Essentials of Thermal Processing - 2nd Edition by Gary Tucker & Susan Featherstone (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>"The new edition of this definitive modern-day reference on thermal processing has been fully revised and updated throughout. It provides essential information regarding the preservation of food products by heat, and includes all types of food product, from those high in acid and given a mild heat process to the low-acid sterilised foods that require a full botulinum cook. Chapters deal with the manufacturing steps from raw material microbiology, through various processing regimes, validation methods, packaging, incubation testing and spoilage incidents. Due to the rising importance of Heat Transfer Distribution, two new chapters on temperature and heat distribution, and heat penetration are included, as well as more worked and practical examples throughout the book. This book is directed at scientists and technologists in the food manufacturing industry as well as researchers and students of food science and technology"--<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>ESSENTIALS OF THERMAL PROCESSING</b> <p><b>Explore this fully updated new edition of a practical reference on food preservation from two leading voices in the industry</b><p>Among all food preservation methods in use today, thermal processing remains the single most important technique used in the industry. The newly revised Second Edition of <i>Essentials of Thermal Processing</i> delivers a thorough reference on the science and applications of the thermal processing of a wide variety of food products. The book offers readers essential information on the preservation of food products by heat, including high-acid foods and low-acid sterilized foods requiring a full botulinum cook.<p>The accomplished authors--noted experts in their field--discuss all relevant manufacturing steps, from raw material microbiology through the various processing regimes, validation methods, packaging, incubation testing, and spoilage incidents.<p>Two new chapters on temperature and heat distribution, as well as heat penetration of foods, are included. More worked and practical examples are found throughout the book as well. Readers will also benefit from the inclusion of: <ul><li>A thorough introduction to the microbiology of heat processed foods, food preservation techniques, low acid canned foods, and high acid foods</li><li>An exploration of acidified products, heat extended shelf-life chilled foods, and processing methods</li><li>Discussions of cooking and process optimization, process validation, and heat penetration and process calculations</li><li>An examination of cooling and water treatment, how to handle process deviations, and packaging options for heat preserved foods</li></ul><p>Perfect for professionals working in the food processing and preservation industries, <i>Essentials of Thermal Processing</i> will also earn a place in the libraries of anyone seeking a one-stop reference on the subject of thermal processing for food products.<p/><br></br><p><b> From the Back Cover </b></p></br></br><p><b>Explore this fully updated new edition of a practical reference on food preservation from two leading voices in the industry</b></p><p>Among all food preservation methods in use today, thermal processing remains the single most important technique used in the industry. The newly revised Second Edition of <i>Essentials of Thermal Processing</i> delivers a thorough reference on the science and applications of the thermal processing of a wide variety of food products. The book offers readers essential information on the preservation of food products by heat, including high-acid foods and low-acid sterilized foods requiring a full botulinum cook.</p><p>The accomplished authors--noted experts in their field--discuss all relevant manufacturing steps, from raw material microbiology through the various processing regimes, validation methods, packaging, incubation testing, and spoilage incidents.</p><p>Two new chapters on temperature and heat distribution, as well as heat penetration of foods, are included. More worked and practical examples are found throughout the book as well. Readers will also benefit from the inclusion of: </p><ul><li>A thorough introduction to the microbiology of heat processed foods, food preservation techniques, low acid canned foods, and high acid foods</li><li>An exploration of acidified products, heat extended shelf-life chilled foods, and processing methods</li><li>Discussions of cooking and process optimization, process validation, and heat penetration and process calculations</li><li>An examination of cooling and water treatment, how to handle process deviations, and packaging options for heat preserved foods</li></ul><p>Perfect for professionals working in the food processing and preservation industries, <i>Essentials of Thermal Processing</i> will also earn a place in the libraries of anyone seeking a one-stop reference on the subject of thermal processing for food products.</p><p/><br></br><p><b> About the Author </b></p></br></br><p><b>Gary Tucker</b>, Campden BRI in the United Kingdom.</p><p><b>Susan Featherstone</b> is a Director at Safe Food Consulting in South Africa.</p>
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