Thermal Technologies in Food Processing (Woodhe, Richardson,#

Thermal Technologies in Food ProcessingAuthor(s): P Richardson\nFormat: Hardback\nPublisher: Elsevier Science & Technology, United Kingdom\nImprint: Woodhead Publishing Ltd\nISBN-13: 9781855735583, 978-1855735583\nSynopsis\nThermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue. Part one of the collection begins with reviews of conventional retort and continuous heat technologies. Part two then looks at the key issues of effective measurement and control in ensuring .