Description
Book SynopsisFood Canning Technology Edited By Jean Larousse Bruce E. Brown This book offers a comprehensive review of the various scientific, technological, and economic aspects of food product preservations.
Table of ContentsFrom the Contents:
Meat and Fish/
Fruit and Vegetables/
The Microbiological Aspects/
Thermobacteriology/
Reception and Preparation of Fruit and Vegetables for Canning/
Fruit and Vegetables Preparation -
Practical Applications/
Preparation of Meat and Meat Products/
Preparation of Fish and Shellfish for Canning/
Containers for Canned Foods/
Controlling Container Quality/
Heat Penetration in Canned Foods -
Theoretical Considerations/
Determination of Heat Penetration Parameters/
Thermal Process -
Development, Validation, Adjustment and Control/
Thermal Processing Equipment Systems/
Aseptic Processing and Packaging -
Methods, Equipment and Materials/
Aseptic Processing and Packaging -
Commercial Applications/
Post-Process Container Handling and Storage/
Quality Assurance of End Products
