rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Food preservation process design
  name:
    name part: Heldman, Dennis R.
    role:
      role term: creator
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: mau
    place:
      place term: Burlington, MA
    publisher: Academic Press
    date issued: ©2011
    date issued: 2011
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (ix, 354 pages) : illustrations.
  abstract: The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design. The concepts presented build on the successful history of thermal processing of foods, and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process, and the concept of optimizing the process parameters to maximize the retention of food quality Focuses on three elements of preservation process: * Kinetic Models for Food Components * Transport Models in Food Systems * Process Design Models.
  table of contents: Chapter 1. Introduction Chapter 2. Kinetic Models for Food Systems Chapter 3. Kinetics of Inactivation of Microbial Populations Chapter 4. Kinetics of Food Quality Attribute Retention Chapter 5. Physical Transport Models Chapter 6. Process Design Models Chapter 7. Process Validation and Evaluation Chapter 8. Optimization of Preservation Processes Chapter 9. Designing Processes in the Future Appendix.
  note: Dennis R. Heldman.
  note: Includes bibliographical references and index.
  subject:
    topic: Food
    topic: Preservation
  subject:
    topic: Aliments
    topic: Conservation
  subject:
    topic: TECHNOLOGY & ENGINEERING
    topic: Food Science
  subject:
    topic: Food
    topic: Preservation
  subject:
    topic: Bioverfahrenstechnik
  subject:
    topic: Haltbarkeit
  subject:
    topic: Lebensmittel
  subject:
    topic: Prozessentwicklung
  subject:
    topic: Electronic books
  classification: TP371.2 .H46 2011
  classification: 664/.028
  related item:
    title info:
      title: Food preservation process design
    name:
      name part: Heldman, Dennis R.
    origin info:
      publisher: Burlington, MA : Academic Press, 2011
    identifier: (DLC) 2010046577
    identifier: (OCoLC)670484616
  related item:
    title info:
      title: Food science and technology international series
  identifier: 9780080919652
  identifier: 0080919650
  identifier: 9780123724861
  identifier: 0123724864
  identifier: 2010046577
  identifier: 133215:133338 Elsevier Science & Technology
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: COO
    record creation date: 101130
    record change date: 20260326185426.1
    record identifier: in00005747681
    language of cataloging:
      language term: eng