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Home > Science, Technology & Agriculture > Industrial chemistry and manufacturing technologies > Industrial chemistry and chemical engineering > Food and beverage technology > Thermal Food Processing: New Technologies and Quality Issues(Contemporary Food Engineering)
Thermal Food Processing: New Technologies and Quality Issues(Contemporary Food Engineering)

Thermal Food Processing: New Technologies and Quality Issues(Contemporary Food Engineering)


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About the Book

The challenge of maintaining both quality and safety in the thermal processing of foods results from degradation of heat-sensitive quality attributes during processing. This book offers a comprehensive review of the latest developments in advanced thermal processing technologies and considers trends in future research and development. International experts present thorough research results, critical reviews of each topic, and a complete list of references for further study. The text comprises three sections: modeling, including techniques and thermal-physical principles; quality and safety, with individual chapters on each type of food; and innovations in past and emerging technologies.

Table of Contents:
MODELING Thermal Physical Properties of Foods, A.E. Delgado, Da-Wen Sun, and A.C. Rubiolo Heat and Mass Transfer in Thermal Food Processing, Lijun Wang and Da-Wen Sun Simulating Thermal Food Processes Using Deterministic Models, Arthur A. Teixeira Modeling Food Thermal Processes Using Artificial Neural Networks, C.R. Chen and H.S. Ramaswamy Modeling Thermal Processing Using Computational Fluid Dynamics (CFD), Xiao Dong Chen QUALITY AND SAFETY Thermal Processing of Meat Products, Harshavardhan Thippareddi and Marcos Sanchez Thermal Processing of Poultry Products, Paul L. Dawson, Sunil Mangalassary, and Brian W. Sheldon Thermal Processing of Fishery Products, Isabel Medina Méndez and José Manuel Gallardo Abuín Thermal Processing of Dairy Products, A.L. Kelly, N. Datta, and H.C. Deeth UHT Thermal Processing of Milk, Pamela Manzi and Laura Pizzoferrato Thermal Processing of Canned Foods, Z. Jun Weng Thermal Processing of Ready Meals, Gary Tucker Thermal Processing of Vegetables, Jasim Ahmed and U.S. Shivhare INNOVATIONS IN PAST AND EMERGING TECHNOLOGIES Ohmic Heating for Food Processing, António Augusto Vicente, Inês de Castro, and José António Teixeira Radio Frequency Dielectric Heating, Yanyun Zhao Infrared Heating, Noboru Sakai and Weijie Mao Pressure-Assisted Thermal Processing, Takashi Okazaki and Kanichi Suzuki pH-Assisted Thermal Processing, Alfredo Palop and Antonio Martínez Time-Temperature Integrators for Thermal Process Evaluation, Antonio Martínez, M. Rodrigo, P.S. Fernández, and J. Ocio INDEX


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Product Details
  • ISBN-13: 9781574446289
  • Publisher: Taylor & Francis Inc
  • Publisher Imprint: CRC Press Inc
  • Height: 229 mm
  • No of Pages: 664
  • Returnable: N
  • Sub Title: New Technologies and Quality Issues
  • Width: 152 mm
  • ISBN-10: 1574446282
  • Publisher Date: 01 Nov 2005
  • Binding: Hardback
  • Language: English
  • No of Pages: 664
  • Series Title: Contemporary Food Engineering
  • Weight: 998 gr


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