LEADER 00898nam0-2200277 --450 001 9910291060203321 005 20201015112856.0 010 $a9783319670287 (alk. paper) 100 $a20181109d2018----kmuy0itay5050----ba 101 0 $aeng 102 $aCH 200 1 $aKnowledge spillovers in regional innovation systems$ea case study of CEE regions$fedited by Jan Stejskal, Petr Hajek and Oto Hudec 210 1$aCham$bSpringer$d2018 215 $aXVI, 286 p 225 1 $aAdvances in spatial science$i<> regional science series 676 $a338.9$v23$zita 700 1$aStejskal,$bJan$0760012 701 1$aHajek,$bPetr$048949 701 1$aHudec,$bOto$0760013 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a9910291060203321 952 $a338.9 STE 2018$fSES 959 $aSES 996 $aKnowledge spillovers in regional innovation systems$91537137 997 $aUNINA LEADER 05473nam 2200661Ia 450 001 9911004722903321 005 20200520144314.0 010 $a9786610373055 010 $a1-280-37305-9 010 $a1-85573-907-0 010 $a1-61344-406-0 035 $a(CKB)3190000000024721 035 $a(EBL)1640116 035 $a(OCoLC)871225353 035 $a(SSID)ssj0000177508 035 $a(PQKBManifestationID)11183318 035 $a(PQKBTitleCode)TC0000177508 035 $a(PQKBWorkID)10216871 035 $a(PQKB)10897227 035 $a(MiAaPQ)EBC1640116 035 $a(MiAaPQ)EBC269354 035 $a(Au-PeEL)EBL269354 035 $a(EXLCZ)993190000000024721 100 $a20060805d2004 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aImproving the thermal processing of foods /$fedited by Philip Richardson 210 $aBoca Raton, FL $cCRC Press ;$aCambridge, England $cWoodhead Pub.$d2004 215 $a1 online resource (527 p.) 225 1 $aWoodhead Publishing Series in Food Science, Technology and Nutrition 300 $aDescription based upon print version of record. 311 $a1-85573-730-2 320 $aIncludes bibliographical references and index. 327 $aFront Cover; Improving the Thermal Processing of Foods; Copyright Page; Table of Contents; Contributor contact details; Part I: Opimising thermal processes; Chapter 1. Optimising the safety and quality of thermally processed packaged foods; 1.1 Introduction: reconciling safety and quality; 1.2 The kinetics of microbial inactivation during heat treatment; 1.3 Setting the limits for sterilisation and pasteurisation processes; 1.4 Setting thermal process parameters to maximise product quality: C-values; 1.5 Optimising thermal process conditions for product safety and quality; 1.6 Future trends 327 $a1.7 Sources of further information and advice1.8 References; Chapter 2. Optimising the efficiency and productivity of thermal processing; 2.1 Introduction: the role of thermal processing in extending shelf-life; 2.2 Setting commercial objectives for thermal processes: process optimisation; 2.3 Assessing the potential of in-container, aseptic and HTST processing; 2.4 Techniques for optimising the efficiency of thermal processes; 2.5 Future trends; 2.6 References; Chapter 3. Optimising the efficiency of batch processing with retort systems in thermal processing 327 $a3.1 Introduction: batch processing in food canning plants3.2 Criteria for optimal design and operation of batch processing; 3.3 Optimising energy consumption; 3.4 Optimising retort scheduling; 3.5 Maximising net present value of capital investment for batch processing; 3.6 Simultaneous processing of different product lots in the same retort; 3.7 Conclusion; 3.8 List of symbols; 3.9 References; Chapter 4. Using computational fluid dynamics to optimise thermal processes ; 4.1 Introduction: computational fluid dynamics and the importance of fluid flow in thermal processes 327 $a4.2 Measurement and simulation of fluid flow in thermal processes4.3 Using computational fluid dynamics (CFD) to analyse thermal processes; 4.4 Improving thermal food processes by CFD: packaged foods, heat exchangers and ovens; 4.5 Future trends; 4.6 Sources of further information and advice; 4.7 References; Part II: Developments in technologies for sterilisation and pasteurisation ; Chapter 5. Modelling and optimising retort temperature control ; 5.1 Introduction; 5.2 Factors affecting thermal process control; 5.3 Modelling techniques for predicting lethal heat 327 $a5.4 On-line process control of retort temperature5.5 Achieving lethality using the pre-heating and cooling phases of the retort cycle; 5.6 Future trends; 5.7 Sources of further information and advice; 5.8 Glossary of terms; 5.9 References; Chapter 6. Improving rotary thermal processing; 6.1 Introduction: the use of rotation for batch thermal processing; 6.2 The effectiveness of rotation in improving heat transfer; 6.3 Optimising mixing during rotation to improve heating rates; 6.4 Testing changes in rotation rate to improve heat transfer; 6.5 Optimising rotation speeds in thermal processing 327 $a6.6 Future trends 330 $aThe application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality. Improving the thermal processing of foods summarises key research both on improving particular thermal processing techniques and measuring their effectiveness.Part one examines how best to optimise thermal processes, with chapters addressing safety and quality, efficiency and productivity and the application of computational fluid dynamics. Part two f 410 0$aWoodhead Publishing Series in Food Science, Technology and Nutrition 517 3 $aDictionary of nutrition and food technology 606 $aFood$xPreservation 606 $aFood industry and trade 615 0$aFood$xPreservation. 615 0$aFood industry and trade. 676 $a664.028 701 $aRichardson$b P$01821802 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911004722903321 996 $aImproving the thermal processing of foods$94391945 997 $aUNINA