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Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization
     

Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization

by Michael J. Lewis, Neil J. Heppell, M. Lewis
 

An Aspen Food Engineering Series Book. This new book updates and expan ds Harold Burton's classic book, UHT Processing of Milk and Milk Produ cts, to provide comprehensive, state-of-the-art coverage of thermal pr ocessing of liquid and particulate foods. The food products covered no w include soups, sauces, fruit juices, and other beverages, in additio n to milk

Overview

An Aspen Food Engineering Series Book. This new book updates and expan ds Harold Burton's classic book, UHT Processing of Milk and Milk Produ cts, to provide comprehensive, state-of-the-art coverage of thermal pr ocessing of liquid and particulate foods. The food products covered no w include soups, sauces, fruit juices, and other beverages, in additio n to milk and milk products. Pasteurization, sterilization, and asepti c processing are all discussed, with emphasis on the underlying princi ples and problems of heat treatment of more viscous fluids, where stre amline flow conditions are likely to prevail, and of products containi ng particles.

Editorial Reviews

From the Publisher
"Lewis and Heppell have provided a review of pasteurisation and UHT processes that is well organised and built on a foundation of engineering and thermobacteriological principles. The literature is thoroughly covered and clearly summarised. Particular attention is given to the thermal sensitivities and resistances of various micro-organisms found in raw and processed foods and within the processing environment. The engineering principles in the book are carefully and thoroughly explained and will be valuable to graduate students conducting research in the field as well as processors interested in optimising the safety and quality of their product."

- C.R. Ross, Journal of the Science of Food and Agriculture, Volume 82, Issue 4, March 2002

Booknews
The original plan was to revise Harold Burton's 1988 book on the ultrahigh-temperature processing of milk, which he felt he could not undertake because he had been so long retired from active work and research. A problem arose when not enough changes in the field during the decade could be found to justify a new edition. So Lewis (food science and technology, U. of Reading, England) and Hepell (biological and molecular sciences, Oxford Brookes U., England) decided instead to expand the coverage to other foods besides milk. They intend the result to be useful to graduate and undergraduate students of food science and technology, and to biotechnologists and engineers who need to heat and cool biological raw materials. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Product Details

ISBN-13:
9780834212596
Publisher:
Springer US
Publication date:
07/31/2000
Series:
Food Engineering Series
Edition description:
2000
Pages:
447
Product dimensions:
7.01(w) x 10.00(h) x 0.39(d)

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