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Improving the Thermal Processing of Foods - Philip Richardson (WP, 2004) pdf

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 							ISBN 1 85573 730 2
  
  The application of heat is both an important method of preserving foods and a
means of developing texture, flavour and colour. It has long been recognised that thermal technologies must ensure the
safety of food without compromising food quality. Improving the thermal processing of foods summarises key research both
on improving particular thermal processing techniques and measuring their effectiveness.
  
  Part one
examines how best to optimise thermal processes, with chapters addressing safety and quality, efficiency and
productivity and the application of computational fluid dynamics. Part two focuses on developments in technologies for
sterilisation and pasteurisation with chapters on modelling retort temperature control and developments in packaging,
sous-vide and cook-chill processing. There are chapters covering continuous heat processing, including developments in
tubular heat exchangers, aseptic processing and ohmic and air impingement heating. The fourth part considers the
validation of thermal processes, modelling heat penetration curves, using data loggers and time-temperature integrators
and other new measuring techniques. The final group of chapters detail methods of analysing microbial inactivation in
thermal processing and identifying and dealing with heat-resistant bacteria.
  
  Improving the thermal
processing of foods is a standard reference book for those working in the food processing industry.
  
  
Concisely explores prevailing developments in thermal technologies
   Summarises key research for improving food
preservation techniques
   Analyses the effectiveness of methods used to enhance the quality of food 						

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