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Thermal Processing, Essentials of

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978 1405 190589
1.00 LBS
Calculated at checkout

Product Description

Thermal processing remains the most important method of food preservation in use today.  The immense scale of these production operations makes it more important than ever that the process is performed perfectly every time: failure will lead to product deterioration and loss of sales at best and, at worst, to serious illness or death.

Essentials of Thermal Processing is designed to be the definitive modern-day reference for all those involved in thermal processing.  It covers all of the essential information regarding the preservation of food products by heat.  It includes all types of food product, from those high in acid and given a mild heat process, to the low-acid sterilised foods that require a full botulinum cook. Different chapters deal with the manufacturing steps from raw material microbiology, through various processing regimes, validation methods, packaging, incubation testing and spoilage incidents.  The authors have extensive knowledge of heat preservation covering all parts of the world and represent organisations with formidable reputations in this field.

Contents:  Preface, Glossary

1 Microbiology of Heat Preserved Foods

2 Hurdles to Microbial Growth

3 Low Acid Canned Foods

4 Acid and High Acid Foods

5 Acidified Foods

6 Heat Preserved Chilled Foods

7 Processing Systems

8 Cook values and Optimisation of Thermal Processes

9 Measurement and Validation of Thermal Processes

10 Cooling and Water Treatment

11 Handling Processing Deviations

12 Packaging Options for Heat Preserved Foods

13 Incubation Testing

14 Critical Factors in Thermal Processing

15 Environmental Aspects of Thermal Processing


Gary Tucker and Susan Featherstone, 2011, 288 p, illustrated.  (List: $239.99)  $179.99

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