東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Thermal processing of packaged foods

Holdsworth, S. Donald.

FindBook

Google Book

Amazon

博客來

Thermal processing of packaged foods

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Thermal processing of packaged foods/ by S. Donald Holdsworth, Ricardo Simpson.
作者:	Holdsworth, S. Donald.
其他作者:	Simpson, Ricardo.
出版者:	Cham :Springer International Publishing : : 2016.,
面頁冊數:	xxii, 516 p. :ill., digital ;24 cm.
內容註:	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
標題:	Food - Effect of heat on. -
電子資源:	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
LDR:02536nmm a2200325 a 4500 001 2028838
003 DE-He213
005 20160727110028.0
006 m d
007 cr nn 008maaau
008 160908s2016 gw s 0 eng d
020 $a 9783319249049$q(electronic bk.)
020 $a 9783319249025$q(paper)
024 7 $a 10.1007/978-3-319-24904-9 $2 doi
035 $a 978-3-319-24904-9
040 $a GP $c GP
041 0 $a eng
050 4 $a TP371.2 $b .H66 2016
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
082 0 4 $a 664.028 $2 23
090 $a TP371.2 $b .H728 2016
100 1 $a Holdsworth, S. Donald. $3 2179471
245 1 0 $a Thermal processing of packaged foods $h [electronic resource] / $c by S. Donald Holdsworth, Ricardo Simpson.
250 $a 3rd ed.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2016.
300 $a xxii, 516 p. : $b ill., digital ; $c 24 cm.
490 1 $a Food engineering series, $x 1571-0297
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.
650 0 $a Food $x Effect of heat on. $3 840582
650 0 $a Food $x Packaging. $3 851653
650 1 4 $a Chemistry. $3 516420
650 2 4 $a Food Science. $3 890841
700 1 $a Simpson, Ricardo. $3 1602184
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer eBooks
830 0 $a Food engineering series. $3 1567464
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-24904-9
950 $a Chemistry and Materials Science (Springer-11644)