Improving the thermal processing of foods:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Woodhead Publ.
2004
Boca Raton [u.a.] CRC Pr. |
| Ausgabe: | 1. publ. |
| Schriftenreihe: | Woodhead Publishing in food science and technology
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVII, 507 S. Ill., graph. Darst. |
| ISBN: | 1855737302 0849325498 |
Internformat
MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV019361917 | ||
| 003 | DE-604 | ||
| 005 | 20040816 | ||
| 007 | t | ||
| 008 | 040811s2004 gw ad|| |||| 00||| eng d | ||
| 020 | |a 1855737302 |9 1-85573-730-2 | ||
| 020 | |a 0849325498 |9 0-8493-2549-8 | ||
| 035 | |a (OCoLC)476620403 | ||
| 035 | |a (DE-599)BVBBV019361917 | ||
| 040 | |a DE-604 |b ger |e rakwb | ||
| 041 | 0 | |a eng | |
| 044 | |a gw |c DE | ||
| 049 | |a DE-M49 | ||
| 084 | |a LEB 122f |2 stub | ||
| 084 | |a LEB 110f |2 stub | ||
| 245 | 1 | 0 | |a Improving the thermal processing of foods |c ed. by Philip Richardson |
| 250 | |a 1. publ. | ||
| 264 | 1 | |a Cambridge |b Woodhead Publ. |c 2004 | |
| 264 | 1 | |a Boca Raton [u.a.] |b CRC Pr. | |
| 300 | |a XVII, 507 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a Woodhead Publishing in food science and technology | |
| 650 | 4 | |a Food - Preservation | |
| 650 | 4 | |a Food industry and trade | |
| 650 | 4 | |a Food technology | |
| 650 | 4 | |a Foods | |
| 650 | 4 | |a Heat treatment | |
| 650 | 4 | |a Levnedsmiddelteknologi | |
| 650 | 4 | |a Levnedsmidler, fødevarer | |
| 650 | 4 | |a Varmebehandling | |
| 650 | 0 | 7 | |a Lebensmittel |0 (DE-588)4034870-2 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Thermische Verfahrenstechnik |0 (DE-588)4117203-6 |2 gnd |9 rswk-swf |
| 655 | 7 | |0 (DE-588)4143413-4 |a Aufsatzsammlung |2 gnd-content | |
| 689 | 0 | 0 | |a Lebensmittel |0 (DE-588)4034870-2 |D s |
| 689 | 0 | 1 | |a Thermische Verfahrenstechnik |0 (DE-588)4117203-6 |D s |
| 689 | 0 | |5 DE-604 | |
| 700 | 1 | |a Richardson, Philip |e Sonstige |4 oth | |
| 856 | 4 | 2 | |m HBZ Datenaustausch |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=012825623&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-012825623 | ||
Datensatz im Suchindex
| _version_ | 1804132796606709760 |
|---|---|
| adam_text | Titel: Improving the thermal processing of foods
Autor: Richardson, Philip
Jahr: 2004
Contents
Contributor contact details ............................................. xiii
Part I Optimising thermal processes .............................. 1
1 Optimising the safety and quality of thermally processed
packaged foods .................................................. 3
S. D. Holdsworth, formerly Campden and Chorleywood Food
Research Association, UK
1.1 Introduction: reconciling safety and quality .................. 3
1.2 The kinetics of microbial inactivation during heat treatment . 4
1.3 Setting safe limits for sterilisation and pasteurisation
processes ..................................................... 9
1.4 Setting thermal process parameters to maximise product
quality: C-values ............................................. 17
1.5 Optimising thermal process conditions for product safety
and quality ................................................... 21
1.6 Future trends ................................................. 26
1.7 Sources of further information and advice ................... 27
1.8 References ................................................... 27
2 Optimising the efficiency and productivity of thermal
processing ........................................................ 32
J. C. Oliveira, University College Cork, Ireland
2.1 Introduction: the role of thermal processing in extending
shelf-life ..................................................... 32
vi Contents
2.2 Setting commercial objectives for thermal processes:
process optimisation ......................................... 36
2.3 Assessing the potential of in-container, aseptic and
HTST processing ............................................ 38
2.4 Techniques for optimising the efficiency of thermal
processes ..................................................... 41
2.5 Future trends ................................................. 45
2.6 References ................................................... 47
3 Optimising the efficiency of batch processing with retort
systems in thermal processing ................................... 50
^?. Simpson, Universidad Tecnica Federico Santa Maria, Chile
3.1 Introduction: batch processing in food canning plants ....... 50
3.2 Criteria for optimal design and operation of batch
processing .................................................... 53
3.3 Optimising energy consumption .............................. 54
3.4 Optimising retort scheduling ................................. 62
3.5 Maximising net present value of capital investment for
batch processing ............................................. 65
3.6 Simultaneous processing of different product lots in the
same retort ................................................... 71
3.7 Conclusion ................................................... 76
3.8 List of symbols .............................................. 77
3.9 References ................................................... 79
4 Using computational fluid dynamics to optimise
thermal processes ................................................ 82
P. Verboven, J. de Baerdemaeker and B. M. Nicolai, Katholieke
Universiteit Leuven, Belgium
4.1 Introduction: computational fluid dynamics and the
importance of fluid flow in thermal processes ............... 82
