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Explore this fully updated new edition of a practical reference on food preservation from two leading voices in the industry
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 Essentials of Thermal Processing 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.
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.
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:
Perfect for professionals working in the food processing and preservation industries, Essentials of Thermal Processing will also earn a place in the libraries of anyone seeking a one-stop reference on the subject of thermal processing for food products.
Author: Gary Tucker,Susan Featherstone
ISBN-10: 1119470374
ISBN-13: 9781119470373
Publisher: Wiley-Blackwell
Language: English
Published: 05/17/2021
Pages: 400
Format: Hardcover
Weight: 1.82lbs
Size: 9.61h x 6.69w x 0.88d
Gary Tucker, Campden BRI in the United Kingdom.
Susan Featherstone is a Director at Safe Food Consulting in South Africa.
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