Essentials of Thermal Processing is a definitive modern-day reference for all those involved in thermal processing. It covers all of the essential information regarding the preservation of food products by heat.

This book includes all types of food product, from those high in acid and given a mild heat process to the low-acid sterilised foods that require a full botulinum cook.

Different chapters deal with the manufacturing steps from raw material microbiology, through various processing regimes, validation methods, packaging, incubation testing and spoilage incidents.

Contents

1. Microbiology of Heat Preserved Food
2. Hurdles to Microbial Growth
3. Low Acid Canned Foods
4. Acid and High Acid Foods
5. Acidifi ed Foods
6. Heat Preserved Chilled Foods
7. Processing Systems
8. Cook Values and Optimisation of Thermal Processes
9. Measurement and Validation of Thermal Processes
10. Cooling and Water Treatment
11. Handling Processing Deviations
12. Packaging Options for Heat Preserved Foods
13. Incubation Testing
14. Critical Factors in Thermal Processing
15. Environmental Aspects of Thermal Processing

Index

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ORDER NOW Essentials of Thermal Processing by Gary S. Tucker 2011 • 288 pages • $198.95 + shipping Texas residents please add 6.75 % sales tax