4.2 Measurement and simulation of fluid flow in thermal
processes ..................................................... 84
4.3 Using computational fluid dynamics (CFD) to analyse
thermal processes ............................................ 85
4.4 Improving thermal food processes by CFD: packaged
foods, heat exchangers and ovens ............................ 94
4.5 Future trends ................................................. 97
4.6 Sources of further information and advice ................... 99
4.7 References ................................................... 100
Contents vii
Part II Developments in technologies for sterilisation and
pasteurisation ............................................... 103
5 Modelling and optimising retort temperature control .......... 105
G. Bown
5.1 Introduction .................................................. 105
5.2 Factors affecting thermal process control .................... 106
5.3 Modelling techniques for predicting lethal heat .............. 109
5.4 On-line process control of retort temperature ................ 114
5.5 Achieving lethality using the pre-heating and cooling
phases of the retort cycle .................................... 118
5.6 Future trends ................................................. 120
5.7 Sources of further information and advice ................... 121
5.8 Glossary of terms ............................................ 121
5.9 References ................................................... 122
6 Improving rotary thermal processing ........................... 124
G. S. Tucker, Campden and Chorleywood Food Research
Association, UK
6.1 Introduction: the use of rotation for batch thermal processing 124
6.2 The effectiveness of rotation in improving heat transfer ..... 125
6.3 Optimising mixing during rotation to improve heating rates . 127
6.4 Testing changes in rotation rate to improve heat transfer ___ 131
6.5 Optimising rotation speeds in thermal processing ............ 133
6.6 Future trends ................................................. 135
6.7 Sources of further information and advice ................... 136
6.8 References ................................................... 136
7 Developments in packaging formats for retort processing ...... 138
N. May, Campden and Chorleywood Food Research Association, UK
7.1 Introduction: requirements for low- and high-acid foods ..... 138
7.2 Developments in packaging formats: the metal can .......... 141
7.3 Developments in packaging formats: the plastic can,
pot and bottle ................................................ 144
7.4 Retort pouches: construction, sealing, processing and
packaging .................................................... 145
7.5 Methods of improving glass packaging ...................... 150
7.6 Future trends ................................................. 150
7.7 Sources of further information and advice ................... 151
7.8 References ................................................... 151
8 Developments in cook-chill and sous vide processing ........... 152
S. Ghazala, Memorial University of Newfoundland, Canada
8.1 Introduction: sous vide, cook-chill and home-meal-
replacement technologies .................................... 152
viii Contents
8.2 The pasteurization process ................................... 153
8.3 Cook-chill systems: process stages ........................... 154
8.4 The sous vide system: process stages ........................ 157
8.5 Advantages and disadvantages of cook-chill and
sous vide systems ............................................ 160
8.6 Requirements for cook-chill and sous vide processes ........ 164
8.7 Microbial safety and barrier technology for cook-chill
and sous vide processing ..................................... 168
8.8 Good manufacturing practices and HACCP planning for
safe cook-chill and sous vide processing ..................... 171
8.9 Conclusions .................................................. 172
8.10 References ................................................... 173
Part III Developments in continuous heat processing .............. 175
9 Developments in aseptic processing ............................. 177
K. P. Sandeep, J. Simunovic and K. R. Swartzel, North Carolina
State University, USA
9.1 Introduction: key issues in aseptic processing ................ 177
9.2 Components of an aseptic processing system ................ 178
9.3 Equipment sterilization and process validation ............... 180
9.4 Recent developments in aseptic processing .................. 182
9.5 Future trends ................................................. 184
9.6 Abbreviations ................................................ 186
9.7 References ................................................... 186
10 Developments in tubular heat exchangers ....................... 188
G. S. Tucker, Campden and Chorleywood Food Research
Association, UK and U. Bolmstedt, Tetra Pak Processing
Components AB, Sweden
10.1 Introduction: applications of traditional tubular heat
exchangers ................................................... 188
10.2 Improving exchanger design: product flow behaviour ........ 188
10.3 Selecting the right type of tubular heat exchanger ........... 192
10.4 Heat transfer efficiency in tubular heat exchangers .......... 196
10.5 Emerging designs and future trends .......................... 199
10.6 Sources of further information and advice ................... 202
10.7 References ................................................... 202
11 Optimising plate heat exchanger design and operation ......... 203
L. Wang and B. Sunden, Lund Institute of Technology, Sweden
