Food Canning Technology

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.
∗ It examines the diverse problems which are associated with the stability of products such as meat, fish, vegetables, and fruit, and thoroughly covers the methods and processing steps necessary to maintain the quality of these foods.
∗ Food Canning Technology is aimed at food technologists, food scientists, and students in food chemistry and technology. It offers a better understanding of the nature of biochemical changes, and aids in the improvement of product quality and shelf–life.

Spis treści:
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

Okładka tylna:
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.
∗ It examines the diverse problems which are associated with the stability of products such as meat, fish, vegetables, and fruit, and thoroughly covers the methods and processing steps necessary to maintain the quality of these foods.
∗ Food Canning Technology is aimed at food technologists, food scientists, and students in food chemistry and technology. It offers a better understanding of the nature of biochemical changes, and aids in the improvement of product quality and shelf–life.