LEADER 04084nam 2200625 a 450 001 9910830185703321 005 20230725032955.0 010 $a1-283-92750-0 010 $a0-470-96028-0 010 $a0-470-96026-4 035 $a(CKB)2670000000164152 035 $a(EBL)700346 035 $a(OCoLC)705354487 035 $a(SSID)ssj0000622329 035 $a(PQKBManifestationID)11451271 035 $a(PQKBTitleCode)TC0000622329 035 $a(PQKBWorkID)10639190 035 $a(PQKB)10592261 035 $a(OCoLC)843065119 035 $a(MiAaPQ)EBC700346 035 $a(EXLCZ)992670000000164152 100 $a20101012d2011 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aThermal processing of foods$b[electronic resource] $econtrol and automation /$fedited by K.P. Sandeep 210 $aAmes, Iowa $cWiley-Blackwell$d2011 215 $a1 online resource (224 p.) 225 0 $aIFT Press series 300 $aDescription based upon print version of record. 311 $a0-8138-1007-8 320 $aIncludes bibliographical references and index. 327 $aThermal Processing of FoodsControl and Automation; Contents; Contributors; Chapter 1 Introduction; Chapter 2 Elements, Modes, Techniques, and Design of Process Control for Thermal Processes; Chapter 3 Process Control of Retorts; Chapter 4 On-Line Control Strategies to Correct Deviant Thermal Processes: Batch Sterilization of Low-Acid Foods; Chapter 5 Computer Software for On-Line Correction of Process Deviations in Batch Retorts; Chapter 6 Optimization, Control, and Validation of Thermal Processes for Shelf-Stable Products 327 $aChapter 7 Instrumentation, Control, and Modeling of Continuous Flow Microwave ProcessingIndex 330 $a"The food industry has utilized automated control systems for over a quarter of a century. However, the past decade has seen an increase in the use of more sophisticated software-driven on-line control systems, especially in thermal processing unit operations. As these software-driven control systems have become more complicated, the need to validate that these systems operate properly has become more important. In addition to validating new control systems, some food companies have started the more difficult task of validating legacy control systems that have been operating for a number of years on retorts or aseptic systems. Thermal Processing: Control and Automation presents an overview of various facets of thermal processing and packaging from industry, university, and government representatives. The book contains information that will be valuable not only to a person interested in understanding the fundamental aspects of thermal processing (e.g, graduate students), but also to persons involved with designing these processes (e.g., process specialist at a food processing company) and those who are involved in process filing with USDA or FDA (different divisions of a food processing company). The book focuses on technical aspects both from a thermal processing standpoint and also from an automation and process control standpoint. Coverage includes established technologies, such as retorting, and emerging technologies, such as continuous flow microwave processing. Thermal Processing: Control and Automation covers both theoretical and application aspects of thermal processing, concluding with speculations on future trends and directions"--Provided by publisher. 410 0$aInstitute of Food Technologists Series 606 $aFood$xPreservation 606 $aFood$xEffect of heat on 606 $aAutomation 615 0$aFood$xPreservation. 615 0$aFood$xEffect of heat on. 615 0$aAutomation. 676 $a664.028 676 $a664/.028 686 $aTEC012000$2bisacsh 701 $aSandeep$b K. P$01608339 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910830185703321 996 $aThermal processing of foods$93935013 997 $aUNINA