{"product_id":"improving-the-thermal-processing-of-foods-hardback-9781855737303","title":"Improving the thermal Processing of Foods (Hardback) 9781855737303","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eImproving the thermal Processing of Foods\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eP Richardson (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781855737303, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 16 July 2004\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e520 pages\u003cbr\u003e23.3 x 15.6 x 3.1 cm, 0.93 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\u003e\"This is an excellent text for a university library or library of a company where new methods of thermal processing are being used.\"\u003cb\u003e --Food Australia\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\"…clarity in writing, and presentation of figures and tables.\" \u003cb\u003e--IChem Food and Drink Subject Group\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\"The text is well written, the latest ideas and methods used in thermal processing of foods are very well detailed.\" \u003cb\u003e--Food Australia\u003c\/b\u003e\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eThe 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 focuses on developments in technologies for sterilisation and pasteurisation with chapters on modelling retort temperature control and developments in packaging, sous-vide and cook-chill processing. There are chapters covering continuous heat processing, including developments in tubular heat exchangers, aseptic processing and ohmic and air impingement heating. The fourth part considers the validation of thermal processes, modelling heat penetration curves, using data loggers and time-temperature integrators and other new measuring techniques. The final group of chapters detail methods of analysing microbial inactivation in thermal processing and identifying and dealing with heat-resistant bacteria.Improving the thermal processing of foods is a standard reference book for those working in the food processing industry.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePart 1 Developments in retort technology: Developments in packaging formats for retort processing\u003cbr\u003e Improving rotary thermal processing\u003cbr\u003e Modelling and optimising retort temperature control\u003cbr\u003e Ensuring the safety and quality of thermally-processed packaged foods. Part 2 Developments in other thermal technologies: Continuous heat processing: An overview\u003cbr\u003e Optimising plate heat exchanger design and operation\u003cbr\u003e Developments in tubular heat exchangers\u003cbr\u003e Developments in aseptic processing\u003cbr\u003e Laser-based packaging sterilisation in aseptic processing\u003cbr\u003e Developments in ohmic heating\u003cbr\u003e Air impingement heating. Part 3 Measuring the effectiveness of thermal processing: Validation of heat processes\u003cbr\u003e Using computational fluid dynamics to optimise thermal processes\u003cbr\u003e The use of data loggers\u003cbr\u003e Advances in temperature validation of foods\u003cbr\u003e Analysing the effectiveness of thermal preservation processes\u003cbr\u003e Identifying and dealing with heat-resistant bacteria\u003cbr\u003e Modelling heat penetration.\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Woodhead Publishing","offers":[{"title":"Default Title","offer_id":46651769028888,"sku":"9781855737303","price":163.76,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9781855737303_ab4c20f2-21cf-4501-ac75-8376f3ef3efd.jpg?v=1696713364","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/improving-the-thermal-processing-of-foods-hardback-9781855737303","provider":"Freshly Printed Books","version":"1.0","type":"link"}