Among all food preservation methods in use today, thermal processing remains the single most important technique used in the industry. The newly revised Second Edition of Essentials of Thermal Processing delivers a thorough reference on the science and applications of the thermal processing of a wide variety of food products. The book offers readers essential information on the preservation of food products by heat, including high-acid foods and low-acid sterilized foods requiring a full botulinum cook.

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.

About the Author

Gary Tucker, Campden BRI in the United Kingdom.

Susan Featherstone is a Director at Safe Food Consulting in South Africa.

"About this title" may belong to another edition of this title.

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