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      Thermal Food Processing
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      Book

      Thermal Food Processing

      DOI link for Thermal Food Processing

      Thermal Food Processing book

      New Technologies and Quality Issues, Second Edition

      Thermal Food Processing

      DOI link for Thermal Food Processing

      Thermal Food Processing book

      New Technologies and Quality Issues, Second Edition
      Edited ByDa-Wen Sun
      Edition 2nd Edition
      First Published 2012
      eBook Published 25 May 2012
      Pub. Location Boca Raton
      Imprint CRC Press
      DOI https://doi.org/10.1201/b12112
      Pages 688
      eBook ISBN 9780429109683
      Subjects Engineering & Technology, Food Science & Technology
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      Get Citation

      Sun, D.-W. (Ed.). (2012). Thermal Food Processing: New Technologies and Quality Issues, Second Edition (2nd ed.). CRC Press. https://doi.org/10.1201/b12112

      ABSTRACT

      Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today an

      TABLE OF CONTENTS

      chapter 1|30 pages

      - Thermal Physical Properties of Foods

      chapter 2|32 pages

      - Heat and Mass Transfer in Thermal Food Processing

      chapter 3|16 pages

      - Thermal Effects in Food Microbiology

      chapter 4|30 pages

      - Simulating Thermal Food Processes Using Deterministic Models

      chapter 5|20 pages

      Modeling Food Thermal Processes Using Artiƒcial Neural Networks

      chapter 6|20 pages

      - Modeling Thermal Processing Using Computational Fluid Dynamics (CFD)

      chapter 7|44 pages

      - Modeling Thermal Microbial Inactivation Kinetics

      chapter 8|26 pages

      - Thermal Processing of Meat and Meat Products

      chapter 9|28 pages

      - Thermal Processing of Poultry Products

      chapter 10|24 pages

      - Thermal Processing of Fishery Products

      chapter 11|34 pages

      - Thermal Processing of Dairy Products

      chapter 12|32 pages

      - Ultrahigh Temperature Thermal Processing of Milk

      chapter 13|24 pages

      - Thermal Processing of Canned Foods

      chapter 14|20 pages

      - Thermal Processing of Ready Meals

      chapter 15|30 pages

      - Thermal Processing of Vegetables

      chapter 16|28 pages

      - Thermal Processing of Fruits and Fruit Juices

      chapter 17|18 pages

      - Aseptic Processing and Packaging

      chapter 18|42 pages

      - Ohmic Heating for Food Processing

      chapter 19|28 pages

      - Radio Frequency Dielectric Heating

      chapter 20|26 pages

      - Infrared Heating

      chapter 21|28 pages

      - Microwave Heating

      chapter 22|28 pages

      - Combination Treatment of Pressure and Mild Heating

      chapter 23|24 pages

      - pH-Assisted Thermal Processing

      chapter 24|20 pages

      - Time–Temperature Integrators for Thermal Process Evaluation

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