000			03353nam a22004455i 4500
001			978-0-387-72250-4
003			DE-He213
005			20250710084014.0
007			cr nn 008mamaa
008			100301s2007 xxu| s |||| 0|eng d
020			_a9780387722504 _a99780387722504
024	7		_a10.1007/978-0-387-72250-4 _2doi
082	0	4	_a641.3 _223
082	0	4	_a664 _223
100	1		_aHoldsworth, Donald. _eauthor.
245	1	0	_aThermal Processing of Packaged Foods _h[recurso electrónico] / _cby Donald Holdsworth, Ricardo Simpson.
264		1	_aBoston, MA : _bSpringer US, _c2007.
300			_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		_aHeat Transfer -- Kinetics of Thermal Processing -- Sterilization, Pasteurization and Cooking Criteria -- Heat Penetration in Packaged Foods -- Process Evaluation Techniques -- Quality Optimization -- Engineering Aspects of Thermal Processing -- Retort Control -- Safety Aspects of Thermal Processing.
520			_aThermal Processing of Packaged Foods, Second Edition, discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods that have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. New features in this edition include: The increased use of new packaging materials, including retortable pouches and the use of containers made from other plastic composite materials The application of newer processing methods which use heat transfer media such as hot water, air/steam, and steam/water, which are necessary for the newer forms of packaging material New methods of theoretically calculating the heat transfer characteristics during processing, including three-dimensional modeling and application of computerized fluid dynamics (CFD) techniques The implications of newer models for microbial destruction The development of process schedules for quality optimization in newer packaging materials Important new aspects of methods of retort control Unlike other texts on thermal processing, which cover very adequately the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products. About the Authors S. Daniel Holdsworth, a former researcher for 25 years with the Campden and Chorleywood Food Research Association. Ricardo Simpson,a professor in Universidad Técnica Federico Santa María, Department of Chemical, Biotechnological and Environmental Processes.
650		0	_aCHEMISTRY.
650		0	_aFOOD SCIENCE.
650	1	4	_aCHEMISTRY.
650	2	4	_aFOOD SCIENCE.
650	2	4	_aCHEMISTRY/FOOD SCIENCE, GENERAL.
700	1		_aSimpson, Ricardo. _eauthor.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9780387722498
830		0	_aFood Engineering Series, _x1571-0297
856	4	0	_uhttp://dx.doi.org/10.1007/978-0-387-72250-4 _zVer el texto completo en las instalaciones del CICY
912			_aZDB-2-CMS
942			_2ddc _cER
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