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Sterilization of Food in Retort Pouches
Al-Baali, A.G. Abdul Ghani (University Of Auckland); Farid, Mohammed M.
€ 128.99
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Description for Sterilization of Food in Retort Pouches
Hardback. Examines the important interaction between fluid mechanics, heat transfer and microbial inactivation during sterilization of food in pouches. Such interaction is complex and if ignored would lead to incorrect information on food sterility, as well as on food quality. This work is useful for engineers, food scientists, students and researchers. Series Editor(s): Barbosa-Canovas, Gustavo V. Series: Food Engineering Series. Num Pages: 228 pages, 85 black & white illustrations, 8 black & white tables, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 254 x 178 x 17. Weight in Grams: 590.
Sterilization of canned food is a well-known technology that has been in practice for many decades. Food sterilization has been well studied in a large number of textbooks. This book is not about the science of sterilization or food safety but rather about the important interaction between ?uid mechanics, heat transfer, and microbial inactivation. Such interaction is complex and if ignored would lead to incorrect information not only on food sterility but also on food quality. The book is written by engineers for both food engineers and scientists. However, it may also be of interest to those working in computational ... Read more
Sterilization of canned food is a well-known technology that has been in practice for many decades. Food sterilization has been well studied in a large number of textbooks. This book is not about the science of sterilization or food safety but rather about the important interaction between ?uid mechanics, heat transfer, and microbial inactivation. Such interaction is complex and if ignored would lead to incorrect information not only on food sterility but also on food quality. The book is written by engineers for both food engineers and scientists. However, it may also be of interest to those working in computational ... Read more
Product Details
Format
Hardback
Publication date
2006
Publisher
Springer-Verlag New York Inc. United States
Number of pages
228
Condition
New
Series
Food Engineering Series
Number of Pages
205
Place of Publication
New York, NY, United States
ISBN
9780387311289
SKU
V9780387311289
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
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