Progress on Quantitative Approaches of Thermal Food Processing

ISBN: 9781621008996 出版年：2012 页码：351 Vasilis P Valdramidis (Faculty of Health Sciences, University of Malta, Msida, Malta ) Jan F M Van Impe (Katholieke Universiteit Leuven, BioTeC, Belgium) Nova Science

Heat treatment is one of the most common practices used to produce safe and shelf stable foods or otherwise stated, to reduce the probability of survival and/or growth of the microorganisms in a particular food to a tolerable level. This book covers the advances in thermobacteriology, including technological and engineering aspects of thermal processes targeting on the production of food safe products. Overall the objective of this book is to provide a comprehensive overview of innovations in assessing thermal processes while considering integrated information from the field of microbiology of thermal processes and engineering of these processes. The book has a strong focus on statistical and mathematical methods in order to be a useful reference for food microbiologists, food technologists and engineers.