11.1 Introduction: plate heat exchangers (PHEs) .................. 203
11.2 Types of plate heat exchanger ............................... 205
11.3 Application of plate heat exchangers in food processing:
pasteurisation and evaporation ............................... 208
Contents ix
11.4 Improving the design of plate heat exchangers: modelling
pressure and heat transfer .................................... 211
11.5 Future trends ................................................. 218
11.6 Conclusions .................................................. 219
11.7 Sources of further information and advice ................... 220
11.8 List of symbols .............................................. 221
11.9 References ................................................... 222
12 Developments in ohmic heating .................................. 224
R. Ruan, X. Ye and P. Chen, University of Minnesota, USA and
C. Doona and T. Yang, US Army Natick Soldier System Center, USA
12.1 Introduction: ohmic heating principles and technology ....... 224
12.2 Ohmic heating engineering: design and process control ...... 228
12.3 Invasive and non-invasive methods of monitoring ohmic
heating ...................................................... 231
12.4 Modelling ohmic heating .................................... 237
12.5 Future trends ................................................. 246
12.6 Sources of further information ............................... 250
12.7 References ................................................... 250
13 Air impingement heating ........................................ 253
A. Sarkar and R. P. Singh, University of California - Davis, USA
13.1 Introduction: air impingement processing .................... 253
13.2 Air impingement processing of food products: principles ___ 254
13.3 Heat transfer measurements and characteristics in
impingement systems ........................................ 257
13.4 Design and use of air impingement systems in the food
industry ...................................................... 263
13.5 Modeling and optimizing air impingement systems .......... 267
13.6 Future trends ................................................. 270
13.7 List of symbols .............................................. 273
13.8 References ................................................... 274
14 Laser-based packaging sterilisation in aseptic processing ...... 277
K. Warriner, University of Guelph, Canada and S. Movahedi and
W. M. Waites, University of Nottingham, UK
14.1 Introduction: limitations in current sterilisation methods
for aseptic carton packaging ................................. 277
14.2 The principles of laser operation ............................. 280
14.3 Assessing and validating spore inactivation by UV light ..... 281
14.4 Application of UV-laser light in package sterilisation ........ 289
14.5 Optimising UV-laser sterilisation of cartons: optical and
other novel systems .......................................... 293
14.6 Future trends ................................................. 297
14.7 Sources of further information and advice ................... 298
14.8 References ................................................... 299
x Contents
Part IV Improving validation of thermal processes ................ 305
15 Modelling heat penetration curves in thermal processes ....... 307
F. Eszes and R. Rajko, University of Szeged, Hungary
15.1 Introduction: assessing boundary conditions for heat
treatment ..................................................... 307
15.2 Determining thermal diffusivity .............................. 315
15.3 Determining surface heat transfer coefficients ............... 319
15.4 Increasing the accuracy of the parameters determined from
heat treatment penetration curves ............................ 321
15.5 Future trends ................................................. 330
15.6 Acknowledgement ........................................... 331
15.7 References ................................................... 331
16 Validation of heat processes: an overview ....................... 334
G. S. Tucker, Campden and Chorleywood Food Research Association,
UK
16.1 Introduction: the need for better measurement and control ... 334
16.2 Validation methods: objectives and principles ............... 335
16.3 Validation based on temperature measurement ............... 338
16.4 Validation based on microbiological methods ................ 343
16.5 Validation based on biochemical time-temperature
integrators .................................................... 344
16.6 Future trends ................................................. 349
16.7 Sources of further information and advice ................... 350
16.8 References ................................................... 351
17 The use of data loggers to validate thermal processes .......... 353
G. H. Shaw, Campden and Chorleywood Food Research Association,
UK
17.1 Introduction: the role of data loggers in validating
thermal processes ............................................ 353
17.2 Types of data logger ......................................... 354
17.3 Using data loggers to measure thermal processes ............ 355
17.4 Using data loggers to validate thermal processes ............ 360
17.5 Futuretrends ................................................. 362
17.6 Acknowledgements .......................................... 363
17.7 References and further reading ............................... 363
18 The use of time-temperature integrators (TTIs) to validate
