Book Details
Format
Paperback / Softback
Book Series
Food Engineering Series
ISBN-10
1489999906
ISBN-13
9781489999900
Edition
Second Edition 2007
Publisher
Springer-Verlag New York Inc.
Imprint
Springer-Verlag New York Inc.
Country of Manufacture
US
Country of Publication
GB
Publication Date
Nov 3rd, 2014
Print length
407 Pages
Product Classification:
ChemistryFood & beverage technologyFood and beverage technology
Ksh 27,000.00
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The only attempt to produce a generic title has been due to Bitting (1937), who used the term appertizing, after the process developed and commercialized by Nicholas Appert (1810) to describe the canning and bottling process.
Heat Transfer.- Kinetics of Thermal Processing.- Sterilization, Pasteurization and Cooking Criteria.- Heat Penetration in Packaged Foods.- Process Evaluation Techniques.- Quality Optimization.- Engineering Aspects of Thermal Processing.- Retort Control.- Safety Aspects of Thermal Processing.
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