Thermal Food Processing - 2nd Edition

Name: Thermal Food Processing - 2nd Edition
Brand: CRC Press

CRC Press

Thermal Food ProcessingNew Technologies and Quality Issues, Second Edition\nAuthor(s): Da-Wen Sun\nFormat: Hardback\nPublisher: Taylor & Francis Inc, United States\nImprint: CRC Press Inc\nISBN-13: 9781439876787, 978-1439876787\nSynopsis\nThermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today and pinpoints the trends in future research and development.\n\nTopics discussed include:\n\nThermal properties of foods, including heat capacity, conductivity, diffusivity, and density\nHeat and mass transfer and related engineering principles, mechanisms, and models\nThe development and application of deterministic heat transfer models for predicting internal product temperatures\nModeling thermal proc.