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000752683 019__ $$a932169606$$a932334256
000752683 020__ $$a9783319249049$$q(electronic book)
000752683 020__ $$a3319249045$$q(electronic book)
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000752683 0247_ $$a10.1007/978-3-319-24904-9$$2doi
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000752683 050_4 $$aTP371.2$$b.H66 2016eb
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000752683 1001_ $$aHoldsworth, S. D.,$$eauthor.
000752683 24510 $$aThermal processing of packaged foods$$h[electronic resource] /$$cS. Donald Holdsworth, Ricardo Simpson.
000752683 250__ $$aThird edition.
000752683 264_1 $$aCham :$$bSpringer,$$c2016.
000752683 300__ $$a1 online resource.
000752683 336__ $$atext$$btxt$$2rdacontent
000752683 337__ $$acomputer$$bc$$2rdamedia
000752683 338__ $$aonline resource$$bcr$$2rdacarrier
000752683 347__ $$atext file$$bPDF$$2rda
000752683 4901_ $$aFood engineering series
000752683 504__ $$aIncludes bibliographical references and index.
000752683 5050_ $$aForeword; Preface (Second Edition); Preface (First Edition); Contents; Part I: Fundamentals of Thermal Food Processing; Chapter 1: Introduction; 1.1 Thermal Processing Principles; 1.1.1 Thermal Processing; 1.1.2 The Process; 1.2 Canning Operations; 1.2.1 General; 1.2.2 Methods of Processing; 1.3 Packaging Materials; 1.3.1 Introduction; 1.3.2 Metal Containers; 1.3.3 Glass Containers; 1.3.4 Rigid Plastic Containers; 1.3.5 Retortable Pouches; 1.4 Some Historical Details; References; Chapter 2: Heat Transfer; 2.1 Introduction; 2.1.1 General Aspects; 2.1.2 Mechanisms of Heat Transfer.
000752683 5058_ $$a2.2 Heat Transfer by Conduction2.2.1 Introduction; 2.2.2 Formulation of Problems Involving Conduction Heat Transfer; 2.2.3 Initial and Boundary Conditions; 2.2.4 Mean or Volume Average Temperatures; 2.2.5 Summary of Basic Requirements; 2.2.6 Some Analytical Methods for Solving the Equations; 2.2.6.1 Method of Separation of Variables; 2.2.6.2 Operational Methods: Integral Transforms and the Laplace Transform; 2.2.6.3 Some Special Transcendental Functions Involved in the Solution of Differential Equations; 2.2.6.4 Duhamelś Theorem; 2.2.7 Some Numerical Techniques of Solution.
000752683 5058_ $$a2.2.7.1 Introduction2.2.7.2 Finite-Difference Approximation Method; 2.2.7.3 The Finite-Element Method; 2.2.7.4 Some Other Methods; 2.2.8 Some Analytical Solutions of the Heat Transfer Equation; 2.2.8.1 Simple Geometrical Shapes; The Infinite Slab; Infinite Cylinder; A Spherical Object; 2.2.8.2 More Complex Geometries; Rectangular Parallelepiped or Brick; Finite Cylinder; Other Geometrical Shapes of Container; 2.2.8.3 Heating and Cooling; 2.2.8.4 Computer Programs for Analytical Heat Transfer Calculations; 2.2.9 Heat Transfer in Packaged Foods by Microwave Heating; 2.2.10 Dielectric Heating.
000752683 5058_ $$a2.3 Heat Transfer by Convection2.3.1 Introduction; 2.3.2 Basic Concepts in Convection Heat Transfer; 2.3.2.1 Film Theory; 2.3.2.2 Correlations for Predicting Heat-Transfer Coefficients; 2.3.3 Models for Convection Heat Transfer; 2.3.3.1 Energy Balance Model; Slow Come-Up Time with Perfect Mixing; 2.3.3.2 Effective Thermal Diffusivity Model; 2.3.3.3 Transport Equation Model; 2.3.4 Some Experimental Work and Correlations; 2.3.4.1 Homogeneous Products Heated in Batch Systems; 2.3.4.2 Homogenous Systems Heated with Agitation; 2.3.4.3 Heterogeneous Products Heated in Batch Retorts.
000752683 5058_ $$a2.3.4.4 Heterogeneous Products Heated in Batch Retorts2.3.4.5 Heterogeneous Products Heated with Agitation; 2.3.5 Conclusions; 2.4 Radiation Heating; References; Chapter 3: Kinetics of Microbial Death and Factors for Quality Attributes; 3.1 Introduction; 3.2 Kinetics of Microbial Death; 3.2.1 The Nature of Microbial Behavior; 3.2.2 Other Factors Affecting Heat Resistance; 3.2.2.1 Water Activity; 3.2.2.2 pH; 3.2.2.3 Other Factors; 3.2.3 Measuring Heat Resistance; 3.2.4 The Statistical Nature of Microbial Death; 3.2.4.1 Spores of Equal Heat Resistance; 3.2.4.2 Spores of Unequal Heat Resistance.
000752683 506__ $$aAccess limited to authorized users.
000752683 520__ $$aThis new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing: This edition is formed by 22 chapters--arranged in five parts--that maintain great parts of the first and second editions The First part includes five chapters analyzing different topics associated to heat transfer mechanism during canning process, kinetic of microbial death, sterilization criteria and safety aspect of thermal processing. The second part, entitled ThermalFood Process Evaluation Techniques, includes six chapters and discusses the main process evaluation techniques. The third part includes six chapters treating subjects related with pressure in containers, simultaneous sterilization and thermal food processing equipment. The fourth part includes four chapters including computational fluid dynamics and multi-objective optimization. The fifth part, entitled Innovative Thermal Food Processing, includes a chapter focused on two innovative processes used for food sterilization such high pressure with thermal sterilization and ohmic heating.<Thermal Processing of Pack aged Foods, Third Edition intended for a broad audience, from undergraduate to post graduate students, scientists, engineers and professionals working for the food industry.
000752683 588__ $$aOnline resource; title from PDF title page (viewed January 14, 2016).
000752683 650_0 $$aFood$$xEffect of heat on.
000752683 650_0 $$aFood$$xPackaging.
000752683 7001_ $$aSimpson, Ricardo,$$eauthor.
000752683 77608 $$iPrint version:$$aHoldsworth, S. Donald.$$tThermal Processing of Packaged Foods.$$dCham : Springer International Publishing, ©2015$$z9783319249025
000752683 830_0 $$aFood engineering series.
000752683 852__ $$bebk
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