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Thermal Processing of Packaged Foods
Author(s): S.D. Holdsworth (Author)
- Publisher: Blackie Academic
- Publication Date: 1 July 1997
- Edition: First Edition
- Language: English
- Print length: 283 pages
- ISBN-10: 075140375X
- ISBN-13: 9780751403756
Book Description
This work provides a comprehensive overview of the physical and engineering aspects of the thermal processing of packaged foods, i.e. the heating and cooling of food products hermetically sealed in containers. The methods used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food are examined and practical guidelines for the implementation of these methods are given. Written primarily for food processing engineers and those involved in the development of new products and equipment, this volume should also be of interest to quality assurance personnel, regulatory officials and legislators, as well as academic researchers in food process engineering.
