Continuous Thermal Processing Of Foods

This book provides comprehensive coverage of the heat treatment methods used to process liquid and particulate foods ( milk and milk products, soups, sauces, fruit juices, and other beverages). It will update and expand on Burton's VHT Processing of Milk and Milk Products, providing coverage of pasteurization, sterilization and aseptic processing. This breadth of coverage makes the book unique. There will be particular emphasis on the factors influencing the safety and quality of heated foods. There will be extensive cross— referencing within the text and a comprehensive reference section.

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, where streamline flow conditions are likely to prevail, and of products containing particles. Pasteurization and heat treatments designed to further extend the shelf life of pasteurized products are also discussed, and the pasteurization and sterilization processes are compared to highlight similarities and differences. Throughout, factors influencing the safety and quality of heated foods are emphasized. This book contains over 100 illustrations and 50 tables, as well as extensive cross-referencing and a comprehensive reference section.

Booknews

The original plan was to revise Harold Burton's 1988 book on the ultrahigh-temperature processing of milk, which he felt he could not undertake because he had been so long retired from active work and research. A problem arose when not enough changes in the field during the decade could be found to justify a new edition. So Lewis (food science and technology, U. of Reading, England) and Hepell (biological and molecular sciences, Oxford Brookes U., England) decided instead to expand the coverage to other foods besides milk. They intend the result to be useful to graduate and undergraduate students of food science and technology, and to biotechnologists and engineers who need to heat and cool biological raw materials. Annotation c. Book News, Inc., Portland, OR (booknews.com)