Essentials of Thermal Processing (Hardcover)

Gary Tucker

ISBN 10: 1119470374 / ISBN 13: 9781119470373

Published by John Wiley and Sons Ltd, Hoboken, 2021

About this Item

Hardcover. ESSENTIALS OF THERMAL PROCESSING Explore this fully updated new edition of a practical reference on food preservation from two leading voices in the industryAmong 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 authorsnoted experts in their fielddiscuss 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 foodsAn exploration of acidified products, heat extended shelf-life chilled foods, and processing methodsDiscussions of cooking and process optimization, process validation, and heat penetration and process calculationsAn examination of cooling and water treatment, how to handle process deviations, and packaging options for heat preserved foodsPerfect 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Seller Inventory # 9781119470373

Bibliographic Details

• Title: Essentials of Thermal Processing (Hardcover)
• Publisher: John Wiley and Sons Ltd, Hoboken
• Publication Date: 2021
• Language: English
• ISBN 10: 1119470374
• ISBN 13: 9781119470373
• Binding: Hardcover
• Edition: 2nd Edition
• Condition: new

About this title

Synopsis

ESSENTIALS OF THERMAL PROCESSING

Explore this fully updated new edition of a practical reference on food preservation from two leading voices in the industry

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.