Thermal food processing : new technologies and quality issues /
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 hig...
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| Online Access: |
Full text (MCPHS users only) |
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| Other Authors: | |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Hoboken :
CRC Press,
2012
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| Edition: | 2nd ed. |
| Series: | Contemporary food engineering.
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| Subjects: | |
| Local Note: | ProQuest Ebook Central |
| Summary: | 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 and pinpoints the trends in future research and development. Topics discussed include: Thermal properties of foods, including heat capacity, conductivity, diffusivity, and density Heat and mass transfer and related engineering principles, mechanisms, an. |
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| Physical Description: | 1 online resource (677 pages) |
| ISBN: | 9781439876794 1439876797 |
| Source of Description, Etc. Note: | Print version record. |
