Data/hora: 16/06/2024 11:16:51

Biblioteca(s): 	Embrapa Suínos e Aves.	
Data corrente: 	17/05/2005	
Data da última atualização: 	10/03/2010	
Autoria: 	RICHARDSON, P.	
Título: 	Improving the thermal processing of foods.	
Ano de publicação: 	2004	
Fonte/Imprenta: 	Cambridge: Woodhead Publishing, 2002.	
Páginas: 	507 p.	
Série: 	(Woodhead Publishing in Food Science and Technology)	
ISBN: 	1-85573-730-2	
Idioma: 	Inglês	
Conteúdo: 	Optimising thermal processes; Optimising the safety and quality of thermally processed packaged foods; Optimising the efficiency and productivity of thermal  processing; Optimising the efficiency of batch processing with retort systems in thermal  processing; Using computation fluid dynamics to optimise thermal processes;    
Developments in technologies for sterilisation and pasteurisation; Modelling and optimising retort temperature control; Improving rotary thermal processing; Developments in packaging formats for retort processing; Developments in cook-chill and sous vide processing;  Developments in continuous heat processing; Developments in aseptic processing; Developments in tibular heat exchangers; Optimising plate heat exchanger design and operation; Developments in ohmic heating; Air impingement heating; Laser - based packaging sterilisation in aseptic processing;
Improving validation of thermal processes; Modelling heat penetration curses in thermal processes; Valitation of heat processes: an overiew;The use of data logges to validate thermal processes; The use of time-temperature integrators (TTIs) to validate thermal processes; New techniques for measuring and validating thermal processes;
Analyzing microbial inactivation in thermal processing; Analyzing the effectiveness of microbial inactivation in thermal processing; Evaluationg microbial inactivation models for thermal processing; Evaluting microbial inactivation models for thermal processing; Identifying and dealing with heat-resistant bacteria; Optimising the thermal processing of liquids containing solid particulates.	
Palavras-Chave: 	Empacotamento; Processamento térmico.	
Thesagro: 	Alimento; Esterilização; Tecnologia.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Suínos e Aves (CNPSA)	
Exemplares: 	CNPSA - (15364-1) - ADC - LV - -- - 664.902 - R524i - 2005.05266 - DIS