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Thermal processing of packaged foods

Holdsworth, S. Donald.

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Thermal processing of packaged foods

Record Type:	Electronic resources : Monograph/item
Title/Author:	Thermal processing of packaged foods/ by S. Donald Holdsworth, Ricardo Simpson.
Author:	Holdsworth, S. Donald.
other author:	Simpson, Ricardo.
Published:	Cham :Springer International Publishing : : 2016.,
Description:	xxii, 516 p. :ill., digital ;24 cm.
[NT 15003449]:	Preface First Edition -- Preface Second Edition -- Foreword Third Edition -- Part I. Fundamentals of Thermal Food Processing -- 1. Introduction -- 2. Heat Transfer -- 3. Kinetics of Thermal Processing -- 4. Sterilization, Pasteurization and Cooking Criteria -- 5. Safety Aspects of Thermal Processing -- Part II. Thermal Food Process Evaluation Techniques -- 6. Heat Penetration in Packaged Foods -- 7. The General Method and Its Applications -- 8. Formula Methods and Analytical Techniques -- 9. Some Factors Affecting F-Values and Mass-Average Sterilizing Values -- 10. Microbiological Methods -- 11. Software for Thermal Food Processing Evaluation and Optimization -- Part III. Engineering Aspects of Thermal Food Processing -- 12. Pressures in Containers -- 13. Mechanical Agitation and Rotation of Cans -- 14. Simultaneous Sterilization -- 15. Total and Transient Energy Consumption in Batch Retort Processing -- 16. Batch Processing, Retort Scheduling and Optimizing Plant Production -- 17. Thermal Food Processing Equipment -- Part IV. Mathematical Modeling, Simulation, Optimization, Control and Automation -- 18. Computational Fluid Dynamics in Thermal Food Processing -- 19. Optimization of Thermal Food Processing -- 20. Multiobjective Optimization in Thermal Food Processing -- 21. Process Instrumentation, Online Control and Plant Automation -- Part V. Innovative Thermal Food Processing -- 22. High-Pressure Thermal Sterilization (HPTS) and Ohmic Heating (OH) Applied to Thermal Food Processing -- Index.
Contained By:	Springer eBooks
Subject:	Food - Effect of heat on. -
Online resource:	http://dx.doi.org/10.1007/978-3-319-24904-9
ISBN:	9783319249049$q(electronic bk.)

Thermal processing of packaged foods
Holdsworth, S. Donald.

Thermal processing of packaged foods[electronic resource] /by S. Donald Holdsworth, Ricardo Simpson. - 3rd ed. - Cham :Springer International Publishing :2016. - xxii, 516 p. :ill., digital ;24 cm. - Food engineering series,1571-0297. - Food engineering series..

Preface First Edition -- Preface Second Edition -- Foreword Third Edition -- Part I. Fundamentals of Thermal Food Processing -- 1. Introduction -- 2. Heat Transfer -- 3. Kinetics of Thermal Processing -- 4. Sterilization, Pasteurization and Cooking Criteria -- 5. Safety Aspects of Thermal Processing -- Part II. Thermal Food Process Evaluation Techniques -- 6. Heat Penetration in Packaged Foods -- 7. The General Method and Its Applications -- 8. Formula Methods and Analytical Techniques -- 9. Some Factors Affecting F-Values and Mass-Average Sterilizing Values -- 10. Microbiological Methods -- 11. Software for Thermal Food Processing Evaluation and Optimization -- Part III. Engineering Aspects of Thermal Food Processing -- 12. Pressures in Containers -- 13. Mechanical Agitation and Rotation of Cans -- 14. Simultaneous Sterilization -- 15. Total and Transient Energy Consumption in Batch Retort Processing -- 16. Batch Processing, Retort Scheduling and Optimizing Plant Production -- 17. Thermal Food Processing Equipment -- Part IV. Mathematical Modeling, Simulation, Optimization, Control and Automation -- 18. Computational Fluid Dynamics in Thermal Food Processing -- 19. Optimization of Thermal Food Processing -- 20. Multiobjective Optimization in Thermal Food Processing -- 21. Process Instrumentation, Online Control and Plant Automation -- Part V. Innovative Thermal Food Processing -- 22. High-Pressure Thermal Sterilization (HPTS) and Ohmic Heating (OH) Applied to Thermal Food Processing -- Index.

ISBN: 9783319249049$q(electronic bk.)

Standard No.: 10.1007/978-3-319-24904-9doiSubjects--Topical Terms:

840582
Food
--Effect of heat on.

LC Class. No.: TP371.2 / .H66 2016

Dewey Class. No.: 664.028

Thermal processing of packaged foods
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505 0 $a Preface First Edition -- Preface Second Edition -- Foreword Third Edition -- Part I. Fundamentals of Thermal Food Processing -- 1. Introduction -- 2. Heat Transfer -- 3. Kinetics of Thermal Processing -- 4. Sterilization, Pasteurization and Cooking Criteria -- 5. Safety Aspects of Thermal Processing -- Part II. Thermal Food Process Evaluation Techniques -- 6. Heat Penetration in Packaged Foods -- 7. The General Method and Its Applications -- 8. Formula Methods and Analytical Techniques -- 9. Some Factors Affecting F-Values and Mass-Average Sterilizing Values -- 10. Microbiological Methods -- 11. Software for Thermal Food Processing Evaluation and Optimization -- Part III. Engineering Aspects of Thermal Food Processing -- 12. Pressures in Containers -- 13. Mechanical Agitation and Rotation of Cans -- 14. Simultaneous Sterilization -- 15. Total and Transient Energy Consumption in Batch Retort Processing -- 16. Batch Processing, Retort Scheduling and Optimizing Plant Production -- 17. Thermal Food Processing Equipment -- Part IV. Mathematical Modeling, Simulation, Optimization, Control and Automation -- 18. Computational Fluid Dynamics in Thermal Food Processing -- 19. Optimization of Thermal Food Processing -- 20. Multiobjective Optimization in Thermal Food Processing -- 21. Process Instrumentation, Online Control and Plant Automation -- Part V. Innovative Thermal Food Processing -- 22. High-Pressure Thermal Sterilization (HPTS) and Ohmic Heating (OH) Applied to Thermal Food Processing -- Index.
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