Thermal technologies in food processing / edited by P. Richardson.
Material type: TextSeries: Woodhead Publishing series in food science and technologyPublication details: Cambridge : Woodhead, 2001.Description: 312p. ; 24 cmISBN:- 9781855735583 (hbk.) :
- 9781855735583
- 185573558X
- 0849312167
- 664.028 RIC
- TP370
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.