Food Preservation Process Design
By- Dennis Heldman, Heldman Associates, Mason, OH, USA
Audience
The primary audience will be food science professionals; any organization or meeting that provides contacts with these potential users of the book would be appropriate. There should be a significant audience in the food industry as new and emerging process technologies are evaluated and commercialized.
The book will also be of interest as reference/suggested reading to students in the advanced level; graduate courses in the short term (3-5 years) and undergraduate courses in the longer term.
Hardbound, 368 Pages
Published: February 2011
Imprint: Academic Press
ISBN: 978-0-12-372486-1
Contents
Chapter 1. Introduction
Chapter 2. Kinetic Models for Food Systems
Chapter 3. Kinetics of Inactivation of Microbial Populations
Chapter 4. Kinetics of Food Quality Attribute RetentionChapter 5. Physical Transport Models
Chapter 6. Process Design ModelsChapter 7. Process Validation and Evaluation
Chapter 8. Optimization of Preservation ProcessesChapter 9. Designing Processes in the Future
Appendix
