Sterilization of Food in Retort Pouches
Ghani Al-Baali, A.G. Abdul, Farid, Mohammed M.
The subject of sterilization of food in cans has been well studied both experimentally and
theoretically, but very limited work has been undertaken to study the sterilization of food in pouches.
Sterilization of Foods in Retort Pouches examines the important interaction between fluid mechanics,
heat transfer and microbial inactivation during sterilization of food in pouches. Such interaction is complex
and if ignored would lead to incorrect information not only on food sterility but also on food quality.
Hardcover 205 pp ISBN 9780387311289
Sterilization of Foods in Retort Pouches is useful for engineers and food scientists where heat transfer
is one of the basic disciplines. It is also suitable as a text for postgraduate students and researchers.
Written for food science and engineering students, libraries, industry
- Principles of thermal sterilization.
- Heat transfer principles
- Thermal sterilization of food: Historical review.
Fundamentals of computational fluid dynamics
- Thermal sterilization of food in cans
Temperature distribution in food pouches during thermal sterilization
- Bacteria deactivation in food pouches
during thermal sterilization
- Vitamins destruction in food pouches during thermal sterilization
Experimental measurements in pouches
To find similar publications, click on a keyword below:
: food & beverage products
: food science