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📙 Thermal Technologies in Food Processing by Philip Richardson — pdf free


New packaging media such as flexible trays, pouches, and glass containers have superceded traditional canning with great results. The availability of such packaging opportunities has created the demand for products of more challenging rheological behavior that may contain differing degrees of particulate material and hence the need for new designs of heat exchanger. While the primary concern of food manufacturers is the production of safe foods, there is little market for low quality foods no matter how safe they are. The need to maximize process efficiency and final product quality has led to a number of new developments, including refinements in existing technologies and the emergence of new "minimal" techniques. Thermal Technologies in Food Processing reviews all these key developments and looks at future trends, providing an invaluable resource for all food processors.

About book:

  • Author: Philip Richardson
  • Year: 2001
  • Language: English
  • ISBN: 9780849312168,0849312167,185573558X,9781855735583,9781855736610

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  • File size: 2 942 607
  • Format: pdf


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