Thermal Food Processing: New Technologies and Quality Issues, Second Edition (Contemporary Food Engineering) - Image 1

£80.00

CRC Press Thermal Food Processing: New Technologies and Quality Issues, Second Edition (Contemporary Food Engineering)

Name: Thermal Food Processing: New Technologies and Quality Issues, Second Edition (Contemporary Food Engineering)
Brand: CRC Press
Price: 80.0 GBP
Availability: InStock

Cheese & Dairy

Same price for 5 weeks. Today is much like next week.

£80 for 33 days straight · last change was Dec 2025

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 597 days • 597 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 597 days • 9 price levels

Days at Price

Current Price

Price Analysis

Most common price: £88 (159 days, 26.6%)

Price range: £75 - £95

Price levels: 9 different prices over 597 days

Description

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today and pinpoints the trends in future research and development. Topics discussed include: Thermal properties of foods, including heat capacity, conductivity, diffusivity, and density Heat and mass transfer and related engineering principles, mechanisms, and models The development and application of deterministic heat transfer models for predicting internal product temperatures Modeling thermal processing using artificial neural networks (ANN) and computational fluid dynamics (CFD) Thermal processing of meat, poultry, fish, and dairy products; canned foods; ready meals; and vegetables The effect of ultrahigh temperature (UHT) treatment processing on milk, including the impact on nutrient composition, safety, and organoleptic aspects Ohmic, radio frequency (RF) dialectric, infrared, and pressure-assisted heating pH-assisted thermal processing In addition to updating all content, this second edition includes five new chapters: Thermal Effects in Food Microbiology, Modeling Thermal Microbial Inactivation Kinetics, Thermal Processing of Food and Fruit Juices, Aseptic Processing and Packaging, and Microwave Heating. The final chapter of the book examines systems used in the evaluation of thermal processes and the development of time temperature integrators (TTIs) to ensure the safety of thermally processed food. An up-to-date survey of essential techniques and the science behind them, this volume is a critical reference for food industry professionals.

Product Specifications

Brand: CRC Press
Format: paperback
ASIN: 113819963X
Category: Books > Subjects > Food & Drink > Meals & Menus > Cheese & Dairy
Domain: Amazon UK
Release Date: 30 November 2016
Listed Since: 30 August 2016

Barcode

No barcode data available

CRC Press Thermal Food Processing: New Technologies and Quality Issues, Second Edition (Contemporary Food Engineering)

Same price for 5 weeks. Today is much like next week.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Thermal Technologies in Food Processing (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Improving Food Quality with Novel Food Processing Technologies

Improving Food Quality with Novel Food Processing Technologies

Thermal Food Engineering Operations (Bioprocessing in Food Science)

Thermal Food Processing: New Technologies and Quality Issues, Second Edition (Contemporary Food Engineering)

Food Processing Technology: Principles and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Processing Effects on Safety and Quality of Foods (Contemporary Food Engineering)

The Stability and Shelf-Life of Food (Woodhead Publishing Series in Food Science, Technology and Nutrition)

CRC Press Food Bioactives: Functionality and Human Health

Non-thermal Processing of Foods

Introduction to Food Engineering (Food Science and Technology)

Chemistry of Thermal and Non-Thermal Food Processing Technologies

Food Engineering Handbook, Two Volume Set: 31 (Contemporary Food Engineering)

Thermal Processing of Packaged Foods (Food Engineering Series)

Emerging Thermal and Nonthermal Technologies in Food Processing

Food Processing and Preservation Technology: Advances, Methods, and Applications (Innovations in Agricultural & Biological Engineering)

Emerging Thermal Processes in the Food Industry: Unit Operations and Processing Equipment in the Food Industry

Optimization in Food Engineering: 4 (Contemporary Food Engineering)

Engineering Aspects of Thermal Food Processing (Contemporary Food Engineering)

Safety Analysis of Foods of Animal Origin

Safety Analysis of Foods of Animal Origin

Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes: 35 (Contemporary Food Engineering)

Thermal Processing of Foods: Control and Automation: 44 (Institute of Food Technologists Series)

Novel Dairy Processing Technologies: Techniques, Management, and Energy Conservation (Innovations in Agricultural & Biological Engineering)