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.