Thermal food processing: new technologies and quality issues
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, Fla.
CRC Press
2012
|
| Ausgabe: | Second edition |
| Schriftenreihe: | Contemporary food engineering
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Previous ed. : 2006. - Hier auch später erschienene, unveränderte Nachdrucke Includes bibliographical references and index |
| Beschreibung: | XIX, 666 Seiten Diagramme |
| ISBN: | 9781439876787 9781138199637 |
Internformat
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| 650 | 4 | |a Food |x Preservation | |
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Datensatz im Suchindex
| _version_ | 1804149334809247745 |
|---|---|
| adam_text | Titel: Thermal food processing
Autor: Sun, Da-Wen
Jahr: 2012
Contents
Series Preface....................................................................................................................................ix
Preface...............................................................................................................................................xi
Editor.............................................................................................................................................xiii
Contributors.....................................................................................................................................xv
MATLAB® Disclaimer...................................................................................................................xix
PART I Modeling of Thermal Food Processes
_ * -
Chapter 1 Thermal Physical Properties of Foods.........................................................................3
Adriana E. Delgado, Da-Wen Sun, and Amelia C. Rubiolo
Chapter 2 Heat and Mass Transfer in Thermal Food Processing...............................................33
Lijun Wang and Da-Wen Sun
Chapter 3 Thermal Effects in Food Microbiology.....................................................................65
Mogessie Ashenafi
Chapter 4 Simulating Thermal Food Processes Using Deterministic Models...........................81
Arthur A. Teixeira
Chapter 5 Modeling Food Thermal Processes Using Artificial Neural Networks...................111
Cuiren Chen and Hosahalli S. Ramaswamy
Chapter 6 Modeling Thermal Processing Using Computational Fluid Dynamics (CFD)........131
Xiao Dong Chen and Da-Wen Sun
Chapter 7 Modeling Thermal Microbial Inactivation Kinetics................................................151
Ursula Andrea Gonzales Barron
PART II Quality and Safety of Thermally Processed Foods
Chapter 8 Thermal Processing of Meat and Meat Products.....................................................195
Brijesh K. Tiwari and Colm O Donnell
vi Contents
Chapter 9 Thermal Processing of Poultry Products.................................................................221
Paul L. Dawson, Sunil Mangalassary, and Brian W. Sheldon
Chapter 10 Thermal Processing of Fishery Products.................................................................249
Maria Isabel Medina Méndez and José Manuel Goliardo Abuin
Chapter 11 Thermal Processing of Dairy Products....................................................................273
Alan L. Kelly, Nivedita Datta, and Hilton C. Deeth
Chapter 12 Ultrahigh Temperature Thermal Processing of Milk..............................................307
Pamela Manzi and Laura Pizzoferrato
Chapter 13 Thermal Processing of Canned Foods.....................................................................339
Z. Jun Weng
Chapter 14 Thermal Processing of Ready Meals.......................................................................363
Gary Tucker
Chapter 15 Thermal Processing of Vegetables...........................................................................383
Jasim Ahmed and U.S. Shivhare
Chapter 16 Thermal Processing of Fruits and Fruit Juices........................................................413
Catherine M.G.C. Renard and Jean-François Maingonnat
PART III Innovations in Thermal Food Processes
Chapter 17 Aseptic Processing and Packaging........................................................................... 441
Min Liu and John D. Floros
Chapter 18 Ohmic Healing for Food Processing........................................................................459
Antonio Augusto Vicente, Inés de Castro, José Antonio Teixeira,
and Ricardo Nuno Pereira
Chapter 19 Radio Frequency Dielectric Heating........................................................................501
Yanyun Zhao and Qingyue Ling
Chapter 20 Infrared Heating.......................................................................................................529
Noboru Sakai and Weijie Mao
Contents vii
Chapter 21 Microwave Heating..................................................................................................555
Servet Gulum Sumnu and Serpil Sahin
Chapter 22 Combination Treatment of Pressure and Mild Heating...........................................583
Takashi Okazaki and Yujin Shigeta
Chapter 23 pH-Assisted Thermal Processing.............................................................................611
Alfredo Palop and Antonio Martinez Lopez
Chapter 24 Time-Temperature Integrators for Thermal Process Evaluation.............................635
Antonio Martinez Lopez, Dolores Rodrigo, Pablo S. Fernandez,
M. Consuelo Pina-Pérez, and Fernando Sampedro
Index..............................................................................................................................................655
|
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| series2 | Contemporary food engineering |
| spelling | Thermal food processing new technologies and quality issues edited by Da-Wen Sun Second edition Boca Raton, Fla. CRC Press 2012 XIX, 666 Seiten Diagramme txt rdacontent n rdamedia nc rdacarrier Contemporary food engineering Previous ed. : 2006. - Hier auch später erschienene, unveränderte Nachdrucke Includes bibliographical references and index food cabt food technology cabt Aliments - Conservation ram Aliments - Entreposage ram Food Storage Food Preservation Erhitzen (DE-588)4246665-9 gnd rswk-swf Konservierung (DE-588)4114279-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Erhitzen (DE-588)4246665-9 s Konservierung (DE-588)4114279-2 s b DE-604 Sun, Da-Wen Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025167017&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Thermal food processing new technologies and quality issues food cabt food technology cabt Aliments - Conservation ram Aliments - Entreposage ram Food Storage Food Preservation Erhitzen (DE-588)4246665-9 gnd Konservierung (DE-588)4114279-2 gnd Lebensmittel (DE-588)4034870-2 gnd |
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| title | Thermal food processing new technologies and quality issues |
| title_auth | Thermal food processing new technologies and quality issues |
| title_exact_search | Thermal food processing new technologies and quality issues |
| title_full | Thermal food processing new technologies and quality issues edited by Da-Wen Sun |
| title_fullStr | Thermal food processing new technologies and quality issues edited by Da-Wen Sun |
| title_full_unstemmed | Thermal food processing new technologies and quality issues edited by Da-Wen Sun |
| title_short | Thermal food processing |
| title_sort | thermal food processing new technologies and quality issues |
| title_sub | new technologies and quality issues |
| topic | food cabt food technology cabt Aliments - Conservation ram Aliments - Entreposage ram Food Storage Food Preservation Erhitzen (DE-588)4246665-9 gnd Konservierung (DE-588)4114279-2 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | food food technology Aliments - Conservation Aliments - Entreposage Food Storage Food Preservation Erhitzen Konservierung Lebensmittel Aufsatzsammlung |
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