Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization

Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization
462 pages | Aug 31 2010 |ISBN: 0834212595 | PDF | 5.5 Mb
This new book updates and expands Harold Burton's classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of thermal processing of liquid and particulate foods. The food products covered now include soups, sauces, fruit juices, and other beverages, in addition to milk and milk products. Pasteurization, sterilization, and aseptic processing are all discussed, with emphasis on the underlying principles and problems of heat treatment of more viscous fluids

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