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Thermal Food Processing - New Technologies and Quality Issues, 2E

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978 14398 7678 7
3.20 LBS
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Product Description


Thermal processing is one of the most important processes in the food industry.  The concept of thermal processing is based on heating foods for a certain length of time at a certain temperature.  The challenge of developing advanced thermal processing for the food industry is continuing in line with the demand for enhanced food safety and quality as there is always some undesirable degradation of heat-sensitive quality attributes associated with thermal processing.

The first edition of Thermal Food Processing was published in 2006, with the aim of providing a comprehensive review of the latest developments in thermal food processing technologies, of stressing topics vital to the food industry today, of pinpointing the trends in future research and development, and of assembling essential, authoritative, and complete references and data that can be used by the researcher in the university and research institution or can serve as a valuable reference source for undergraduate and postgraduate studies.  This will continue to be the purpose of this second edition.

In this Second Edition, besides updating or rewriting individual chapters with the latest developments in each topic area, five new chapters have been added in order to enhance the contents of the book.  In Part I, two new chapters, Thermal Effects in Food Microbiology, and Modeling Thermal Microbial Inactivation Kinetics, have been added to provide a fundamental knowledge of the related food safety issues raised in subsequent chapters.  In Part II, a new chapter, Thermal Processing of Fruits & Fruit Juices, has been added to provide a complete coverage of thermally processed food products.  Finally, two new chapters, Aseptic Processing and Packaging, and Microwave Heating, have been added in Part III to provide a detailed description of two common thermal processing techniques.

Contents:  Part I. Modeling of Thermal Food Processes - Thermal physical properties of foods, Heat & mass transfer in thermal food processing, Thermal effects in food microbiology, Simulating thermal food processes using deterministic models, Modeling food thermal processes using artificial neural networks, Modeling thermal processing using computational fluid dynamics (CFD), Modeling thermal microbial inactivation kinetics, PART II. Quality and Safety of Thermally Processed Foods - Thermal processing of meat & meat products, Thermal processing of poultry products, of fishery products, of dairy products, Ultrahigh temperature thermal processing of milk, of canned foods, of ready meals, of vegetables, of fruits & fruit juices, PART III. Innovations in Thermal Food Processes - Aseptic processing & packaging, Ohmic heating for food processing, Radio frequency dielectric heating, Infrared heating, Microwave heating, Combination treatment of pressure & mild heating, pH-assisted thermal processing, Time-temperature integrators for thermal process evaluation, Index.

Da-Wen Sun, 2012, 666 p, illustrated.  (List: $199.95)  $187.95

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