Michael J Lewis

(Author)

Continuous Thermal Processing of Foods: Pasteurization and Uht Sterilization (2000)Hardcover - 2000, 31 July 2000

Continuous Thermal Processing of Foods: Pasteurization and Uht Sterilization (2000)
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Part of Series
Food Engineering
Print Length
447 pages
Language
English
Publisher
Springer
Date Published
31 Jul 2000
ISBN-10
0834212595
ISBN-13
9780834212596

Description

This new book updates and expands Harold Burton's classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of thermal processing of liquid and particulate foods. The food products covered now include soups, sauces, fruit juices, and other beverages, in addition to milk and milk products. Pasteurization, sterilization, and aseptic processing are all discussed, with emphasis on the underlying principles and problems of heat treatment of more viscous fluids, where streamline flow conditions are likely to prevail, and of products containing particles. Pasteurization and heat treatments designed to further extend the shelf life of pasteurized products are also discussed, and the pasteurization and sterilization processes are compared to highlight similarities and differences. Throughout, factors influencing the safety and quality of heated foods are emphasized. This book contains over 100 illustrations and 50 tables, as well as extensive cross-referencing and a comprehensive reference section.

Product Details

Authors:
Michael J LewisNeil J Heppell
Book Edition:
2000
Book Format:
Hardcover
Country of Origin:
US
Date Published:
31 July 2000
Dimensions:
26.11 x 18.34 x 2.9 cm
ISBN-10:
0834212595
ISBN-13:
9780834212596
Language:
English
Location:
New York, NY
Pages:
447
Publisher:
Weight:
1038.73 gm

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