Thermal technologies in food processing / edited by Philip Richardson

Title	Thermal technologies in food processing / edited by Philip Richardson
Imprint	Boca Raton, Fla. : CRC Press ; Cambridge, England : Woodhead Publishing, c2001, 2004
Descript	xvi, 294 p. : ill. ; 24 cm

CONTENT

1. Introduction -- Pt.I. Conventional technologies -- 2. Retort technology -- 3. Continuous heat processing -- Pt.II. Measurement and control -- 4. Pressure and temperature measurement in food process control -- 5. Validation of heat processes -- 6. Modelling and simulation of thermal processes -- 7. Modelling particular thermal technologies -- 8. Thermal processing and food quality: analysis and control -- Pt.III. New thermal technologies -- 9. Radio frequency heating -- 10. Microwave processing -- 11. Infrared heating -- 12. Instant and high-heat infusion -- 13. Ohmic heating -- 14. Combined high pressure thermal treatment of foods

Food -- Preservation Food industry and trade -- Technology transfer Food -- Effect of heat on

LOCATION	CALL#	STATUS
Science Library	TP371.2 T411r 2004	CHECK SHELVES

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