Thermal Technologies in Food Processing
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Thermal Technologies in Food Processing

Thermal Technologies in Food Processing


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About the Book

New packaging media such as flexible trays, pouches, and glass containers have superceded traditional canning with great results. The availability of such packaging opportunities has created the demand for products of more challenging rheological behavior that may contain differing degrees of particulate material and hence the need for new designs of heat exchanger. While the primary concern of food manufacturers is the production of safe foods, there is little market for low quality foods no matter how safe they are. The need to maximize process efficiency and final product quality has led to a number of new developments, including refinements in existing technologies and the emergence of new "minimal" techniques. Thermal Technologies in Food Processing reviews all these key developments and looks at future trends, providing an invaluable resource for all food processors.

Table of Contents:
Introduction Professor Philip Richardson, Campden and Chorleywood Food Research Association, UK Retort Technology Nick May, Campeden and Chorleywood Food RA, UK Continuous Heat Processing Sue Emond, Campden and Chorleywood Food RA, UK Pressure and Temperature Measurement in Food Process Control Dr. Peter Berrie, Endress + Process Solutions AG, Switzerland Validation of Heat Processes Gary Tucker, Campden and Chorleywood Food RA, UK Modelling Thermal Processes: Heat and Mass Transfer Professor Bart Nicolaï, Katholieke Universiteit Leuven, Belgium Thermal Processing and Food Quality: Analysis and Control Professor Anna Arnoldi, University of Milan, Italy Radio Frequency Heating Dr. Andrew T. Rowley, EA Technology Limited, UK Microwave Processing Marc Regier and Professor Helmer Schubert, Universität Karlsruhe, Germany Infrared Heating Dr. Christina Skjöldebrand, ABB, Sweden Instant and High-Heat Infusion Dr. Jüergen Andersen, APV Systems, Denmark Ohmic Heating Dr. R. Roger Ruan, Xiaofei Ye, and Dr. Paul L. Chen, University of Minnesota, USA Dr. Irwin A. Taub, US Army Natick Soldier Center, Massachusetts, USA Combined High Pressure Thermal Treatment of Foods Professor Dr. Ir M. Hendrickx, Katholieke Universiteir Leuven, Belgium


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Product Details
  • ISBN-13: 9780849312168
  • Publisher: Taylor & Francis Inc
  • Publisher Imprint: CRC Press Inc
  • Height: 235 mm
  • No of Pages: 256
  • Returnable: N
  • Weight: 590 gr
  • ISBN-10: 0849312167
  • Publisher Date: 10 May 2001
  • Binding: Hardback
  • Language: English
  • No of Pages: 256
  • Returnable: N
  • Width: 156 mm


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