Thermal Food Processing New Technologies and Quality Issues Da-Wen Sun

A pedido de Sara. Ver capítulo 11 - tratamiento de alimentos enlatados.

Table of Contents
Part I:
Modeling of Thermal Food Processes
Chapter 1
Thermal Physical Properties of Foods
Chapter 2
Heat and Mass Transfer in Thermal Food Processing
Chapter 3
Simulating Thermal Food Processes Using Deterministic Models
Chapter 4
Modeling Food Thermal Processes Using Artificial Neural Networks
Chapter 5
Modeling Thermal Processing Using Computational Fluid Dynamics (CFD)
Part II:
Quality and Safety of Thermally Processed Foods
Chapter 6
Thermal Processing of Meat Products
Chapter 7
Thermal Processing of Poultry Products
Chapter 8
Thermal Processing of Fishery Products
Chapter 9
Thermal Processing of Dairy Products
Chapter 10
UHT Thermal Processing of Milk
Chapter 11
Thermal Processing of Canned Foods
Chapter 12
Thermal Processing of Ready Meals
Chapter 13
Thermal Processing of Vegetables
Part III:
Innovations in Thermal Food Processes
Chapter 14
Ohmic Heating for Food Processing
Chapter 15
Radio Frequency Dielectric Heating
Chapter 16
Infrared Heating
Chapter 17
Pressure-Assisted Thermal Processing
Chapter 18
pH-Assisted Thermal Processing
Chapter 19
Time–Temperature Integrators for Thermal Process Evaluation