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Thermal technologies in food processing / edited by Philip Richardson.

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Electronic resources

Subject: Food > Preservation.
Food industry and trade > Technology transfer.
Food > Effect of heat on.
Aliments, Effets de la chaleur sur les.
Aliments > Conservation.
Genre: E-book [online only] > Knovel.
E-book2 [online only] > CRC.
Electronic books.

Record details

  • ISBN: 1591243327
  • ISBN: 9781591243328
  • ISBN: 1855736616
  • ISBN: 9781855736610
  • ISBN: 185573558X
  • ISBN: 9781855735583
  • ISBN: 1280372818
  • ISBN: 9781280372810
  • Physical Description: 1 online resource (xvi, 294 pages) : illustrations.
  • Publisher: Boca Raton, Fla. : CRC Press ; 2001.

Content descriptions

Bibliography, etc. Note: Includes bibliographical references and index.
Formatted Contents Note: Preliminaries; Contents; 1 Introduction; 2 Retort technology; 3 Continuous heat processing; 4 Pressure and temperature measurement in food process control; 5 Validation of heat processes; 6 Modelling and simulation of thermal processes; 7 Modelling particular thermal technologies; 8 Thermal processing and food quality analysis and control; 9 Radio frequency heating; 10 Microwave processing; 11 Infrared heating; 12 Instant and high heat infusion; 13 Ohmic heating; 14 Combined high pressure thermal treatment of foods; Index.
Summary: Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue. It provides food manuf.
Source of Description Note: Print version record.
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020 . ‡a185573558X ‡qebk.
020 . ‡a9781855735583 ‡qebk.
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24500. ‡aThermal technologies in food processing / ‡cedited by Philip Richardson.
260 . ‡aBoca Raton, Fla. : ‡bCRC Press ; ‡aCambridge, England : ‡bWoodhead Pub., ‡c2001.
300 . ‡a1 online resource (xvi, 294 pages) : ‡billustrations.
336 . ‡atext ‡btxt ‡2rdacontent
337 . ‡acomputer ‡bc ‡2rdamedia
338 . ‡aonline resource ‡bcr ‡2rdacarrier
4901 . ‡aWoodhead Publishing in food science and technology
504 . ‡aIncludes bibliographical references and index.
5880 . ‡aPrint version record.
5050 . ‡aPreliminaries; Contents; 1 Introduction; 2 Retort technology; 3 Continuous heat processing; 4 Pressure and temperature measurement in food process control; 5 Validation of heat processes; 6 Modelling and simulation of thermal processes; 7 Modelling particular thermal technologies; 8 Thermal processing and food quality analysis and control; 9 Radio frequency heating; 10 Microwave processing; 11 Infrared heating; 12 Instant and high heat infusion; 13 Ohmic heating; 14 Combined high pressure thermal treatment of foods; Index.
520 . ‡aThermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue. It provides food manuf.
598 . ‡aElsevier ‡bScienceDirect All Books
650 0. ‡aFood ‡xPreservation.
650 0. ‡aFood industry and trade ‡xTechnology transfer.
650 0. ‡aFood ‡xEffect of heat on.
650 6. ‡aAliments, Effets de la chaleur sur les.
650 6. ‡aAliments ‡xConservation.
654 . ‡aFood engineering & processing.
654 . ‡aFood packaging.
655 0. ‡aE-book [online only] ‡xKnovel.
655 0. ‡aE-book2 [online only] ‡xCRC.
655 4. ‡aElectronic books.
7001 . ‡aRichardson, Philip ‡q(Philip S.)
77608. ‡iPrint version: ‡tThermal technologies in food processing. ‡dBoca Raton, Fla. : CRC Press ; Cambridge, England : Woodhead Pub., 2001 ‡z185573558X ‡z0849312167 ‡w(OCoLC)46944552
830 0. ‡aWoodhead Publishing in food science and technology.
85640. ‡uhttp://proxy.library.upei.ca/login?url=https://www.sciencedirect.com/science/book/9781855735583 ‡yFull text via ScienceDirect
902 . ‡a20190419oclc ‡bOCLC new
938 . ‡aBaker & Taylor ‡bBKTY ‡c249.95 ‡d249.95 ‡i0849312167 ‡n0003695185 ‡sactive
938 . ‡aCRC Press ‡bCRCP ‡nCRC0NE10095PDF
938 . ‡aProQuest MyiLibrary Digital eBook Collection ‡bIDEB ‡n37281
938 . ‡aYBP Library Services ‡bYANK ‡n2361374
905 . ‡u_jmacneil
901 . ‡aocm50266872 ‡bOCoLC ‡c1671895 ‡tbiblio ‡soclc
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