This work provides a comprehensive overview of the physical and engineering aspects of the thermal processing of packaged foods, i.e. the heating and cooling of food products hermetically sealed in containers. The methods used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food are examined and practical guidelines for the implementation of these methods are given. Written primarily for food processing engineers and those involved in the development of new products and equipment, this volume should also be of interest to quality assurance personnel, regulatory officials and legislators, as well as academic researchers in food process engineering.
- ISBN10 1281148598
- ISBN13 9781281148599
- Publish Date 1 January 2007 (first published July 1997)
- Publish Status Cancelled
- Out of Print 6 May 2015
- Publish Country US
- Imprint Springer Us
- Edition 2nd Revised ed.
- Pages 407
- Language English