Physical principles of food preservation / Marcus Karel, Daryl B. Lund.
By: Karel, Marcus
.
Contributor(s): Lund, Daryl B [(j.a.)].
Series: Food science and technology ; 129. Publisher: N.Y. : Marcel Dekker, c2003Edition: 2nd ed., rev. and expanded.Description: xxii, 603 p. : ill. ; 24 cm.ISBN: 0824740637 (hbk.).Subject(s): Food -- PreservationDDC classification: 664.028
Contents:
Foreword. - Preface to the Second Edition. - Preface to the First Edition. - Pt. I. Principles. 1. Thermodynamics. 2. Reaction Kinetics. 3. Heat Transfer in Food. 4. Mass Transfer in Food Preservation Processes. 5. Water Activity and Food Preservation. - Pt. II. Preservation Processes. 6. Heat Processing. 7. Storage at Chilling Temperatures. 8 Freezing. 9. Concentration. 10. Dehydration. 11. Nonthermal Methods. 12. Protective Packaging. - Index.
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 28, Side 2, TierNo 1, BayNo 1 |
664.028 KAR (Browse shelf) | 1 | Available | SBSxx,36000,03,RA | 5000064451 |
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| 664.028 HAN 2007 Handbook of food preservation / | 664.028 HEL 2011 Food preservation process design / | 664.028 INV 2001 Investigating food preservation | 664.028 KAR Physical principles of food preservation / | 664.028 LEI 2002 Hurdle technologies : | 664.028 LEI 2002 Hurdle technologies : | 664.028 MAN 2002 Shelf life / |
Foreword. - Preface to the Second Edition. - Preface to the First Edition. - Pt. I. Principles. 1. Thermodynamics. 2. Reaction Kinetics. 3. Heat Transfer in Food. 4. Mass Transfer in Food Preservation Processes. 5. Water Activity and Food Preservation. - Pt. II. Preservation Processes. 6. Heat Processing. 7. Storage at Chilling Temperatures. 8 Freezing. 9. Concentration. 10. Dehydration. 11. Nonthermal Methods. 12. Protective Packaging. - Index.