Thermal food processing: new technologies and quality issues / ed. by Da-Wen Sun. - 2nd ed. - Boca Raton: CRC Press/Taylor & Francis, 2012. - xvii, 666 p.: ill., tab. - (Contemporary food engineering). - Bibliogr. at the end of the chapters. - Ind.: p.655-666. - ISBN 978-1-4398-7678-7 Шифр: (И/Л80Т44) 02  Место хранения:   02 | Отделение ГПНТБ СО РАН | Новосибирск

Оглавление / Contents

Series ......................................................... ix Preface ........................................................ xi Editor ....................................................... xiii Contributors ................................................... xv MATLAB® Disclaimer ............................................ xix PART I Modeling of Thermal Food Processes Chapter 1 Thermal Physical Properties of Foods ................ 3 Adriana E. Delgado, Da-Wen Sun, and Amelia C. Rubiolo Chapter 2 Heat and Mass Transfer in Thermal Food Processing ... 33 Lijun Wang and Da-Wen Sun Chapter 3 Thermal Effects in Food Microbiology ................ 65 Mogessie Ashenafi Chapter 4 Simulating Thermal Food Processes Using Deterministic Models ................................ 81 Arthur A. Teixeira Chapter 5 Modeling Food Thermal Processes Using Artificial Neural Networks .................................... 111 Cuiren Chen and Hosahalli S. Ramaswamy Chapter 6 Modeling Thermal Processing Using Computational Fluid Dynamics (CFD) ............................... 131 Xiao Dong Chen and Da-Wen Sun Chapter 7 Modeling Thermal Microbial Inactivation Kinetics ... 151 Ursula Andrea Gonzales Barron PART II Quality and Safety of Thermally Processed Foods Chapter 8 Thermal Processing of Meat and Meat Products ....... 195 Brijesh K. Tiwari and Colm O'Donnell Chapter 9 Thermal Processing of Poultry Products ............. 221 Paul L. Dawson, Sunil Mangalassary, and Brian W. Sheldon Chapter 10 Thermal Processing of Fishery Products ............. 249 María Isabel Medina Méndez and José Manuel Gallardo Abuín Chapter 11 Thermal Processing of Dairy Products ............... 273 Alan L. Kelly, Nivedita Datta, and Hilton С. Deeth Chapter 12 Ultrahigh Temperature Thermal Processing of Milk ... 307 Pamela Manzi and Laura Pizzoferrato Chapter 13 Thermal Processing of Canned Foods ................. 339 Z. Jun Weng Chapter 14 Thermal Processing of Ready Meals .................. 363 Gary Tucker Chapter 15 Thermal Processing of Vegetables ................... 383 Jasim Ahmed and U.S. Shivhare Chapter 16 Thermal Processing of Fruits and Fruit Juices ...... 413 Catherine M.G.C. Renard and Jean-François Maingonnat PART III Innovations in Thermal Food Processes Chapter 17 Aseptic Processing and Packaging ................... 441 Min Liu and John D. Floros Chapter 18 Ohmic Heating for Food Processing .................. 459 António Augusto Vicente, Inês de Castro, José António Teixeira, and Ricardo Nuno Pereira Chapter 19 Radio Frequency Dielectric Heating ................. 501 Yanyun Zhao and Qingyue Ling Chapter 20 Infrared Heating ................................... 529 Noboru Sakai and Weijie Mao Chapter 21 Microwave Heating .................................. 555 Servet Gulum Sumnu and Serpil Sahin Chapter 22 Combination Treatment of Pressure and Mild Heating ............................................ 583 Takashi Okazaki and Yujin Shigeta .................. 273 Chapter 23 pH-Assisted Thermal Processing ..................... 611 Alfredo Palop and Antonio Martínez Lopez Chapter 24 Time-Temperature Integrators for Thermal Process Evaluation ......................................... 635 Antonio Martínez Lopez, Dolores Rodrigo, Pablo S. Fernández, M. Consuelo Pina-Pérez, and Fernando Sampedro Index ......................................................... 655