Thermal food processing : new technologies and quality issues / / [edited by] Da-Wen Sun

• Pubblicazione: Boca Raton, FL, : CRC Press, 2012
• Edizione: 2nd ed.
• Descrizione fisica: 1 online resource (677 p.)
• Disciplina: 363.8
• Soggetto topico: Food - Storage; Food - Preservation
• Classificazione: TEC012000
• Altri autori: SunDa-Wen
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Front Cover; Contents; Series Preface; Preface; Editor; Contributors; Chapter 1 - Thermal Physical Properties of Foods; Chapter 2 - Heat and Mass Transfer in Thermal Food Processing; Chapter 3 - Thermal Effects in Food Microbiology; Chapter 4 - Simulating Thermal Food Processes Using Deterministic Models; Chapter 5 - Modeling Food Thermal Processes Using Artificial Neural Networks; Chapter 6 - Modeling Thermal Processing Using Computational Fluid Dynamics (CFD); Chapter 7 - Modeling Thermal Microbial Inactivation Kinetics; Chapter 8 - Thermal Processing of Meat and Meat Products ; Chapter 9 - Thermal Processing of Poultry ProductsChapter 10 - Thermal Processing of Fishery Products; Chapter 11 - Thermal Processing of Dairy Products; Chapter 12 - Ultrahigh Temperature Thermal Processing of Milk; Chapter 13 - Thermal Processing of Canned Foods; Chapter 14 - Thermal Processing of Ready Meals; Chapter 15 - Thermal Processing of Vegetables; Chapter 16 - Thermal Processing of Fruits and Fruit Juices; Chapter 17 - Aseptic Processing and Packaging; Chapter 18 - Ohmic Heating for Food Processing; Chapter 19 - Radio Frequency Dielectric Heating; Chapter 20 - Infrared Heating ; Chapter 21 - Microwave HeatingChapter 22 - Combination Treatment of Pressure and Mild Heating; Chapter 23 - pH-Assisted Thermal Processing; Back Cover
• Sommario/riassunto: The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining the latest developments and analyzing the latest trends in thermal food processing research and development. The book is divided into three parts for easy reference. Part I, Modeling of Thermal Food Processes, discusses the thermal physical properties of foods, recent developments in heat and mass transfer, innovative modeling techniques including artificial neural network modeling, and computational fuel dynamics. Part II, Quality and Safety of Thermally Processed Food, provides the latest research and development information used to maintain high quality and safety standards for certain types of food products including thermally processed meat, poultry, fishery products, dairy products, canned foods, and vegetables. Part III, Innovations in Thermal Food Processes, details existing, alternative thermal processing technologies, outlining their potential, future application in the food industry. These innovations include the ohmic heating technique, radio frequency energies, infrared rays, the combination of pressure and pH with thermal processing, and time-temperature integrators used in evaluating and controlling thermal processes--
• Titolo autorizzato: Thermal food processing
• ISBN: 0-429-10968-7; 1-4398-7679-7
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910813645003321
• Lo trovi qui: Univ. Federico II
• Serie: Contemporary food engineering.