CONTINUOUS THERMAL PROCESSING OF FOODS PASTEURIZATION AND UHT STERILIZATION PDF

Gaithersburg, Maryland The author has made every effort to ensure the accuracy of the information herein. However, appropriate information sources should be consulted, especially for new or unfamiliar procedures. It is the responsi- bility of every practitioner to evaluate the appropriateness of a particular opinion in the context of the actual clinical situations and with due considerations to new developments. The author, editors, and the publisher cannot be held responsible for any typographical or other errors found in this book.

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Numerous and frequently-updated resource results are available from this WorldCat. 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.

Read more Please choose whether or not you want other users to be able to see on your profile that this library is a favorite of yours. Finding libraries that hold this item The literature is thoroughly covered and clearly summarised. Particular attention is given to the thermal sensitivities and resistances of various micro-organisms found in raw and processed foods and within the processing environment. The engineering principles in the book are carefully and thoroughly explained and will be valuable to graduate students conducting research in the field as well as processors interested in optimising the safety and quality of their product.

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Your rating has been recorded. Write a review Rate this item: 1 2 3 4 5. Preview this item Preview this item. Allow this favorite library to be seen by others Keep this favorite library private. Find a copy in the library Finding libraries that hold this item Reviews Editorial reviews. Publisher Synopsis "Lewis and Heppell have provided a review of pasteurisation and UHT processes that is well organised and built on a foundation of engineering and thermobacteriological principles.

User-contributed reviews Add a review and share your thoughts with other readers. Be the first. Add a review and share your thoughts with other readers. Food technology. Heat treatment. Heat sterilizing. Aseptic packaging. Quality assurance. Heat transfer. Heat exchangers. Food -- Effect of heat on. Food -- Preservation. Food -- Effect of heat on Food -- Preservation. Linked Data More info about Linked Data. WorldCat is the world's largest library catalog, helping you find library materials online.

Remember me on this computer. Cancel Forgot your password? Michael Lewis ; Neil Heppell. Print book : English View all editions and formats. Similar Items. Continuous-Flow Thermal Processing Plant. Packaging Systems. Fouling, Cleaning and Disinfecting. Quality Assurance. Aspen food engineering series. Home About Help Search.

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Continuous Thermal Processing of Foods : Pasteurization and Uht Sterilization

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0-8342-1259-5 Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization

Michael J. Lewis , Neil J. 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.

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CONTINUOUS THERMAL PROCESSING OF FOODS PASTEURIZATION AND UHT STERILIZATION PDF

Numerous and frequently-updated resource results are available from this WorldCat. 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. Read more Please choose whether or not you want other users to be able to see on your profile that this library is a favorite of yours. Finding libraries that hold this item

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