Overview
- Provides an up-to-date overview of the physical and engineering aspects of the thermal processing of packaged food
- Discusses methods of calculation and theoretical models used to establish the required time and temperature of processes necessary to ensure the required safety of the food product
- Presents practical guidance on the use of various techniques for process evaluation
- Includes supplementary material: sn.pub/extras
Part of the book series: Food Engineering Series (FSES)
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Table of contents (10 chapters)
Keywords
About this book
Authors and Affiliations
Bibliographic Information
Book Title: Thermal Processing of Packaged Foods
Authors: Donald Holdsworth, Ricardo Simpson
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/978-0-387-72250-4
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer-Verlag US 2007
Softcover ISBN: 978-1-4899-9990-0Published: 03 November 2014
eBook ISBN: 978-0-387-72250-4Published: 27 December 2007
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 2
Number of Pages: XVI, 407
Industry Sectors: Biotechnology, Chemical Manufacturing, Consumer Packaged Goods, Pharma