LEADER 05852nam 22007573u 450 001 9911004837903321 005 20230120003835.0 010 $a1-280-37281-8 010 $a9786610372812 010 $a1-59124-332-7 010 $a1-85573-661-6 035 $a(CKB)111056552541844 035 $a(EBL)1639952 035 $a(SSID)ssj0000073109 035 $a(PQKBManifestationID)11125429 035 $a(PQKBTitleCode)TC0000073109 035 $a(PQKBWorkID)10103082 035 $a(PQKB)10622084 035 $a(MiAaPQ)EBC269271 035 $a(MiAaPQ)EBC1639952 035 $a(Au-PeEL)EBL269271 035 $a(OCoLC)475996246 035 $a(EXLCZ)99111056552541844 100 $a20140303d2001|||| u|| | 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aThermal Technologies in Food Processing 210 $aBurlington $cElsevier Science$d2001 215 $a1 online resource (311 p.) 225 1 $aWoodhead Publishing Series in Food Science, Technology and Nutrition 300 $aDescription based upon print version of record. 311 $a1-85573-558-X 327 $aFront 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 327 $a3.6 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 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 327 $a5.7 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 327 $a7.6 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 327 $aPart 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 327 $a11.2 Theories and infrared properties 330 $aThermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue.Part one of the 410 0$aWoodhead Publishing Series in Food Science, Technology and Nutrition 517 $aWoodhead Publishing Series in Food Science, Technology and Nutrition 606 $aFood$xPreservation 606 $aFood industry and trade$xTechnology transfer 606 $aFood$xEffect of heat on 606 $aChemical & Materials Engineering$2HILCC 606 $aEngineering & Applied Sciences$2HILCC 606 $aChemical Engineering$2HILCC 615 0$aFood$xPreservation. 615 0$aFood industry and trade$xTechnology transfer. 615 0$aFood$xEffect of heat on. 615 7$aChemical & Materials Engineering 615 7$aEngineering & Applied Sciences 615 7$aChemical Engineering 676 $a664.028 700 $aRichardson$b P$01821802 702 $aRichardson$b Philip 801 0$bAU-PeEL 801 1$bAU-PeEL 801 2$bAU-PeEL 906 $aBOOK 912 $a9911004837903321 996 $aThermal Technologies in Food Processing$94387702 997 $aUNINA