Thermal Technologies in Food Processing

ISBN: 9781855735583 出版年：2001 页码：311 Woodhead Publishing_RM

Part 1 Conventional technologies: Retort technology Continuous heat processing - indirect and direct. Part 2 Measurement and control: Pressure measurement Temperature measurement Validation of heat processes: temperature distribution testing, heat penetration testing, microbiological spore methods, biochemical time and temperature indicators Modelling and simulation of thermal processes Modelling particular thermal technologies: continuous heating and cooling processes, ohmic and microwave heating Thermal processing and food quality: the Maillard reaction. Part 3 New thermal technologies: Radio frequency Microwave processing Infrared heating Instant and high-heat infusion Ohmic heating Combined high pressure thermal treatment of foods Use of integrated kinetic information in process design and optimization.