Essentials of Thermal Processing

By Susan Featherstone and Gary S. Tucker

The accomplished authors--noted experts in their field--discuss all relevant manufacturing steps, from raw material microbiology through the various processing regimes, validation methods, packaging, incubation testing, and spoilage incidents. Two new chapters on temperature and heat distribution, as well as heat penetration of foods, are included. More worked and practical examples are found throughout the book as well. Readers will also benefit from the inclusion of: -A thorough introduction to the microbiology of heat processed foods, food preservation techniques, low acid canned foods, and high acid foods -An exploration of acidified products, heat extended shelf-life chilled foods, and processing methods -Discussions of cooking and process optimization, process validation, and heat penetration and process calculations -An examination of cooling and water treatment, how to handle process deviations, and packaging options for heat preserved foods Perfect for professionals working in the food processing and preservation industries, Essentials of Thermal Processing will also earn a place in the libraries of anyone seeking a one-stop reference on the subject of thermal processing for food products.

• Format: Hardcover
• Language: English
• ISBN: 1119470374
• ISBN13: 9781119470373
• Release Date: May 2021
• Publisher: Wiley-Blackwell
• Length: 400 Pages
• Weight: 1.82 lbs.
• Dimensions: 0.9" x 6.7" x 9.6"