Essentials Of Thermal Processing

热处理要点

食品加工技术

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1692.00
发货周期:预计3-5周发货
作      者
出  版 社
出版时间
2021年06月10日
装      帧
精装
ISBN
9781119470373
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页      码
432
开      本
244*170mm
语      种
英文
版      次
2nd ed.
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图书简介
Explore this fully updated new edition of a practical reference on food preservation from two leading voices in the industry   Among all food preservation methods in use today, thermal processing remains the single most important technique used in the industry. The newly revised Second Edition of Essentials of Thermal Processing delivers a thorough reference on the science and applications of the thermal processing of a wide variety of food products. The book offers readers essential information on the preservation of food products by heat, including high-acid foods and low-acid sterilized foods requiring a full botulinum cook.   The accomplished authors--noted experts in their field--discuss all relevant manufacturing steps, from raw material microbiology through the various processing regimes, validation methods, packaging, incubation testing, and spoilage incidents.   Two new chapters on temperature and heat distribution, as well as heat penetration of foods, are included. More worked and practical examples are found throughout the book as well. Readers will also benefit from the inclusion of:   A thorough introduction to the microbiology of heat processed foods, food preservation techniques, low acid canned foods, and high acid foods An exploration of acidified products, heat extended shelf-life chilled foods, and processing methods Discussions of cooking and process optimization, process validation, and heat penetration and process calculations An examination of cooling and water treatment, how to handle process deviations, and packaging options for heat preserved foods   Perfect for professionals working in the food processing and preservation industries, Essentials of Thermal Processing will also earn a place in the libraries of anyone seeking a one-stop reference on the subject of thermal processing for food products. Explore this fully updated new edition of a practical reference on food preservation from two leading voices in the industry   Among all food preservation methods in use today, thermal processing remains the single most important technique used in the industry. The newly revised Second Edition of Essentials of Thermal Processing delivers a thorough reference on the science and applications of the thermal processing of a wide variety of food products. The book offers readers essential information on the preservation of food products by heat, including high-acid foods and low-acid sterilized foods requiring a full botulinum cook.   The accomplished authors--noted experts in their field--discuss all relevant manufacturing steps, from raw material microbiology through the various processing regimes, validation methods, packaging, incubation testing, and spoilage incidents.   Two new chapters on temperature and heat distribution, as well as heat penetration of foods, are included. More worked and practical examples are found throughout the book as well. Readers will also benefit from the inclusion of:   A thorough introduction to the microbiology of heat processed foods, food preservation techniques, low acid canned foods, and high acid foods An exploration of acidified products, heat extended shelf-life chilled foods, and processing methods Discussions of cooking and process optimization, process validation, and heat penetration and process calculations An examination of cooling and water treatment, how to handle process deviations, and packaging options for heat preserved foods   Perfect for professionals working in the food processing and preservation industries, Essentials of Thermal Processing will also earn a place in the libraries of anyone seeking a one-stop reference on the subject of thermal processing for food products.  
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