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1. |
Record Nr. |
UNISA996392476203316 |
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Titolo |
The whigs new toast to the B--- of S----y [[electronic resource]] |
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Pubbl/distr/stampa |
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[London], : Printed by Rich. Newcomb, in Fleetstreet, 1711 |
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Descrizione fisica |
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Soggetti |
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Great Britain Politics and government Humor Early works to 1800 |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Verse: "Here's a health to the P-----te, whose excellence reaches". |
B--- of S----y = Gilbert Burnet, Bishop of Salisbury. |
Place of publication from Foxon. |
Reproduction of original in the British Library. |
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Sommario/riassunto |
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2. |
Record Nr. |
UNINA9911004837903321 |
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Autore |
Richardson P |
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Titolo |
Thermal Technologies in Food Processing |
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Pubbl/distr/stampa |
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Burlington, : Elsevier Science, 2001 |
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ISBN |
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1-280-37281-8 |
9786610372812 |
1-59124-332-7 |
1-85573-661-6 |
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Descrizione fisica |
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1 online resource (311 p.) |
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Collana |
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Woodhead Publishing Series in Food Science, Technology and Nutrition |
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Disciplina |
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Soggetti |
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Food - Preservation |
Food industry and trade - Technology transfer |
Food - Effect of heat on |
Chemical & Materials Engineering |
Engineering & Applied Sciences |
Chemical Engineering |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di contenuto |
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Front Cover; Thermal Technologies in Food Processing; Copyright Page; Table of Contents; Contributors; Chapter 1. Introduction; Part I:Conventional technologies; Chapter2. Retort technology; 2.1 Introduction; 2.2 The basic retort cycle; 2.3 Selection of container; 2.4 Selection of a retort; 2.5 The influence of heating medium on retort performance; 2.6 Future trends; 2.7 Sources of further information and advice; 2.8 References; Chapter3. Continuous heat processing; 3.1 Introduction; 3.2 Indirect heating; 3.3 Direct heating; 3.4 Holding section; 3.5 Future trends |
3.6 Sources of further information and advice3.7 References; Part II:Measurement and control; Chapter4. Pressure and temperature measurement in food process control; 4.1 Introduction; 4.2 Pressure measurement; 4.3 Temperature measurement; 4.4 General instrument design; 4.5 References; Chapter5. Validation of heat processes; 5.1 Introduction: the need for better measurement and control; 5.2 |
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Validation methods: objectives and principles; 5.3 Temperature distribution testing; 5.4 Heat penetration testing; 5.5 Microbiological spore methods; 5.6 Biochemical time and temperature integrators |
5.7 Future trends5.8 Sources of further information and advice; 5.9 References; Chapter6. Modelling and simulation of thermal processes; 6.1 Introduction; 6.2 Modelling of conduction heat transfer: the Fourier equation; 6.3 The Navier-Stokes equations; 6.4 Numerical methods; 6.5 Applications; 6.6 Conclusions; 6.7 Acknowledgements; 6.8 References; Chapter7. Modelling particular thermal technologies; 7.1 Introduction; 7.2 Processing of packed and solid foods; 7.3 Continuous heating and cooling processes; 7.4 Heat generation methods: ohmic and microwave heating; 7.5 Developments in the field |
7.6 ReferencesChapter8. Thermal processing and food quality: analysis and control; 8.1 Introduction: the importance of thermal processing; 8.2 The importance of the Maillard reaction; 8.3 Thermal processing and food safety; 8.4 Thermal processing and nutritional quality; 8.5 Thermal processing, food flavour and colour; 8.6 Maillard reaction and lipid oxidation; 8.7 Controlling factors in the Maillard reaction; 8.8 Methods of measurement; 8.9 Application to the processing of particular foods; 8.10 Future trends; 8.11 Sources of further information and advice; 8.12 References |
Part III: New thermal technologiesChapter9. Radio frequency heating; 9.1 Introduction; 9.2 Basic principles of RF heating; 9.3 Application to food processing; 9.4 Advantages and disadvantages of RF heating; 9.6 Case studies; 9.7 Future trends in RF heating; 9.8 Sources of further information and advice; 9.9 Acknowledgements; 9.10 References; Chapter10. Microwave processing; 10.1 Introduction; 10.2 Physical principles; 10.3 Microwave applications; 10.4 Modelling and verification; 10.5 Summary and outlook; 10.6 References; Chapter11. Infrared heating; 11.1 Introduction; principle and uses |
11.2 Theories and infrared properties |
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Sommario/riassunto |
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Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue.Part one of the |
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