Description

Book Synopsis
Food 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 Contents
From 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

Food Canning Technology

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    A Hardback by Jean Larousse, Bruce E. Brown

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      Publisher: John Wiley & Sons Inc
      Publication Date: 25/07/1997
      ISBN13: 9780471186106, 978-0471186106
      ISBN10: 0471186104
      Also in:
      Manufacturing industries

      Description

      Book Synopsis
      Food 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 Contents
      From 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

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