) :
  • 9781855735583
  • 185573558X
  • 0849312167
Subject(s): DDC classification:
  • 664.028 RIC
LOC classification:
  • TP370
Contents:
1.Introduction -- 2.Retort technology -- 3.Continuous heat processing -- 4.Pressure and temperature measurement in food process control -- 5.Validation of heat process -- 6.Modelling and simulation of thermal processes -- 7.Modelling particular technologies -- 8.Thermal processing and food quality: analysis and control -- 9.Radio frequency heating -- 10.Microwave processing -- 11.Infrared heating -- 12.Instant and high-heat infusion -- 13.Ohmic heating -- 14.Combined high pressure, thermal treatment of foods.
Summary: Edited by a leading authority in the field, Thermal Technologies in Food Processing reviews recent developments in thermal processing. It focuses on traditional food preservation and manufacture techniques, as well as technologies.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Athlone General Lending 664.028 RIC (Browse shelf(Opens below)) 1 Available 206264
Long Loan TUS: Midlands, Main Library Athlone General Lending 664.028 RIC (Browse shelf(Opens below)) 1 Available 206263

Includes bibliographical references and index.

1.Introduction -- 2.Retort technology -- 3.Continuous heat processing -- 4.Pressure and temperature measurement in food process control -- 5.Validation of heat process -- 6.Modelling and simulation of thermal processes -- 7.Modelling particular technologies -- 8.Thermal processing and food quality: analysis and control -- 9.Radio frequency heating -- 10.Microwave processing -- 11.Infrared heating -- 12.Instant and high-heat infusion -- 13.Ohmic heating -- 14.Combined high pressure, thermal treatment of foods.

Edited by a leading authority in the field, Thermal Technologies in Food Processing reviews recent developments in thermal processing. It focuses on traditional food preservation and manufacture techniques, as well as technologies.

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