Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization (Food Engineering Series)

Michael J. Lewis & Neil J. Heppell

ISBN 10: 0834212595 / ISBN 13: 9780834212596

Published by Springer-Verlag Publishing, 2000

Very Good; Hardcover; Covers are still glossy; Unblemished textblock edges; Name on the front endpaper, otherwise endpapers and all text pages are clean and unmarked; The binding is excellent with a straight spine; This book will be shipped in a sturdy cardboard box with foam padding; Medium-Large Format (Quatro, 9.75" - 10.75" tall); Blue and tan covers with title in white lettering; 2000th Edition; 2000, Springer-Verlag Publishing; 462 pages; "Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization (Food Engineering Series)," by Michael J. Lewis & Neil J. Heppell. Seller Inventory # SKU-089AA02208051

Synopsis:

This new book updates and expands Harold Burton's classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of thermal processing of liquid and particulate foods. The food products covered now include soups, sauces, fruit juices, and other beverages, in addition to milk and milk products. Pasteurization, sterilization, and aseptic processing are all discussed, with emphasis on the underlying principles and problems of heat treatment of more viscous fluids, where streamline flow conditions are likely to prevail, and of products containing particles. Pasteurization and heat treatments designed to further extend the shelf life of pasteurized products are also discussed, and the pasteurization and sterilization processes are compared to highlight similarities and differences. Throughout, factors influencing the safety and quality of heated foods are emphasized. This book contains over 100 illustrations and 50 tables, as well as extensive cross-referencing and a comprehensive reference section.

Review:

"Lewis and Heppell have provided a review of pasteurisation and UHT processes that is well organised and built on a foundation of engineering and thermobacteriological principles. The literature is thoroughly covered and clearly summarised. Particular attention is given to the thermal sensitivities and resistances of various micro-organisms found in raw and processed foods and within the processing environment. The engineering principles in the book are carefully and thoroughly explained and will be valuable to graduate students conducting research in the field as well as processors interested in optimising the safety and quality of their product."

- C.R. Ross, Journal of the Science of Food and Agriculture, Volume 82, Issue 4, March 2002

Bibliographic Details

Title: Continuous Thermal Processing of Foods: ...
Publisher: Springer-Verlag Publishing
Publication Date: 2000
Binding: Hardcover
Condition: Very Good
Edition: 2000.