Essentials of Thermal Processing
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Beschreibung
Thermal processing remains the most important method of foodpreservation in use today, and the scale of the industry isimmense. The large scale of these production operations makes itmore important than ever that the process is performed perfectlyevery time: failure will lead to product deterioration and loss ofsales at best, and at worst to serious illness or death.
This volume is a definitive modern-day reference for all thoseinvolved in thermal processing. It covers all of the essentialinformation regarding the preservation of food products by heat. Itincludes all types of food product, from those high in acid andgiven a mild heat process to the low-acid sterilised foods thatrequire a full botulinum cook. Different chapters deal with themanufacturing steps from raw material microbiology, through variousprocessing regimes, validation methods, packaging, incubationtesting and spoilage incidents. The authors have extensiveknowledge of heat preservation covering all parts of the world andrepresent organisations with formidable reputations in thisfield.
This book is an essential resource for all scientists andtechnologists in the food manufacturing industry as well asresearchers and students of food science and technology.
Autor*in
Gary S. Tucker
Themen in »Essentials of Thermal Processing«
Food Processing, Production & Manufacture Food Science & Technology Herstellung u. Verarbeitung von Lebensmitteln Lebensmittelforschung u. -technologie Lebensmitteltechnik Thermische Verfahrenstechnik
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"This is a fine, considered text that gives wise and useful guidance while striking the right balance between making theory accessible and being practical in its application." (South African Food Science and Technology, 1 January 2013)
"The authors provide a thorough, theoretical, practical, and up-to-date reference for industry professionals, regulators, or researchers focusing on the application of thermal processing to preserved foods. The work contributes essential information and practical applications that when used properly safely preserve food products with heat while meeting regulatory requirements and customer expectations." (Journal of Aquatic Food Product Technology, 23 August 2012)
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