rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Thermal food processing
    sub title: new technology and quality issues
  name:
    name part: Sun, Da-Wen
    role:
      role term: editor
  type of resource: text
  origin info:
    place:
      place term: flu
    place:
      place term: Boca Raton, Florida
    publisher: CRC Press
    date issued: c2012
    date issued: 2012
    edition: 2nd ed
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    extent: xix, 666 p. : ill. ; 27 cm.
  abstract: "The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining the latest developments and analyzing the latest trends in thermal food processing research and development. The book is divided into three parts for easy reference. Part I, Modeling of Thermal Food Processes, discusses the thermal physical properties of foods, recent developments in heat and mass transfer, innovative modeling techniques including artificial neural network modeling, and computational fuel dynamics. Part II, Quality and Safety of Thermally Processed Food, provides the latest research and development information used to maintain high quality and safety standards for certain types of food products including thermally processed meat, poultry, fishery products, dairy products, canned foods, and vegetables. Part III, Innovations in Thermal Food Processes, details existing, alternative thermal processing technologies, outlining their potential, future application in the food industry. These innovations include the ohmic heating technique, radio frequency energies, infrared rays, the combination of pressure and pH with thermal processing, and time-temperature integrators used in evaluating and controlling thermal processes"-- Provided by publisher
  table of contents: 1. Modeling of thermal food processes -- 2. Quality and safety of thermally processed foods -- 3. Innovations in thermal food processes
  note: edited by Da-Wen Sun
  note: Includes bibliographical references and index
  subject:
    topic: Food
    topic: Preservation
  subject:
    topic: Food
    topic: Storage
  classification: TX601 .T44 2012
  identifier: 1439876789 (hardback : alk. paper)
  identifier: 9781439876787 (hardback : alk. paper)
  record info:
    record creation date: 130604
    record change date: 20201020093000.0
    record identifier: 0000083862