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.
