Gary Tucker – Essentials of Thermal Processing

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Автор: Gary Tucker
Название книги: Essentials of Thermal Processing
Формат: PDF
Тема: Пищевая промышленность
Страницы: 293
Качество: Изначально компьютерное, E-book

Thermal processing remains the most important method of foodpreservation in use today, and the scale of the industry isimmense. The large scale of these production operations makes itmore important than ever that the process is performed perfectlyevery time: failure will lead to product deterioration and loss ofsales at best, and at worst to serious illness or death.
This volume is a definitive modern-day reference for all thoseinvolved in thermal processing. It covers all of the essentialinformation regarding the preservation of food products by heat. Itincludes all types of food product, from those high in acid andgiven a mild heat process to the low-acid sterilised foods thatrequire a full botulinum cook. Different chapters deal with themanufacturing steps from raw material microbiology, through variousprocessing regimes, validation methods, packaging, incubationtesting and spoilage incidents. The authors have extensiveknowledge of heat preservation covering all parts of the world andrepresent organisations with formidable reputations in thisfield