Thermal Food Processing: New Technologies and Quality Issues, Second Edition

by Da-Wen Sun (Editor)

Overview

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today an

Product Details

ISBN-13:	9781040057964
Publisher:	CRC Press
Publication date:	05/16/2012
Series:	Contemporary Food Engineering
Sold by:	Barnes & Noble
Format:	eBook
Pages:	688
File size:	16 MB
Note:	This product may take a few minutes to download.

About the Author

Professor Da-Wen Sun is a world authority in food engineering research and education. He is a Member of Royal Irish Academy-the highest academic honor in Ireland, and is also a member of Academia Europaea (The Academy of Europe). His main research activities include cooling, drying, and refrigeration processes and systems; quality and safety of food products; bioprocess simulation and optimization; and computer vision technology. His many scholarly works have become standard reference materials for researchers in the areas of computer vision, computational fluid dynamics modelling, vacuum cooling, and other areas.

Table of Contents

Modeling of Thermal Food Processes. Thermal Physical Properties of Foods. Heat and Mass Transfer in Thermal Food Processing. Thermal Effects in Food Microbiology. Simulating Thermal Food Processes Using Deterministic Models. Modeling Food Thermal Processes Using Artificial Neural Networks. Modeling Thermal Processing Using Computational Fluid Dynamics (CFD). Modeling Thermal Microbial Inactivation Kinetics. Quality and Safety of Thermally Processed Foods. Thermal Processing of Meat and Meat Products. Thermal Processing of Poultry Products. Thermal Processing of Fishery Products. Thermal Processing of Dairy Products. Ultrahigh Temperature Thermal Processing of Milk. Thermal Processing of Canned Foods. Thermal Processing of Ready Meals. Thermal Processing of Vegetables. Thermal Processing of Fruits and Fruit Juices. Innovations in Thermal Food Processes. Aseptic Processing and Packaging. Ohmic Heating for Food Processing. Radio Frequency Dielectric Heating. Infrared Heating. Microwave Heating. Combination Treatment of Pressure and Mild Heating. pH-Assisted Thermal Processing. Time-Temperature Integrators for Thermal Process Evaluation. Index.

Editorial Reviews

". . . it gives an excellent coverage of topics, which fall under the food engineering umbrella and, in this sense, is a good book."

– Mike Lewis, in International Journal of Diary Technology, February 2008, Vol. 61, No. 1

From the Publisher