Improving the Thermal Processing of Foods
Optimising thermal processes; Optimising the safety and quality of thermally processed packaged foods; Optimising the efficiency and productivity of thermal processing; Optimising the efficiency of batch processing with retort systems in thermal processing; Using computation fluid dynamics to optimise thermal processes; Developments in technologies for sterilisation and pasteurisation; Modelling and optimising retort temperature control; Improving rotary thermal processing; Developments in packaging formats for retort processing; Developments in cook-chill and sous vide processing; Developments in continuous heat processing; Developments in aseptic processing; Developments in tibular heat exchangers; Optimising plate heat exchanger design and operation; Developments in ohmic heating; Air impingement heating; Laser - based packaging sterilisation in aseptic processing; Improving validation of thermal processes; Modelling heat penetration curses in thermal processes; Valitation of heat processes: an overiew;The use of data logges to validate thermal processes; The use of time-temperature integrators (TTIs) to validate thermal processes; New techniques for measuring and validating thermal processes; Analyzing microbial inactivation in thermal processing; Analyzing the effectiveness of microbial inactivation in thermal processing; Evaluationg microbial inactivation models for thermal processing; Evaluting microbial inactivation models for thermal processing; Identifying and dealing with heat-resistant bacteria; Optimising the thermal processing of liquids containing solid particulates.Optimising thermal processes; Optimising the safety and quality of thermally processed packaged foods; Optimising the efficiency and productivity of thermal processing; Optimising the efficiency of batch processing with retort systems in ...
| Title | : | Improving the Thermal Processing of Foods |
| Author | : | Philip Richardson |
| Publisher | : | Woodhead Publishing - 2004-01-01 |
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