Andere Kunden interessierten sich auch für
![Physicochemical Aspects of Food Engineering and Processing]( "Physicochemical Aspects of Food Engineering and Processing")
Physicochemical Aspects of Food Engineering and Processing86,99 €![Novel Food Processing]( "Novel Food Processing")
Novel Food Processing101,99 €![Energy Efficiency and Management in Food Processing Facilities]( "Energy Efficiency and Management in Food Processing Facilities")
Energy Efficiency and Management in Food Processing Facilities86,99 €![Chemical, Biological, and Functional Aspects of Food Lipids]( "Chemical, Biological, and Functional Aspects of Food Lipids")
Chemical, Biological, and Functional Aspects of Food Lipids86,99 €![Math Concepts for Food Engineering]( "Math Concepts for Food Engineering")
Math Concepts for Food Engineering61,99 €![Infrared Heating for Food and Agricultural Processing]( "Infrared Heating for Food and Agricultural Processing")
Infrared Heating for Food and Agricultural Processing86,99 €![Enzymes in Fruit and Vegetable Processing]( "Enzymes in Fruit and Vegetable Processing")
Enzymes in Fruit and Vegetable Processing85,99 €
Engineering Aspects of Thermal Food Processing addresses fundamental aspects of modeling, simulation, optimization, online control, and computer automation. This book presents the latest advances and ideas in optimizing quality and the required procedures in assuring safety. It provides in-depth discussion and critical analyses of several different methods used to calculate C. Botulinum inactivation during thermal processing. The text focuses on optimization including global optimization, optimal retort scheduling, and simultaneous sterilization. Additional topics include quality retention, on-line control and automation, and designing pasteurization processes. It also discusses novel approaches to the computer simulation of non-symmetrical thermal processing of odd-shaped foods.