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110509s2011 mau eng |
| 020 |
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|a 0123724864 (hardback : alk. paper)
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|a 9780123724861 (hardback : alk. paper)
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|a TP371.2
|b .H45 2011
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|a TP371.2
|b .H45 2011
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| 100 |
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|a Heldman, Dennis R. ,
|e author
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|a Food preservation process design
|c Dennis R. Heldman
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| 260 |
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|a Burlington, Massachusetts :
|b Academic Press ,
|c c2011
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| 300 |
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|a ix, 354 p. :
|b ill. ;
|c 24 cm.
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| 490 |
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|a Food science and technology international series
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| 500 |
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|a Machine generated contents note: Chapter 1. Introduction Chapter 2. Kinetic Models for Food Systems Chapter 3. Kinetics of Inactivation of Microbial Populations Chapter 4. Kinetics of Food Quality Attribute Retention Chapter 5. Physical Transport Models Chapter 6. Process Design Models Chapter 7. Process Validation and Evaluation Chapter 8. Optimization of Preservation Processes Chapter 9. Designing Processes in the Future Appendix
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|a Includes bibliographical references and index
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|a 1. Introduction -- 2. Kinetic Models for Food Systems -- 3. Kinetics of Inactivation of Microbial Populations -- 4. Kinetics of Food Quality Attribute Retention -- 5. Physical Transport Models -- 6. Process Design Models -- 7. Process Validation and Evaluation -- 8. Optimization of Preservation Processes -- 9. Designing Processes in the Future
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| 520 |
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|a The preservation processes for foods have evolved over several centuries. This work deals with the fate of food quality attributes during the preservation process, and the concept of optimizing the process parameters to maximize the retention of food quality
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| 650 |
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|a Food
|x Preservation
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|a 1000139408
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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