thermal processes ............................................... 365
A. Van Loey, Y. Guiavarc h, W. Claeys and M. Hendrickx, Katholieke
Universiteit Leuven, Belgium
18.1 Introduction: the importance of Tils ........................ 365
18.2 The principles of TTIs ....................................... 366
Contents xi
18.3 Application of TTIs to measure thermal processes ........... 367
18.4 Strengths and weaknesses of TTIs ........................... 373
18.5 Future trends ................................................. 377
18.6 Sources of further information and advice ................... 379
18.7 References ................................................... 379
19 New techniques for measuring and validating thermal
processes ......................................................... 385
K. P. Nott andL. D. Hall, University of Cambridge, UK
19.1 Introduction: limitations of current temperature measurement 385
19.2 Minimal and non-invasive measurement techniques ......... 386
19.3 Magnetic resonance imaging: principles, measurements
and processing ............................................... 391
19.4 Future trends ................................................. 399
19.5 Sources of further information and advice ................... 400
19.6 References ................................................... 403
Part V Analysing microbial inactivation in thermal processing ... 409
20 Analyzing the effectiveness of microbial inactivation in
thermal processing ............................................... 411
M. Peleg, University of Massachusetts at Amherst, USA
20.1 Introduction: microbial heat inactivation ..................... 411
20.2 Survival curves, the Weibull distribution function and
heat resistance ............................................... 413
20.3 Analyzing the survival ratio dependence on temperature ..... 416
20.4 Simulating heating and cooling curves ....................... 417
20.5 Applications of survival patterns in food processing ......... 421
20.6 Conclusion ................................................... 423
20.7 References ................................................... 425
21 Evaluating microbial inactivation models for thermal
processing ........................................................ 427
A. H. Geeraerd, V. P. Valdramidis, K. Bernaerts and
J. F. Van Impe, Katholieke Universiteit Leuven, Belgium
21.1 Introduction .................................................. 427
21.2 Description of primary models of inactivation ............... 428
21.3 Dynamic inactivation models ................................ 431
21.4 Static inactivation models .................................... 434
21.5 Description of secondary models of inactivation ............. 437
21.6 Modelling the interaction between micro-organisms,
food and heat treatment ...................................... 440
21.7 Futuretrends ................................................. u%
21.8 Acknowledgements .......................................... 449
21.9 References ................................................... M9
xii Contents
22 Identifying and dealing with heat-resistant bacteria ............ 454
J. T. Rosnes, Norconserv, Norway
22.1 Introduction: the problem of heat-resistant bacteria .......... 454
22.2 Heat-resistant bacteria and their growth potential ............ 454
22.3 Types of heat-resistant microorganisms ...................... 458
22.4 The thermal inactivation kinetics of bacterial spores ......... 460
22.5 New thermal inactivation processes: microwaves, radio
frequency and high-pressure processing ...................... 466
22.6 Identifying heat-resistant bacteria ............................ 468
22.7 Sources of further information and advice ................... 470
22.8 References ................................................... 471
Part VI Appendix .................................................... 479
23 Optimising the thermal processing of liquids containing
solid particulates ................................................. 481
N. Heppell, Oxford Brookes University, UK
23.1 Introduction: problems with heating liquids containing
solid particulates ............................................. 481
23.2 Residence time distribution of solid particulates and liquid
phase ......................................................... 482
23.3 Liquid-particulate heat transfer ............................... 484
23.4 Measurement of the overall thermal treatment received:
time-temperature integrators (TTIs) .......................... 487
23.5 Optimising heat transfer ..................................... 488
23.6 Conclusions and future trends ................................ 490
23.7 Sources of further information and advice ................... 491
23.8 References ................................................... 491
Index ................................................................... 493
|
| any_adam_object | 1 |
| building | Verbundindex |
| bvnumber | BV019361917 |
| classification_tum | LEB 122f LEB 110f |
| ctrlnum | (OCoLC)476620403 (DE-599)BVBBV019361917 |
| discipline | Lebensmitteltechnologie |
