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Título:
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Thermal technologies in food processing
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Autores:
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PHILIP RICHARDSON, Autor
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Tipo de documento:
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documento electrónico
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Editorial:
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Boca Raton [ESTADOS UNIDOS] : CRC Press, 2001
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Colección:
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Woodhead Publishing Limited
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ISBN/ISSN/DL:
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68825
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Dimensiones:
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289 p. / il., gráficos, tablas
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Langues:
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Español
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Clasificación:
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ALIMENTOS
CALEFACCIÓN
ENVASADO DE ALIMENTOS
EVALUACIÓN
MEDICIÓN DE TEMPERATURA
TECNOLOGÍA DE ALIMENTOS
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Resumen:
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Thermal technologies have been at the core of food preservation and production for many years. Temperature is well known to be one of the major preservation mechanisms that can be applied by the food processor to render food products commercially sterile – that is, free from pathogenic and spoilage microorganisms likely to grow during the normal distribution and shelf-life of the product. Another key attribute of the application of heat in food manufacture is to bring about a modification of the texture and taste of foods, so facilitating the wide variety of foods now available to the consumer. In 1999, in the UK alone, there were in excess of 7000 new product launches, many of them requiring the application of a thermal technology either to cook them before chilled or frozen distribution or to render them commercially sterile for ambient distribution.
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ISBN :
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0-8493-1216-7
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