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Author : Henri Cheftel
Publisher :
ISBN 13 :
Total Pages : 96 pages
Book Rating : 4.48/5 ( download)
Download or read book Principles and Methods for Establishing Thermal Processes for Canned Foods ... written by Henri Cheftel and published by . This book was released on 1965 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Henri Cheftel
Publisher :
ISBN 13 :
Total Pages : 84 pages
Book Rating : 4.62/5 ( download)
Download or read book Principles and Methods for Establishing Thermal Processes for Canned Foods written by Henri Cheftel and published by . This book was released on 1965 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : S. Donald Holdsworth
Publisher : Springer
ISBN 13 : 3319249045
Total Pages : 525 pages
Book Rating : 4.49/5 ( download)
Download or read book Thermal Processing of Packaged Foods written by S. Donald Holdsworth and published by Springer. This book was released on 2015-11-30 with total page 525 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing: This edition is formed by 22 chapters—arranged in five parts—that maintain great parts of the first and second editions The First part includes five chapters analyzing different topics associated to heat transfer mechanism during canning process, kinetic of microbial death, sterilization criteria and safety aspect of thermal processing. The second part, entitled Thermal Food Process Evaluation Techniques, includes six chapters and discusses the main process evaluation techniques. The third part includes six chapters treating subjects related with pressure in containers, simultaneous sterilization and thermal food processing equipment. The fourth part includes four chapters including computational fluid dynamics and multi-objective optimization. The fifth part, entitled Innovative Thermal Food Processing, includes a chapter focused on two innovative processes used for food sterilization such high pressure with thermal sterilization and ohmic heating. Thermal Processing of Pa ckaged Foods, Third Edition is intended for a broad audience, from undergraduate to post graduate students, scientists, engineers and professionals working for the food industry.
Author : Senate Commission on Food Safety SKLM
Publisher : John Wiley & Sons
ISBN 13 : 3527611509
Total Pages : 294 pages
Book Rating : 4.08/5 ( download)
Download or read book Thermal Processing of Food written by Senate Commission on Food Safety SKLM and published by John Wiley & Sons. This book was released on 2007-09-24 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In addition, the contributors outline those areas where further research is necessary.
Author : S. Daniel Holdsworth
Publisher : Springer Science & Business Media
ISBN 13 : 0387722505
Total Pages : 423 pages
Book Rating : 4.04/5 ( download)
Download or read book Thermal Processing of Packaged Foods written by S. Daniel Holdsworth and published by Springer Science & Business Media. This book was released on 2007-12-27 with total page 423 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the second edition of Holdsworth and Simpson’s highly practical work on a subject of growing importance in this age of convenience foods. As before, it discusses the physical and engineering aspects of the thermal processing of packaged foods, and examines the methods which have been used to establish the time and temperature of processes to sterilize or pasteurize the food. However, there is lots of new material too. Unlike other texts on thermal processing, which cover very adequately the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products.
Author : GMA Science and Education Foundation
Publisher :
ISBN 13 : 9780937774236
Total Pages : pages
Book Rating : 4.35/5 ( download)
Download or read book Canned Foods written by GMA Science and Education Foundation and published by . This book was released on 2015-06-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: An excellent reference for food processors, Canned Foods is recognized by FDA and USDA as the required textbook for all approved Better Process Control Schools. Covers GMP regulations for thermally processed low-acid and acidified canned foods. This comprehensive guide also includes food container handling, food plant sanitation, recordkeeping, aseptic processing, and container closure evaluation.
Author : Gary Tucker
Publisher : John Wiley & Sons
ISBN 13 : 1119470358
Total Pages : 400 pages
Book Rating : 4.59/5 ( download)
Download or read book Essentials of Thermal Processing written by Gary Tucker and published by John Wiley & Sons. This book was released on 2021-05-04 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: ESSENTIALS OF THERMAL PROCESSING Explore this fully updated new edition of a practical reference on food preservation from two leading voices in the industry Among all food preservation methods in use today, thermal processing remains the single most important technique used in the industry. The newly revised Second Edition of Essentials of Thermal Processing delivers a thorough reference on the science and applications of the thermal processing of a wide variety of food products. The book offers readers essential information on the preservation of food products by heat, including high-acid foods and low-acid sterilized foods requiring a full botulinum cook. The accomplished authors—noted experts in their field—discuss all relevant manufacturing steps, from raw material microbiology through the various processing regimes, validation methods, packaging, incubation testing, and spoilage incidents. Two new chapters on temperature and heat distribution, as well as heat penetration of foods, are included. More worked and practical examples are found throughout the book as well. Readers will also benefit from the inclusion of: A thorough introduction to the microbiology of heat processed foods, food preservation techniques, low acid canned foods, and high acid foods An exploration of acidified products, heat extended shelf-life chilled foods, and processing methods Discussions of cooking and process optimization, process validation, and heat penetration and process calculations An examination of cooling and water treatment, how to handle process deviations, and packaging options for heat preserved foods Perfect for professionals working in the food processing and preservation industries, Essentials of Thermal Processing will also earn a place in the libraries of anyone seeking a one-stop reference on the subject of thermal processing for food products.
Author : Food Processors Institute (Washington, D.C.)
Publisher : Food Processors Institute
ISBN 13 :
Total Pages : 260 pages
Book Rating : 4.3B/5 ( download)
Download or read book Canned Foods written by Food Processors Institute (Washington, D.C.) and published by Food Processors Institute. This book was released on 1982 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: A compilation of lectures and study guidelines for use as a textbook in educational programs and technical reference for food industry personnel.
Author : National Canners Association. Research Laboratories
Publisher :
ISBN 13 :
Total Pages : 224 pages
Book Rating : 4.55/5 ( download)
Download or read book Canned Foods written by National Canners Association. Research Laboratories and published by . This book was released on 1975 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : C. R. Stumbo
Publisher : Elsevier
ISBN 13 : 0080886477
Total Pages : 350 pages
Book Rating : 4.73/5 ( download)
Download or read book Thermobacteriology in Food Processing written by C. R. Stumbo and published by Elsevier. This book was released on 2013-10-22 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in sterilization processes for canned goods and pasteurization of foods. The book first ponders on organisms of greatest importance in the spoilage of canned foods and food pasteurization and bacteriological examination of spoiled canned foods. Discussions focus on toxin-producing microorganisms, pathogenic microorganisms, bacteriological examination, classification of spore-bearing bacteria with reference to oxygen requirements, classification of food with respect to acidity, and interpretation of observations. The text then takes a look at contamination and its control, producing, harvesting, and cleaning spores for thermal resistance determinations, and death of bacteria subjected to moist heat. The manuscript tackles thermal resistance of bacteria and thermal process evaluation, including important terms and equations, basic considerations, general method, and conversion of heat penetration data. Topics include change of initial food temperature when the retort temperature remains the same, integrated lethality of heat at all points in the container, heat penetration and processing parameters, and determination of process lethality requirement. The publication is a valuable reference for researchers interested in thermobacteriology in food processing.
