| 書目名稱 | Thermal Processing of Packaged Foods | | 編輯 | Donald Holdsworth,Ricardo Simpson | | 視頻video | http://file.papertrans.cn/925/924386/924386.mp4 | | 概述 | Provides an up-to-date overview of the physical and engineering aspects of the thermal processing of packaged food.Discusses methods of calculation and theoretical models used to establish the require | | 叢書名稱 | Food Engineering Series | | 圖書封面 |  | | 描述 | 1. 1. Thermal Processing Principles 1. 1. 1. ThermalProcessing A generation ago the title of this book would have contained such terms as canning, bottling, sterilization and heat preservation; however, with the passage of time it has become necessary to use a more general title. The term thermal processing is used here in a general sense and relates to the determination of heating conditions required to produce microbiologically safe products of acce- able eating quality. It conveys the essential point that this book is concerned with the heating and cooling of packaged food products. The only attempt to produce a generic title has been due to Bitting (1937), who used the term appertizing, after the process developed and commercialized by Nicholas Appert (1810) to describe the canning and bottling process. Despite the need for a generic term, rather surprisingly, this has never been used to any great extent in the technical press. The phrase packaged foods is also used in a general sense, and we shall be concerned with a variety of packaging materials, not just tin-plate, aluminum and glass, but also rigid and semi-rigid plastic materials formed into the shape of cans, pouches and | | 出版日期 | Book 20072nd edition | | 關(guān)鍵詞 | amines; foodpackaging; foodprocessing; foodscience; packagedfoods; processing; thermalprocessing | | 版次 | 2 | | doi | https://doi.org/10.1007/978-0-387-72250-4 | | isbn_softcover | 978-1-4899-9990-0 | | isbn_ebook | 978-0-387-72250-4Series ISSN 1571-0297 Series E-ISSN 2628-8095 | | issn_series | 1571-0297 | | copyright | Springer-Verlag US 2007 |
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