Sterilization In Food Technology
DOWNLOAD
Download Sterilization In Food Technology PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Sterilization In Food Technology book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
Sterilization In Food Technology
DOWNLOAD
Author : Charles Olin Ball
language : en
Publisher:
Release Date : 1957
Sterilization In Food Technology written by Charles Olin Ball and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1957 with House & Home categories.
Sterilization Of Food In Retort Pouches
DOWNLOAD
Author : A.G. Abdul Ghani Al-Baali
language : en
Publisher: Springer Science & Business Media
Release Date : 2007-11-12
Sterilization Of Food In Retort Pouches written by A.G. Abdul Ghani Al-Baali and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-11-12 with Technology & Engineering categories.
The subject of sterilization of food in cans has been studied both experimentally and theoretically, but limited work has been undertaken to study the sterilization of food in pouches. This book examines the interaction between fluid mechanics, heat transfer and microbial inactivation during sterilization of food in pouches. Such interaction is complex and if ignored would lead to incorrect information not only on food sterility but also on food quality.
Thermobacteriology In Food Processing
DOWNLOAD
Author : C. R. Stumbo
language : en
Publisher: Elsevier
Release Date : 2013-10-22
Thermobacteriology In Food Processing written by C. R. Stumbo and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-22 with Nature categories.
Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in sterilization processes for canned goods and pasteurization of foods. The book first ponders on organisms of greatest importance in the spoilage of canned foods and food pasteurization and bacteriological examination of spoiled canned foods. Discussions focus on toxin-producing microorganisms, pathogenic microorganisms, bacteriological examination, classification of spore-bearing bacteria with reference to oxygen requirements, classification of food with respect to acidity, and interpretation of observations. The text then takes a look at contamination and its control, producing, harvesting, and cleaning spores for thermal resistance determinations, and death of bacteria subjected to moist heat. The manuscript tackles thermal resistance of bacteria and thermal process evaluation, including important terms and equations, basic considerations, general method, and conversion of heat penetration data. Topics include change of initial food temperature when the retort temperature remains the same, integrated lethality of heat at all points in the container, heat penetration and processing parameters, and determination of process lethality requirement. The publication is a valuable reference for researchers interested in thermobacteriology in food processing.
Thermal Processing Of Packaged Foods
DOWNLOAD
Author : S. Donald Holdsworth
language : en
Publisher: Springer
Release Date : 2015-11-30
Thermal Processing Of Packaged Foods written by S. Donald Holdsworth and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11-30 with Technology & Engineering categories.
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.
Engineering Aspects Of Thermal Food Processing
DOWNLOAD
Author : Ricardo Simpson
language : en
Publisher: CRC Press
Release Date : 2009-06-22
Engineering Aspects Of Thermal Food Processing written by Ricardo Simpson and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-06-22 with Technology & Engineering categories.
Access the Latest Advances in Food Quality Optimization and Safety AssuranceThermal processing has undergone a remarkable amount of research throughout the past decade, indicating that the process not only remains viable, but that it is also expanding around the world.An organized exploration of new developments in academic and current food industr
Continuous Thermal Processing Of Foods Pasteurization And Uht Sterilization
DOWNLOAD
Author : Michael J. Lewis
language : en
Publisher: Boom Koninklijke Uitgevers
Release Date : 2000-07-31
Continuous Thermal Processing Of Foods Pasteurization And Uht Sterilization written by Michael J. Lewis and has been published by Boom Koninklijke Uitgevers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-07-31 with Medical categories.
This new book updates and expands Harold Burton's classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of thermal processing of liquid and particulate foods. The food products covered now include soups, sauces, fruit juices, and other beverages, in addition to milk and milk products. Pasteurization, sterilization, and aseptic processing are all discussed, with emphasis on the underlying principles and problems of heat treatment of more viscous fluids, where streamline flow conditions are likely to prevail, and of products containing particles. Pasteurization and heat treatments designed to further extend the shelf life of pasteurized products are also discussed, and the pasteurization and sterilization processes are compared to highlight similarities and differences. Throughout, factors influencing the safety and quality of heated foods are emphasized. This book contains over 100 illustrations and 50 tables, as well as extensive cross-referencing and a comprehensive reference section.
Aseptic Processing Of Foods
DOWNLOAD
Author : Helmut Reuter
language : en
Publisher: CRC Press
Release Date : 2020-10-28
Aseptic Processing Of Foods written by Helmut Reuter and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-10-28 with Cooking categories.
Aseptic food processing has become important as a safe and effective method for the preparing and packaging of a variety of foods. This recent book, prepared by a team of European specialists, provides a detailed guide and reference to aseptic food processing technology. All aspects are presented systematically: principles, practice, equipment, applications, packages and packaging, quality control, and safety. All applicable food and beverage categories are examined. More than 130 photographs, diagrams, and other schematics illustrate equipment and their function and a variety of procedures. Tables and graphs provide important quantitative data in convenient form.
Thermal Processing Of Packaged Foods
DOWNLOAD
Author : S. D. Holdsworth
language : en
Publisher: Chapman & Hall
Release Date : 1997-01
Thermal Processing Of Packaged Foods written by S. D. Holdsworth and has been published by Chapman & Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997-01 with Cooking categories.
This work provides a comprehensive overview of the physical and engineering aspects of the thermal processing of packaged foods, i.e. the heating and cooling of food products hermetically sealed in containers. The methods used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food are examined and practical guidelines for the implementation of these methods are given. Written primarily for food processing engineers and those involved in the development of new products and equipment, this volume should also be of interest to quality assurance personnel, regulatory officials and legislators, as well as academic researchers in food process engineering.
High Pressure Processing Of Food
DOWNLOAD
Author : V.M. Balasubramaniam
language : en
Publisher: Springer
Release Date : 2016-01-28
High Pressure Processing Of Food written by V.M. Balasubramaniam and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-01-28 with Technology & Engineering categories.
High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.
Continuous Thermal Processing Of Foods
DOWNLOAD
Author :
language : en
Publisher:
Release Date : 2000
Continuous Thermal Processing Of Foods written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Food categories.