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Food Technology Book from C.H.I.P.S.

Thermal Food Processing
New Technologies and Quality Issues
edited by Da-Wen Sun

Thermal Food Processing analyzes the latest trends in thermal food processing research and development.

Features:

  • Provides an essential and complete reference on the modeling, quality and safety, and technologies associated with thermal food processing
  • Discusses fundamental data and equations for thermal-physical properties used in modeling, simulation using deterministic models, models using artificial neural networks, and computational fluid dynamics
  • Contains cutting-edge information on emerging technologies

Contents

Modeling

  • Thermal Physical Properties of Foods
  • Heat and Mass Transfer in Thermal Food Processing
  • Simulating Thermal Food Processes Using Deterministic Models
  • Modeling Food Thermal Processes Using Artificial Neural Networks
  • Modeling Thermal Processing Using Computational Fluid Dynamics (CFD)

Quality and Safety

  • Thermal Processing of Meat Products
  • Thermal Processing of Poultry Products
  • Thermal Processing of Fishery Products
  • Thermal Processing of Dairy Products
  • UHT Thermal Processing of Milk
  • Thermal Processing of Canned Foods
  • Thermal Processing of Ready Meals
  • Thermal Processing of Vegetables

Innovations in Past and Emerging Technologies

  • Ohmic Heating for Food Processing
  • Radio Frequency Dielectric Heating
  • Infrared Heating
  • Pressure-Assisted Thermal Processing
  • pH-Assisted Thermal Processing
  • Time-Temperature Integrators for Thermal Process
  • Evaluation

Index

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Thermal Food Processing
New Technologies and Quality Issues
edited by Da-Wen Sun

2005 664 pages $198.95 + shipping
Texas residents please add 6.75 % sales tax

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