Thermal Processing of Packaged Foods

Thermal Processing of Packaged Foods by S. Daniel Holdsworth, Ricardo Simpson.

Thermal Processing of Packaged Foods, Second Edition, discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods that have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurizatio...

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Bibliographic Details
Main Authors: Holdsworth, S. Daniel (Author), Simpson, Ricardo (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 2007.
Edition:2nd ed. 2007.
Series:Food Engineering Series,
Springer eBook Collection.
Subjects:
Food—Biotechnology.
Chemistry.
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
Table of Contents:
  • Heat Transfer
  • Kinetics of Thermal Processing
  • Sterilization, Pasteurization and Cooking Criteria
  • Heat Penetration in Packaged Foods
  • Process Evaluation Techniques
  • Quality Optimization
  • Engineering Aspects of Thermal Processing
  • Retort Control
  • Safety Aspects of Thermal Processing.

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