{"product_id":"9783319796963","title":"Food Engineering Series","description":"\u003ch1\u003eFood Engineering Series\u003c\/h1\u003e \u003ch2\u003eHoldsworth, S. Donald; Simpson, Ricardo\u003c\/h2\u003e \u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food.\u003c\/p\u003e\u003cp\u003eThe third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing:\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eThis edition is formed by 22 chapters—arranged in five parts—that maintain great parts of the first and second editions\u003c\/li\u003e\n\u003cli\u003eThe First part includes five chapters analyzing different topics associated to heat transfer mechanism during canning process, kinetic of microbial death, sterilization criteria and safety aspect of thermal processing.\u003c\/li\u003e\n\u003cli\u003eThe second part, entitled Thermal Food Process Evaluation Techniques, includes six chapters and discusses the main process evaluation techniques.\u003c\/li\u003e\n\u003cli\u003eThe third part includes six chapters treating subjects related with pressure in containers, simultaneous sterilization and thermal food processing equipment.\u003c\/li\u003e\n\u003cli\u003eThe fourth part includes four chapters including computational fluid dynamics and multi-objective optimization.\u003c\/li\u003e\n\u003cli\u003eThe fifth part, entitled Innovative Thermal Food Processing, includes a chapter focused on two innovative processes used for food sterilization such high pressure with thermal sterilization and ohmic heating.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003eThermal Processing of Pa\u003c\/i\u003e\u003c\/p\u003eckaged Foods, Third Edition is intended for a broad audience, from undergraduate to post graduate students, scientists, engineers and professionals working for the food industry.\u003cp\u003e\u003c\/p\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e \u003ch3\u003eDetails\u003c\/h3\u003e \u003cp\u003ePublished by: Springer\u003c\/p\u003e \u003cp\u003ePublication Date: 2019-03-27\u003c\/p\u003e \u003cp\u003eFormat: Paperback\u003c\/p\u003e \u003cp\u003eISBN-13: 9783319796963\u003c\/p\u003e \u003cp\u003eDOI: 10.1007\/978-3-319-24904-9\u003c\/p\u003e \u003cp\u003eDimensions: 235cm x155cm\u003c\/p\u003e \u003cp\u003ePages: 516\u003c\/p\u003e ","brand":"Springer International Publishing","offers":[{"title":"Default Title","offer_id":44398607794316,"sku":"9783319796963","price":152.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9783319796963.jpg?v=1779506760","url":"https:\/\/lateknightbooks.com\/products\/9783319796963","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}