Continuous Thermal Processing of Foods: Pasteurization and Uht Sterilization

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.

Author: Michael J. Lewis, Neil J. Heppell
Publisher: Springer
Published: 07/31/2000
Pages: 447
Binding Type: Hardcover
Weight: 2.29lbs
Size: 10.28h x 7.22w x 1.14d
ISBN: 9780834212596

Review Citation(s):
Scitech Book News 03/01/2001 pg. 170

This title is not returnable