This is the second edition of Holdsworth and Simpsonas highly practical work on a subject of growing importance in this age of convenience foods. As before, it discusses the physical and engineering aspects of the thermal processing of packaged foods, and examines the methods which have been used to establish the time and temperature of processes to sterilize or pasteurize the food. However, there is lots of new material too. 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.22, London: British Standards Institution. his contains BS 5760 Quality systems: ISO 9000a9004, and other related standards]. manan, R. L. (1990). HACCP. ... Guidelines to the establishment of hazard analysis critical control point. chnical Manual No. 19. ... Evaluation process deviations, consisting of drops in rotational speed, during thermal processing foods in rotary water cascading retorts. J. Food anbsp;...
|Title||:||Thermal Processing of Packaged Foods|
|Author||:||S. Donald Holdsworth, Ricardo Simpson|
|Publisher||:||Springer Science & Business Media - 2007-12-27|