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Thermal food processing : new technologies and quality issues / edited by Da-Wen Sun.

Contributor(s): Sun, Da-Wen [(ed.)].
Series: Food science and technology ; 149. Publisher: Boca Raton : CRC/Taylor & Francis, 2006Description: 640 p. : ill. ; 23 cm.ISBN: 1574446282 (hbk.).Subject(s): Food -- Storage | Food -- PreservationDDC classification: 664.028
Contents:
Pt. 1. Modeling of thermal food processes. Ch. 1. Thermal physical properties of food. Ch. 2. Heat and mass transfer in thermal food processing. Ch. 3. Simulating thermal food proceses using deterministic models. Ch. 4. Modeling food thermal processes using artifical neural networks. Ch. 5. Modeling thermal processing using compitational fluid dynamics (CFD). - Pt. II. Quality and safety of thermally processed foods. Ch. 6. Thermal processing of meat products. Ch. 7. Thermal processing of poultry products. Ch. 8. Thermal processing of fishery products. Ch. 9. Thermal processing of dairy products. Ch. 10. UHT thermal processing of milk. Ch. 11. Thermal processing of canned foods. Ch. 12. Thermal processing of ready meals. Ch. 13. Thermal processing of vegetables. - Pt. III. Innovations in thermal food processes. Ch. 14. Ohmic heating for food processing. Ch. 15. Radio frequency dielectric heating. Ch. 16. Infrared heating. Ch. 17. Pressure-assisted thermal processing. Ch. 18. pH-Assisted thermal processing. Ch. 19. Time-temperature integrators for thermal process evaluation. - 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 3

 664.028 THE (Browse shelf) 1 Available SBSxx,36000,03,GR 5000064447

Pt. 1. Modeling of thermal food processes. Ch. 1. Thermal physical properties of food. Ch. 2. Heat and mass transfer in thermal food processing. Ch. 3. Simulating thermal food proceses using deterministic models. Ch. 4. Modeling food thermal processes using artifical neural networks. Ch. 5. Modeling thermal processing using compitational fluid dynamics (CFD). - Pt. II. Quality and safety of thermally processed foods. Ch. 6. Thermal processing of meat products. Ch. 7. Thermal processing of poultry products. Ch. 8. Thermal processing of fishery products. Ch. 9. Thermal processing of dairy products. Ch. 10. UHT thermal processing of milk. Ch. 11. Thermal processing of canned foods. Ch. 12. Thermal processing of ready meals. Ch. 13. Thermal processing of vegetables. - Pt. III. Innovations in thermal food processes. Ch. 14. Ohmic heating for food processing. Ch. 15. Radio frequency dielectric heating. Ch. 16. Infrared heating. Ch. 17. Pressure-assisted thermal processing. Ch. 18. pH-Assisted thermal processing. Ch. 19. Time-temperature integrators for thermal process evaluation. - Index.