Thermal Processing of Packaged Foods

1. Introduction
2. Heat Transfer
3. Kinetics of Thermal Processing
4. Sterilization, Pasteurization and Cooking Criteria
5. Heat Penetration in Packaged Foods
6. Process Evaluation Techniques
7. Quality Optimization
8. Engineering Aspects of Thermal Processing
9. Retort Control
10. Safety Aspects of Thermal Processing

DRM-restrictions

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Nyckelord: SCIENCE / Chemistry / General SCI013000