商品簡介
Edited by Simpson (chemical and environmental engineering, U. Tecnica Federico Santia Maria, Chile), the 18 chapters of this volume provide an up-to-date review of the physical and engineering aspects of thermal processing of packaged foods. Opening chapters address fundamentals and new processes, including sterilization, pasteurization, aseptic processing of liquid foods containing solid particulates, ohmic and microwave heating, and high-pressure thermal processes. Chapters on modeling and simulation discuss direct calculation of survival ratio and isothermal time equivalent in heat preservation processes, new kinetic models for inactivation of bacterial spores, modeling heat transfer in thermal processing, heat transfer in rotary processing of canned liquid/particle mixtures, numerical model for ohmic heating of foods, and computational fluid dynamics. Four chapters explore various aspects of optimization and the remaining two chapters discuss online control and automation. Annotation c2009 Book News, Inc., Portland, OR (booknews.com)
