THERMAL FOOD PROCESSING

By MARY MARTIN

CONTENTS PART I: MODELING OF THERMAL FOOD PROCESSES CHAPTER THERMAL PHYSICAL PROPERTIES OF FOODS CHAPTER HEAT AND MASS TRANSFER IN THERMAL FOOD PROCESSING SIMULATING THERMAL FOOD PROCESSES USING DETERMINISTIC MODELS MODELING FOOD THERMAL PROCESSES USING ARTI?CIAL NEURAL NETWORKS MODELING THERMAL PROCESSING USING COMPUTATIONAL FLUID DYNAMICS (CFD) PART II: QUALITY AND SAFETY OF THERMALLY PROCESSED FOODS CHAPTER THERMAL PROCESSING OF MEAT PRODUCTS THERMAL PROCESSING OF POULTRY PRODUCTS THERMAL PROCESSING OF FISHERY PRODUCTS THERMAL PROCESSING OF DAIRY PRODUCTS UHT THERMAL PROCESSING OF MILK THERMAL PROCESSING OF CANNED FOODS THERMAL PROCESSING OF READY MEALS THERMAL PROCESSING OF VEGETABLES PART III: INNOVATIONS IN THERMAL FOOD PROCESSES CHAPTER OHMIC HEATING FOR FOOD PROCESSING RADIO FREQUENCY DIELECTRIC HEATING INFRARED HEATING PRESSURE-ASSISTED THERMAL PROCESSING PH-ASSISTED THERMAL PROCESSING TIME–TEMPERATURE INTEGRATORS FOR THERMAL PROCESS EVALUATION