Natural Convection Heating of Liquids in Unagitated Food Containers PDF Download
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Author: John Lewis Blaisdell
Publisher:
ISBN:
Category : Heat
Languages : en
Pages : 1030
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Book Description
Author: John Lewis Blaisdell
Publisher:
ISBN:
Category : Heat
Languages : en
Pages : 1030
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Book Description
Author: S. Donald Holdsworth
Publisher: Springer
ISBN: 3319249045
Category : Technology & Engineering
Languages : en
Pages : 525
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Book Description
This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing: This edition is formed by 22 chapters—arranged in five parts—that maintain great parts of the first and second editions The First part includes five chapters analyzing different topics associated to heat transfer mechanism during canning process, kinetic of microbial death, sterilization criteria and safety aspect of thermal processing. The second part, entitled Thermal Food Process Evaluation Techniques, includes six chapters and discusses the main process evaluation techniques. The third part includes six chapters treating subjects related with pressure in containers, simultaneous sterilization and thermal food processing equipment. The fourth part includes four chapters including computational fluid dynamics and multi-objective optimization. The fifth part, entitled Innovative Thermal Food Processing, includes a chapter focused on two innovative processes used for food sterilization such high pressure with thermal sterilization and ohmic heating. Thermal Processing of Pa ckaged Foods, Third Edition is intended for a broad audience, from undergraduate to post graduate students, scientists, engineers and professionals working for the food industry.
Author: S. Daniel Holdsworth
Publisher: Springer Science & Business Media
ISBN: 0387722505
Category : Technology & Engineering
Languages : en
Pages : 423
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Book Description
This is the second edition of Holdsworth and Simpson’s highly practical work on a subject of growing importance in this age of convenience foods. As before, it discusses the physical and engineering aspects of the thermal processing of packaged foods, and examines the methods which have been used to establish the time and temperature of processes to sterilize or pasteurize the food. However, there is lots of new material too. Unlike other texts on thermal processing, which cover very adequately the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products.
Author:
Publisher: Academic Press
ISBN: 0080567770
Category : Technology & Engineering
Languages : en
Pages : 283
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Book Description
Advances in Food Research
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1760
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Book Description
Author: Qiao Lu
Publisher:
ISBN:
Category : Canned foods
Languages : en
Pages : 286
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Book Description
Author: Foluso Ladeinde
Publisher:
ISBN:
Category : Canned foods
Languages : en
Pages : 736
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Book Description
Author: Edward Daniel Schmidt
Publisher:
ISBN:
Category : Bottles
Languages : en
Pages : 124
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Book Description
Author: Ashim K. Datta
Publisher: CRC Press
ISBN: 1315302624
Category : Medical
Languages : en
Pages : 677
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Book Description
This substantially revised text represents a broader based biological engineering title. It includes medicine and other applications that are desired in curricula supported by the American Society of Agricultural and Biological Engineers, as well as many bioengineering departments in both U.S. and worldwide departments. This new edition will focus on a significant number of biological applications, problem-solving techniques, and solved examples. Specifically there will be 160+ interesting application problems over an entended biological base (biomedical, bioenvironmental, etc.) that were originally developed by the author throughout his 13 years of teaching this course at Cornell.
Author:
Publisher:
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 498
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Book Description
