000			01992nam a2200265Ia 4500
003			00IHBT
005			20140908102145.0
008			130910s9999 xx 000 0 und d
020			_a0834212595
041			_hENG
082			_a664.5
100			_aLewis, M.J. _d1949- _q(Michael John) _96315
245			_aContinuous Thermal Processing of Foods: Pasteurization and UHT Sterilization _cMichael Lewis, Neil Heppell
260			_aMaryland _bAn Aspen Publication _c2000
300			_axv, 447p.
440			_aFood Engineering Series _96316
500			_aThis new book updates and expands Harold Burton's classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of thermal processing of liquid and particulate foods. The food products covered now include soups, sauces, fruit juices, and other beverages, in addition to milk and milk products. Pasteurization, sterilization, and aseptic processing are all discussed, with emphasis on the underlying principles and problems of heat treatment of more viscous fluids, where streamline flow conditions are likely to prevail, and of products containing particles. Pasteurization and heat treatments designed to further extend the shelf life of pasteurized products are also discussed, and the pasteurization and sterilization processes are compared to highlight similarities and differences. Throughout, factors influencing the safety and quality of heated foods are emphasized. This book contains over 100 illustrations and 50 tables, as well as extensive cross-referencing and a comprehensive reference section.
650			_a Effect of heat on Food _96317
650			_a Food Preservation _92435
650			_aFood Engineering _96318
700			_a Heppell, N. J. _96319
856			_uhttp://www.loc.gov/catdir/enhancements/fy0820/00040601-d.html _yPublisher description
856			_uhttp://www.loc.gov/catdir/enhancements/fy0820/00040601-t.html _yTable of contents only
942			_cBOOK _2ddc
999			_c4124 _d4124
856			_uhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4124 _yhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4124