CAIRO BOOKS's Description
The challenge of maintaining both quality and safety in the thermal processing
of foods results from the degradation of heat-sensitive quality attributes
during processing. The editor of Thermal Food Processing: New Technologies and
Quality Issues presents a comprehensive reference through authors that assist
in meeting this challenge by explaining the latest developments and analyzing
the latest trends in thermal food processing research and development.
The book is divided into three parts for easy reference. Part I, Modeling of
Thermal Food Processes, discusses the thermal physical properties of foods,
recent developments in heat and mass transfer, innovative modeling techniques
including artificial neural network modeling, and computational fuel dynamics.
Part II, Quality and Safety of Thermally Processed Food, provides the latest
research and development information used to maintain high quality and safety
standards for certain types of food products including thermally processed
meat, poultry, fishery products, dairy products, canned foods, and vegetables.
Part III, Innovations in Thermal Food Processes, details existing, alternative
thermal processing technologies, outlining their potential, future application
in the food industry. These innovations include the ohmic heating technique,
radio frequency energies, infrared rays, the combination of pressure and pH
with thermal processing, and time-temperature integrators used in evaluating
and controlling thermal processes.