The Resource Thermal technologies in food processing, edited by Philip Richardson

Thermal technologies in food processing, edited by Philip Richardson

Label
Thermal technologies in food processing
Title
Thermal technologies in food processing
Statement of responsibility
edited by Philip Richardson
Contributor
Subject
Genre
Language
eng
Summary
Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue. It provides food manuf
Member of
Cataloging source
KNOVL
Dewey number
664/.028
Illustrations
illustrations
Index
index present
LC call number
TP371.2
LC item number
.T44 2001eb
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
Richardson, Philip
Series statement
Woodhead Publishing in food science and technology
http://library.link/vocab/subjectName
  • Food
  • Food industry and trade
  • Food
  • Aliments, Effets de la chaleur sur les
  • Aliments
Label
Thermal technologies in food processing, edited by Philip Richardson
Link
https://ezproxy.lib.ou.edu/login?url=https://app.knovel.com/hotlink/toc/id:kpTTFP0008/thermal-technologies-in?kpromoter=marc
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Preliminaries; Contents; 1 Introduction; 2 Retort technology; 3 Continuous heat processing; 4 Pressure and temperature measurement in food process control; 5 Validation of heat processes; 6 Modelling and simulation of thermal processes; 7 Modelling particular thermal technologies; 8 Thermal processing and food quality analysis and control; 9 Radio frequency heating; 10 Microwave processing; 11 Infrared heating; 12 Instant and high heat infusion; 13 Ohmic heating; 14 Combined high pressure thermal treatment of foods; Index
Dimensions
unknown
Extent
1 online resource (xvi, 294 pages)
Form of item
online
Governing access note
Access available to Pitt-affiliated users through use of a networked computer with a Pitt IP address.
Isbn
9781280372810
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
Knovel
Other physical details
illustrations.
Specific material designation
remote
System control number
  • (OCoLC)50266872
  • (OCoLC)ocm50266872
Label
Thermal technologies in food processing, edited by Philip Richardson
Link
https://ezproxy.lib.ou.edu/login?url=https://app.knovel.com/hotlink/toc/id:kpTTFP0008/thermal-technologies-in?kpromoter=marc
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Preliminaries; Contents; 1 Introduction; 2 Retort technology; 3 Continuous heat processing; 4 Pressure and temperature measurement in food process control; 5 Validation of heat processes; 6 Modelling and simulation of thermal processes; 7 Modelling particular thermal technologies; 8 Thermal processing and food quality analysis and control; 9 Radio frequency heating; 10 Microwave processing; 11 Infrared heating; 12 Instant and high heat infusion; 13 Ohmic heating; 14 Combined high pressure thermal treatment of foods; Index
Dimensions
unknown
Extent
1 online resource (xvi, 294 pages)
Form of item
online
Governing access note
Access available to Pitt-affiliated users through use of a networked computer with a Pitt IP address.
Isbn
9781280372810
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
Knovel
Other physical details
illustrations.
Specific material designation
remote
System control number
  • (OCoLC)50266872
  • (OCoLC)ocm50266872

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