Thermal Technologies in Food Processing
Published on 10. May 2001
Book
Hardback
256 pages
978-0-8493-1216-8 (ISBN)
Description
New packaging media such as flexible trays, pouches, and glass containers have superceded traditional canning with great results. The availability of such packaging opportunities has created the demand for products of more challenging rheological behavior that may contain differing degrees of particulate material and hence the need for new designs of heat exchanger.
While the primary concern of food manufacturers is the production of safe foods, there is little market for low quality foods no matter how safe they are. The need to maximize process efficiency and final product quality has led to a number of new developments, including refinements in existing technologies and the emergence of new "minimal" techniques. Thermal Technologies in Food Processing reviews all these key developments and looks at future trends, providing an invaluable resource for all food processors.
While the primary concern of food manufacturers is the production of safe foods, there is little market for low quality foods no matter how safe they are. The need to maximize process efficiency and final product quality has led to a number of new developments, including refinements in existing technologies and the emergence of new "minimal" techniques. Thermal Technologies in Food Processing reviews all these key developments and looks at future trends, providing an invaluable resource for all food processors.
More details
Language
English
Place of publication
Bosa Roca
United States
Publishing group
Taylor & Francis Inc
Target group
College/higher education
Professional and scholarly
Dimensions
Height: 235 mm
Width: 156 mm
Weight
590 gr
ISBN-13
978-0-8493-1216-8 (9780849312168)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Content
Introduction
Professor Philip Richardson, Campden and Chorleywood Food Research Association, UK
Retort Technology
Nick May, Campeden and Chorleywood Food RA, UK
Continuous Heat Processing
Sue Emond, Campden and Chorleywood Food RA, UK
Pressure and Temperature Measurement in Food Process Control
Dr. Peter Berrie, Endress + Process Solutions AG, Switzerland
Validation of Heat Processes
Gary Tucker, Campden and Chorleywood Food RA, UK
Modelling Thermal Processes: Heat and Mass Transfer
Professor Bart Nicolai, Katholieke Universiteit Leuven, Belgium
Thermal Processing and Food Quality: Analysis and Control
Professor Anna Arnoldi, University of Milan, Italy
Radio Frequency Heating
Dr. Andrew T. Rowley, EA Technology Limited, UK
Microwave Processing
Marc Regier and Professor Helmer Schubert, Universitaet Karlsruhe, Germany
Infrared Heating
Dr. Christina Skjoeldebrand, ABB, Sweden
Instant and High-Heat Infusion
Dr. Jueergen Andersen, APV Systems, Denmark
Ohmic Heating
Dr. R. Roger Ruan, Xiaofei Ye, and Dr. Paul L. Chen, University of Minnesota, USA
Dr. Irwin A. Taub, US Army Natick Soldier Center, Massachusetts, USA
Combined High Pressure Thermal Treatment of Foods
Professor Dr. Ir M. Hendrickx, Katholieke Universiteir Leuven, Belgium
Professor Philip Richardson, Campden and Chorleywood Food Research Association, UK
Retort Technology
Nick May, Campeden and Chorleywood Food RA, UK
Continuous Heat Processing
Sue Emond, Campden and Chorleywood Food RA, UK
Pressure and Temperature Measurement in Food Process Control
Dr. Peter Berrie, Endress + Process Solutions AG, Switzerland
Validation of Heat Processes
Gary Tucker, Campden and Chorleywood Food RA, UK
Modelling Thermal Processes: Heat and Mass Transfer
Professor Bart Nicolai, Katholieke Universiteit Leuven, Belgium
Thermal Processing and Food Quality: Analysis and Control
Professor Anna Arnoldi, University of Milan, Italy
Radio Frequency Heating
Dr. Andrew T. Rowley, EA Technology Limited, UK
Microwave Processing
Marc Regier and Professor Helmer Schubert, Universitaet Karlsruhe, Germany
Infrared Heating
Dr. Christina Skjoeldebrand, ABB, Sweden
Instant and High-Heat Infusion
Dr. Jueergen Andersen, APV Systems, Denmark
Ohmic Heating
Dr. R. Roger Ruan, Xiaofei Ye, and Dr. Paul L. Chen, University of Minnesota, USA
Dr. Irwin A. Taub, US Army Natick Soldier Center, Massachusetts, USA
Combined High Pressure Thermal Treatment of Foods
Professor Dr. Ir M. Hendrickx, Katholieke Universiteir Leuven, Belgium