| edition | 1. publ. |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01861nam a2200517 c 4500</leader><controlfield tag="001">BV019361917</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20040816 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">040811s2004 gw ad|| |||| 00||| eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1855737302</subfield><subfield code="9">1-85573-730-2</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0849325498</subfield><subfield code="9">0-8493-2549-8</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)476620403</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV019361917</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="044" ind1=" " ind2=" "><subfield code="a">gw</subfield><subfield code="c">DE</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-M49</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">LEB 122f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">LEB 110f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Improving the thermal processing of foods</subfield><subfield code="c">ed. by Philip Richardson</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">1. publ.</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Cambridge</subfield><subfield code="b">Woodhead Publ.</subfield><subfield code="c">2004</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Boca Raton [u.a.]</subfield><subfield code="b">CRC Pr.</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">XVII, 507 S.</subfield><subfield code="b">Ill., graph. Darst.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">Woodhead Publishing in food science and technology</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food - Preservation</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food industry and trade</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food technology</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Foods</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Heat treatment</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Levnedsmiddelteknologi</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Levnedsmidler, fødevarer</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Varmebehandling</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Thermische Verfahrenstechnik</subfield><subfield code="0">(DE-588)4117203-6</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="0">(DE-588)4143413-4</subfield><subfield code="a">Aufsatzsammlung</subfield><subfield code="2">gnd-content</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Thermische Verfahrenstechnik</subfield><subfield code="0">(DE-588)4117203-6</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Richardson, Philip</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="m">HBZ Datenaustausch</subfield><subfield code="q">application/pdf</subfield><subfield code="u">http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=012825623&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA</subfield><subfield code="3">Inhaltsverzeichnis</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-012825623</subfield></datafield></record></collection> |
| genre | (DE-588)4143413-4 Aufsatzsammlung gnd-content |
| genre_facet | Aufsatzsammlung |
| id | DE-604.BV019361917 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T19:58:31Z |
| institution | BVB |
| isbn | 1855737302 0849325498 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-012825623 |
| oclc_num | 476620403 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM |
| owner_facet | DE-M49 DE-BY-TUM |
| physical | XVII, 507 S. Ill., graph. Darst. |
| publishDate | 2004 |
| publishDateSearch | 2004 |
| publishDateSort | 2004 |
| publisher | Woodhead Publ. CRC Pr. |
| record_format | marc |
| series2 | Woodhead Publishing in food science and technology |
| spelling | Improving the thermal processing of foods ed. by Philip Richardson 1. publ. Cambridge Woodhead Publ. 2004 Boca Raton [u.a.] CRC Pr. XVII, 507 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing in food science and technology Food - Preservation Food industry and trade Food technology Foods Heat treatment Levnedsmiddelteknologi Levnedsmidler, fødevarer Varmebehandling Lebensmittel (DE-588)4034870-2 gnd rswk-swf Thermische Verfahrenstechnik (DE-588)4117203-6 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Thermische Verfahrenstechnik (DE-588)4117203-6 s DE-604 Richardson, Philip Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=012825623&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Improving the thermal processing of foods Food - Preservation Food industry and trade Food technology Foods Heat treatment Levnedsmiddelteknologi Levnedsmidler, fødevarer Varmebehandling Lebensmittel (DE-588)4034870-2 gnd Thermische Verfahrenstechnik (DE-588)4117203-6 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4117203-6 (DE-588)4143413-4 |
| title | Improving the thermal processing of foods |
| title_auth | Improving the thermal processing of foods |
| title_exact_search | Improving the thermal processing of foods |
| title_full | Improving the thermal processing of foods ed. by Philip Richardson |
| title_fullStr | Improving the thermal processing of foods ed. by Philip Richardson |
| title_full_unstemmed | Improving the thermal processing of foods ed. by Philip Richardson |
| title_short | Improving the thermal processing of foods |
| title_sort | improving the thermal processing of foods |
| topic | Food - Preservation Food industry and trade Food technology Foods Heat treatment Levnedsmiddelteknologi Levnedsmidler, fødevarer Varmebehandling Lebensmittel (DE-588)4034870-2 gnd Thermische Verfahrenstechnik (DE-588)4117203-6 gnd |
| topic_facet | Food - Preservation Food industry and trade Food technology Foods Heat treatment Levnedsmiddelteknologi Levnedsmidler, fødevarer Varmebehandling Lebensmittel Thermische Verfahrenstechnik Aufsatzsammlung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=012825623&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT richardsonphilip improvingthethermalprocessingoffoods |