Food Canning Technology

List of contents

Aus dem Inhalt:

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.

About the author

Jean Larousse and Bruce E. Brown are the authors of Food Canning Technology, published by Wiley.

Product details

• Authors: Bruce E. Brown, Jean Larousse
• Assisted by: Bruce E. Brown (Editor), E Brown (Editor), Jean Larousse (Editor)
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Hardback
• Released: 25.07.1997
• EAN: 9780471186106
• ISBN: 978-0-471-18610-6
• No. of pages: 740
• Dimensions: 165 mm x 240 mm x 45 mm
• Subjects: Education and learning > Teaching preparation > Vocational needs; Natural sciences, medicine, IT, technology > Biology > Agriculture, horticulture; forestry, fishing, food; Social sciences, law, business > Business > Individual industrial sectors, branches