000			02812nam a22004335i 4500
001			978-0-387-31129-6
003			DE-He213
005			20250710083948.0
007			cr nn 008mamaa
008			100301s2006 xxu| s |||| 0|eng d
020			_a9780387311296 _a99780387311296
024	7		_a10.1007/978-0-387-31129-6 _2doi
082	0	4	_a641.3 _223
082	0	4	_a664 _223
100	1		_aGhani Al-Baali, A. G. Abdul. _eauthor.
245	1	0	_aSterilization of Food in Retort Pouches _h[recurso electrónico] / _cby A. G. Abdul Ghani Al-Baali, Mohammed M. Farid.
264		1	_aBoston, MA : _bSpringer US, _c2006.
300			_aXXIII, 205 p. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_arecurso en línea _bcr _2rdacarrier
347			_atext file _bPDF _2rda
490	1		_aFood Engineering Series, _x1571-0297
505	0		_aThermal Sterilization Of Food -- Heat Transfer Principles -- Principles Of Thermal Sterilization -- Fundamentals Of Computational Fluid Dynamics -- Thermal Sterilization Of Food In Cans -- Theoretical Analysis Of Thermal Sterilization Of Food In 3-D Pouches -- Pouch Product Quality -- Experimental Measurements Of Thermal Sterilization Of Food In 3-D Pouches -- A New Computational Technique For The Estimation Of Sterilization Time In Canned Food.
520			_aThe subject of sterilization of food in cans has been well studied both experimentally and theoretically, but very limited work has been undertaken to study the sterilization of food in pouches. Sterilization of Foods in Retort Pouches examines the important interaction between fluid mechanics, heat transfer and microbial inactivation during sterilization of food in pouches. Such interaction is complex and if ignored would lead to incorrect information not only on food sterility but also on food quality. Sterilization of Foods in Retort Pouches is useful for engineers and food scientists where heat transfer is one of the basic disciplines. It is also suitable as a text for postgraduate students and researchers. About the authors A. G. Abdul Ghani is a Research Scientist at the University of Auckland. Mohammed M. Farid is Professor of Chemical Engineering at the University of Auckland.
650		0	_aCHEMISTRY.
650		0	_aFOOD SCIENCE.
650	1	4	_aCHEMISTRY.
650	2	4	_aFOOD SCIENCE.
700	1		_aFarid, Mohammed M. _eauthor.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9780387311289
830		0	_aFood Engineering Series, _x1571-0297
856	4	0	_uhttps://link.springer.com/book/10.1007/0-387-31129-7 _zVer el texto completo en las instalaciones del CICY
912			_aZDB-2-CMS
942			_2ddc _cER
999			_c57112 _d57112