Progress on Quantitative Approaches of Thermal Food Processing

Vasilis P Valdramidis, Jan F M Van Impe (Herausgeber)

Buch | Hardcover

337 Seiten

2013
Nova Science Publishers Inc (Verlag)
978-1-62100-842-2 (ISBN)

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Heat treatment is one of the most common practices used to produce safe and shelf stable foods or otherwise stated, to reduce the probability of survival and/or growth of the micro-organisms in a particular food to a tolerable level. This book covers the advances in thermobacteriology, including technological and engineering aspects of thermal processes targeting on the production of food safe products. Overall the objective of this book is to provide a comprehensive overview of innovations in assessing thermal processes while considering integrated information from the field of microbiology of thermal processes and engineering of these processes. The book has a strong focus on statistical and mathematical methods in order to be a useful reference for food microbiologists, food technologists and engineers.

Preface; Microorganisms of relevance in thermally processed foods; Thermoresistometers for assessing microbial heat resistance; (Optimal) experimental design for microbial inactivation; Modelling microbial inactivation kinetics: primary models; Modelling microbial resistance during thermal treatment: secondary models.

Erscheint lt. Verlag	1.1.2013
Verlagsort	New York
Sprache	englisch
Maße	180 x 260 mm
Gewicht	780 g
Themenwelt	Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie
	Sozialwissenschaften ► Soziologie
	Technik ► Lebensmitteltechnologie
ISBN-10	1-62100-842-8 / 1621008428
ISBN-13	978-1-62100-842-2 / 9781621008422
Zustand	Neuware