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Sterilization Of Food In Retort Pouches

By: Al-Baali, A.G. Abdul-Ghani [author.].
Contributor(s): Farid, Mohammed M [author.] | SpringerLink (Online service).
Material type: materialTypeLabelBookSeries: Food Engineering Series: Publisher: Boston, MA : Springer US, 2006.Description: XXIII, 205 p. 85 illus. online resource.Content type: text Media type: computer Carrier type: online resourceISBN: 9780387311296.Subject(s): Chemistry | Food -- Biotechnology | Chemistry | Food ScienceDDC classification: 641.3 | 664 Online resources: Click here to access online
Contents:
Thermal 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.
In: Springer eBooksSummary: The 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.
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E books E books PK Kelkar Library, IIT Kanpur
Available EBK8490
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Thermal 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.

The 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.

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