Thermal Food Processing: New Technologies and Quality Issuesby Da-Wen Sun
Pub. Date: 11/23/2005
Publisher: Taylor & Francis
The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining the latest… See more details below
The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining the latest developments and analyzing the latest trends in thermal food processing research and development.
The book is divided into three parts for easy reference. Part I, Modeling of Thermal Food Processes, discusses the thermal physical properties of foods, recent developments in heat and mass transfer, innovative modeling techniques including artificial neural network modeling, and computational fuel dynamics. Part II, Quality and Safety of Thermally Processed Food, provides the latest research and development information used to maintain high quality and safety standards for certain types of food products including thermally processed meat, poultry, fishery products, dairy products, canned foods, and vegetables.
Part III, Innovations in Thermal Food Processes, details existing, alternative thermal processing technologies, outlining their potential, future application in the food industry. These innovations include the ohmic heating technique, radio frequency energies, infrared rays, the combination of pressure and pH with thermal processing, and time-temperature integrators used in evaluating and controlling thermal processes.
Table of ContentsMODELING Thermal Physical Properties of Foods, A.E. Delgado, Da-Wen Sun, and A.C. Rubiolo Heat and Mass Transfer in Thermal Food Processing, Lijun Wang and Da-Wen Sun Simulating Thermal Food Processes Using Deterministic Models, Arthur A. Teixeira Modeling Food Thermal Processes Using Artificial Neural Networks, C.R. Chen and H.S. Ramaswamy Modeling Thermal Processing Using Computational Fluid Dynamics (CFD), Xiao Dong Chen
QUALITY AND SAFETY Thermal Processing of Meat Products, Harshavardhan Thippareddi and Marcos Sanchez Thermal Processing of Poultry Products, Paul L. Dawson,
Sunil Mangalassary, and Brian W. Sheldon Thermal Processing of Fishery Products, Isabel Medina Méndez and José Manuel Gallardo Abuín Thermal Processing of Dairy Products, A.L. Kelly, N. Datta,
and H.C. Deeth UHT Thermal Processing of Milk, Pamela Manzi and Laura Pizzoferrato Thermal Processing of Canned Foods, Z. Jun Weng Thermal Processing of Ready Meals, Gary Tucker Thermal Processing of Vegetables, Jasim Ahmed and U.S.
INNOVATIONS IN PAST AND EMERGING TECHNOLOGIES Ohmic Heating for Food Processing, António Augusto Vicente,
Inês de Castro, and José António Teixeira Radio Frequency Dielectric Heating, Yanyun Zhao Infrared Heating, Noboru Sakai and Weijie Mao Pressure-Assisted Thermal Processing, Takashi Okazaki and Kanichi Suzuki pH-Assisted Thermal Processing, Alfredo Palop and Antonio Martínez Time-Temperature Integrators for Thermal Process Evaluation, Antonio Martínez, M. Rodrigo, P.S. Fernández,
and J. Ocio
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