Engineering Aspects of Thermal Food ProcessingAuthor:
Publisher: CRC Press
Publish date: junio 2008
Addresses main topics in thermal processing, including modeling, simulation, optimization, and computer automation Presents critical analysis of methods used to calculate C. Botulinium inactivation Describes the latest advances in pasteurization Explains a computer simulation of non-symmetrical thermal processing of odd-shaped foods Engineering Aspects of Thermal Food Processing addresses fundamental aspects of modeling, simulation, optimization, online control, and computer automation. This book presents the latest advances and ideas in optimizing quality and the required procedures in assuring safety. It provides in-depth discussion and critical analyses of several different methods used to calculate C. Botulinum inactivation during thermal processing. The text focuses on optimization including global optimization, optimal retort scheduling, and simultaneous sterilization. Additional topics include quality retention, on-line control and automation, and designing pasteurization processes. It also discusses novel approaches to the computer simulation of non-symmetrical thermal processing of odd-shaped foods.
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