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020 _a9780387722504
_99780387722504
024 7 _a10.1007/9780387722504
_2doi
035 _avtls000332240
039 9 _a201509030221
_bVLOAD
_c201404122058
_dVLOAD
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040 _aMX-SnUAN
_bspa
_cMX-SnUAN
_erda
050 4 _aTP248.65.F66
100 1 _aHoldsworth, Donald.
_eautor
_9304251
245 1 0 _aThermal Processing of Packaged Foods /
_cby Donald Holdsworth, Ricardo Simpson.
264 1 _aBoston, MA :
_bSpringer US,
_c2007.
300 _brecurso en línea.
336 _atexto
_btxt
_2rdacontent
337 _acomputadora
_bc
_2rdamedia
338 _arecurso en línea
_bcr
_2rdacarrier
347 _aarchivo de texto
_bPDF
_2rda
490 0 _aFood Engineering Series,
_x1571-0297
500 _aSpringer eBooks
505 0 _aHeat Transfer -- Kinetics of Thermal Processing -- Sterilization, Pasteurization and Cooking Criteria -- Heat Penetration in Packaged Foods -- Process Evaluation Techniques -- Quality Optimization -- Engineering Aspects of Thermal Processing -- Retort Control -- Safety Aspects of Thermal Processing.
520 _aThermal Processing of Packaged Foods, Second Edition, discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods that have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. New features in this edition include: The increased use of new packaging materials, including retortable pouches and the use of containers made from other plastic composite materials The application of newer processing methods which use heat transfer media such as hot water, air/steam, and steam/water, which are necessary for the newer forms of packaging material New methods of theoretically calculating the heat transfer characteristics during processing, including three-dimensional modeling and application of computerized fluid dynamics (CFD) techniques The implications of newer models for microbial destruction The development of process schedules for quality optimization in newer packaging materials Important new aspects of methods of retort control Unlike other texts on thermal processing, which cover very adequately the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products. About the Authors S. Daniel Holdsworth, a former researcher for 25 years with the Campden and Chorleywood Food Research Association. Ricardo Simpson,a professor in Universidad Técnica Federico Santa María, Department of Chemical, Biotechnological and Environmental Processes.
590 _aPara consulta fuera de la UANL se requiere clave de acceso remoto.
700 1 _aSimpson, Ricardo.
_eautor
_9304252
710 2 _aSpringerLink (Servicio en línea)
_9299170
776 0 8 _iEdición impresa:
_z9780387722498
856 4 0 _uhttp://remoto.dgb.uanl.mx/login?url=http://dx.doi.org/10.1007/978-0-387-72250-4
_zConectar a Springer E-Books (Para consulta externa se requiere previa autentificación en Biblioteca Digital UANL)
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999 _c279753
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