Traitement thermique des produits alimentaires : nouvelles technologies et aspects qualitatifs.

Thermal food processing: new technologies and quality issues.

Type de monographie : Ouvrage

Résumé

This book provides an essential and complete reference on the modelling, quality, safety, and technologies associated with thermal food processing. It also contains cutting-edge information on emerging technologies and discusses the fundamental data and equations for thermophysical properties used in modelling, deterministic model simulation, artificial neural network modelling, and computational fluid dynamics (CFD). Extract from the table of contents: modelling of thermal food processes (heat and mass transfer in thermal food processing; modelling thermal processes using artificial neural networks and using CFD); quality and safety of thermally processed foods (meat, poultry, fish, dairy, milk, canned foods, ready meals and vegetables); innovations in thermal food processes (time-temperature integrators for thermal process evaluation).

Détails

Titre original : Thermal food processing: new technologies and quality issues.
Identifiant de la fiche : 2006-2716
Langues : Anglais
Édition : Taylor & Francis, CRC Press - États-unis/États-unis
Date d'édition : 2006
ISBN : 1574446282
Source : Source : 648 p. (16 x 23.5); fig.; tabl.; ref.; index; USD 179.95.
Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Indexation