Continuous Thermal Processing of Foods: Pasteurization and Uht Sterilization
Lewis, Michael J.; Heppell, Neil J.
ISBN 10: 0834212595 ISBN 13: 9780834212596
Published by Springer, 2000
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Missing dust jacket; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 2.35. Seller Inventory # G0834212595I4N01
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
"About this title" may belong to another edition of this title.
Bibliographic Details
Title: Continuous Thermal Processing of Foods: ...
Publisher: Springer
Publication Date: 2000
Binding: Hardcover
Condition: Very Good
Dust Jacket Condition: No Jacket
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Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization (Food Engineering Series)
Published by
Springer-Verlag Publishing, 2000
ISBN 10: 0834212595
ISBN 13: 9780834212596
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Hardcover
Seller: Salish Sea Books, Bellingham, WA, U.S.A.
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Condition: Very Good. 2000. Very Good; Hardcover; Covers are clean and glossy with "straight" edge-corners; Unblemished textblock edges; Ink address stamp to first endpaper and inside back cover, otherwise the endpapers and all text pages are bright 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-005AB00510161
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Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization (Food Engineering Series)
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Condition: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions. Seller Inventory # Z1-L-008-01421
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Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization
Print on DemandSeller: moluna, Greven, Germany
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. 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 sou. Seller Inventory # 5976676
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Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization (Food Engineering Series)
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Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization
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Buch. Condition: Neu. Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization | Neil J. Heppell (u. a.) | Buch | xv | Englisch | 2000 | Copernicus | EAN 9780834212596 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu Print on Demand. Seller Inventory # 103174453
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Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization
Published by
Springer US, Springer New York Jul 2000, 2000
ISBN 10: 0834212595
ISBN 13: 9780834212596
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Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Buch. Condition: Neu. Neuware -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.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 468 pp. Englisch. Seller Inventory # 9780834212596
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Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization
Print on DemandSeller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
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Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 468 pp. Englisch. Seller Inventory # 9780834212596
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Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization
Published by
Springer US, Springer New York, 2000
ISBN 10: 0834212595
ISBN 13: 9780834212596
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Seller: AHA-BUCH GmbH, Einbeck, Germany
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Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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. Seller Inventory # 9780834212596
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