Food Preservation Process DesignBy
- Dennis Heldman, Heldman Associates, Mason, OH, USA
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
Chapter 1. Introduction
Chapter 2. Kinetic Models for Food Systems
Chapter 3. Kinetics of Inactivation of Microbial PopulationsChapter 4. Kinetics of Food Quality Attribute Retention
Chapter 5. Physical Transport ModelsChapter 6. Process Design Models
Chapter 7. Process Validation and EvaluationChapter 8. Optimization of Preservation Processes
Chapter 9. Designing Processes in the FutureAppendix