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
Petroleum Refining Technology and Economics - Fourth Edition
A pedido de Ingeniero
Contents
Chapter 1
Introduction
Chapter 2
Refinery Products
Chapter 3
Refinery Feedstocks
Chapter 4
Crude Distillation
Chapter 5
Coking and Thermal Processes
Chapter 6
Catalytic Cracking
Chapter 7
Catalytic Hydrocracking
Chapter 8
Hydroprocessing and Resid Processing
Chapter 9
Hydrotreating
Chapter 10
Catalytic Reforming and Isomerization
Chapter 11
Alkylation and Polymerization
Chapter 12
Product Blending
Chapter 13
Supporting Processes
Chapter 14
Lubricating Oil Blending Stocks
Chapter 15
Petrochemical Feedstocks
Chapter 16
Additives Production from Refinery Feedstocks
Chapter 17
Cost Estimation
Chapter 18
Economic Evaluation
The Science of Chocolate - 2nd Edition Stephen T. Beckert
A pedido de Hess
Table of Contents
Chapter 1
The History of Chocolate
Chapter 2
Chocolate Ingredients
Chapter 3
Cocoa Bean Processing
Chapter 4
Liquid Chocolate Making
Chapter 5
Controlling the Flow Properties of Liquid Chocolate
Chapter 6
Crystallising the Fat in Chocolate
Chapter 7
Manufacturing Chocolate Products
Chapter 8
Analytical Techniques
Chapter 9
Different Chocolate Products
Chapter 10
Legislation, Shelf Life and Packaging
Chapter 11
Nutrition and Health
Chapter 12
Experiments with Chocolate and Chocolate Products
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