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Thermal Food Processing: New Technologies and Quality Issues (Contemporary Food Engineering) by Da-Wen Sun is a nonfiction available to read on EtoBox.

What is Thermal Food Processing: New Technologies and Quality Issues (Contemporary Food Engineering) about?

<p><p>the Challenge Of Maintaining Both Quality And Safety In The Thermal Processing Of Foods Results From The Degradation Of Heat-sensitive Quality Attributes During Processing. The Editor Of Thermal Food Processing&#58; New Technologies And Quality Issues Presents A Comprehensive Reference Through Authors That Assist In Meeting This Challenge By Explaining The Latest Developments And Analyzing The Latest Trends In Thermal Food Processing Research And Development. <p>the Book Is Divided Into Three Parts For Easy Reference. Part I, Modeling Of Thermal Food Processes, Discusses The Thermal Physical Properties Of Foods, Recent Developments In Heat And Mass Transfer, Innovative Modeling Techniques Including Artificial Neural Network Modeling, And Computational Fuel Dynamics. Part Ii, Quality And Safety Of Thermally Processed Food, Provides The Latest Research And Development Information Used To Maintain High Quality And Safety Standards For Certain Types Of Food Products Including Thermally Processed Meat, Poultry, Fishery Products, Dairy Products, Canned Foods, And Vegetables. <p>part Iii, Innovations In Thermal Food Processes, Details Existing, Alternative Thermal Processing Technol

Who reads Thermal Food Processing: New Technologies and Quality Issues (Contemporary Food Engineering)?

Author

Da-Wen Sun

Publisher

Taylor&Francis; CRC Press

Published

2005

Language

EN

ISBN

9781420027372

Category

nonfiction

Subjects

Science, Technology, Engineering

Rating

1 / 5 (1 ratings)

Updated

2026-03-24