Essentials of Thermal Processing
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Essentials of Thermal Processing

By (author) Gary S. Tucker , By (author) Susan Featherstone

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Thermal processing remains the most important method of food preservation in use today, and the scale of the industry is immense. The large scale of these production operations makes it more important than ever that the process is performed perfectly every time: failure will lead to product deterioration and loss of sales at best, and at worst to serious illness or death. This volume is a definitive modern-day reference for all those involved in thermal processing. It covers all of the essential information regarding the preservation of food products by heat. It includes all types of food product, from those high in acid and given a mild heat process to the low-acid sterilised foods that require a full botulinum cook. Different chapters deal with the manufacturing steps from raw material microbiology, through various processing regimes, validation methods, packaging, incubation testing and spoilage incidents. The authors have extensive knowledge of heat preservation covering all parts of the world and represent organisations with formidable reputations in this field. This book is an essential resource for all scientists and technologists in the food manufacturing industry as well as researchers and students of food science and technology.

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  • Hardback | 288 pages
  • 174 x 248 x 22mm | 798.32g
  • 28 Dec 2010
  • John Wiley and Sons Ltd
  • Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)
  • Chicester
  • English
  • New.
  • 1405190582
  • 9781405190589
  • 1,235,858

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Author Information

Gary Tucker, Campden & Chorleywood Food Research Association, UK Susan Featherstone, Nampak R&D, South Africa

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Review quote

This is a fine, considered text that gives wise and useful guidance while striking the right balance between making theory accessible and being practical in its application. (South African Food Science and Technology, 1 January 2013) The authors provide a thorough, theoretical, practical, and up-to-date reference for industry professionals, regulators, or researchers focusing on the application of thermal processing to preserved foods. The work contributes essential information and practical applications that when used properly safely preserve food products with heat while meeting regulatory requirements and customer expectations. (Journal of Aquatic Food Product Technology, 23 August 2012)

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Back cover copy

Thermal processing remains the most important method of food preservation in use today. The immense scale of these production operations makes it more important than ever that the process is performed perfectly every time: failure will lead to product deterioration and loss of sales at best and, at worst, to serious illness or death. This volume is designed to be the definitive modern-day reference for all those involved in thermal processing. It covers all of the essential information regarding the preservation of food products by heat. It includes all types of food product, from those high in acid and given a mild heat process, to the low-acid sterilised foods that require a full botulinum cook. Different chapters deal with the manufacturing steps from raw material microbiology, through various processing regimes, validation methods, packaging, incubation testing and spoilage incidents. The authors have extensive knowledge of heat preservation covering all parts of the world and represent organisations with formidable reputations in this field. The book will be of practical use to students of food science and technology, as well as for their lecturers and for individuals in companies and research centres that have a need to understand thermal processing principles.

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