Authors:
Provides an up-to-date overview of the physical and engineering aspects of the thermal processing of packaged food
Discusses methods of calculation and theoretical models used to establish the required time and temperature of processes necessary to ensure the required safety of the food product
Presents practical guidance on the use of various techniques for process evaluation
Includes supplementary material: sn.pub/extras
Part of the book series: Food Engineering Series (FSES)
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Table of contents (10 chapters)
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Front Matter
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Back Matter
About this book
Authors and Affiliations
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Withens, Stretton-Fosse, UK
Donald Holdsworth
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Depto. Procesos Químicos, Biotecnológicos y Ambientales, Universidad Técnica Federico Santa María, Vaparaíso, CHILE
Ricardo Simpson
Bibliographic Information
Book Title: Thermal Processing of Packaged Foods
Authors: Donald Holdsworth, Ricardo Simpson
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/978-0-387-72250-4
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer-Verlag US 2007
Softcover ISBN: 978-1-4899-9990-0Published: 03 November 2014
eBook ISBN: 978-0-387-72250-4Published: 27 December 2007
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 2
Number of Pages: XVI, 407