Progress on Quantitative Approaches of Thermal Food Processing
Author:   Vasilis P Valdramidis ,  Jan F M Van Impe
Publisher:   Nova Science Publishers Inc
ISBN:  

9781621008422


Pages:   337
Publication Date:   01 January 2013
Format:   Hardback
Availability:   Available To Order   Availability explained
We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately.

Our Price $527.82 Quantity:  
Add to Cart

Share |

Progress on Quantitative Approaches of Thermal Food Processing


Add your own review!

Overview

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.

Full Product Details

Author:   Vasilis P Valdramidis ,  Jan F M Van Impe
Publisher:   Nova Science Publishers Inc
Imprint:   Nova Science Publishers Inc
Dimensions:   Width: 18.00cm , Height: 2.30cm , Length: 26.00cm
Weight:   0.780kg
ISBN:  

9781621008422


ISBN 10:   1621008428
Pages:   337
Publication Date:   01 January 2013
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Available To Order   Availability explained
We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately.

Table of Contents

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.

Reviews

Author Information

Tab Content 6

Author Website:  

Customer Reviews

Recent Reviews

No review item found!

Add your own review!

Countries Available

All regions
Latest Reading Guide

MRG2025CC

 

Shopping Cart
Your cart is empty
 Shopping cart
Mailing List

 

Sign up now