Thermal Processing of Packaged Foods (Springer, bio, Food engineering
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Thermal Processing of Packaged Foods
Second Edition
FOOD ENGINEERING SERIES
Series Editor
Gustavo V. Barbosa-Cánovas, Washington State University
Advisory Board
Albert Ibarz, University of Lleida
J. Peter Clark, Consultant
Jorge Welti-Chanes, Universidad de las Américas-Puebla
Jose Miguel Aguilera, Pontifica Universidad Católica de Chile
Jozef Kokini, Rutgers University
Keshavan Niranjan, University of Reading
M. Anandha Rao, Cornell University
Micha Peleg, University of Massachusetts
Michael McCarthy, University of California at Davis
Michèle Marcotte, Agriculture and Agri-Food Canada
Richard W. Hartel, University of Wisconsin
Shafiur Rahman, Hort Research
Walter L. Spiess, Bundesforschungsanstalt
Xiao Dong Chen, Monash University
Yrjö Roos, University College Cork
Titles
Jose M. Aguilera and Peter J. Lillford,
Food Materials Science
(2008)
Jose M. Aguilera and David W. Stanley,
Microstructural Principles of Food Processing
and Engineering
, Second Edition (1999)
Stella M. Alzamora, María S. Tapia, and Aurelio López-Malo,
Minimally Processed
Fruits and Vegetables: Fundamental Aspects and Applications
(2000)
Gustavo Barbosa-Cánovas, Enrique Ortega-Rivas, Pablo Juliano, and Hong Yan,
Food
Powders: Physical Properties, Processing, and Functionality
(2005)
Richard W. Hartel,
Crystallization in Foods
(2001)
Marc E.G. Hendrickx and Dietrich Knorr,
Ultra High Pressure Treatments of Food
(2002)
S. Donald Holdsworth and Ricardo Simpson,
Thermal Processing of Packaged Foods,
Second Edition
(2007)
Lothar Leistner and Grahame Gould,
Hurdle Technologies: Combination Treatments for
Food Stability, Safety, and Quality
(2002)
Michael J. Lewis and Neil J. Heppell,
Continuous Thermal Processing of Foods:
Pasteurization and UHT Sterilization
(2000)
Jorge E. Lozano,
Fruit Manufacturing
(2006)
Rosana G. Moreira, M. Elena Castell-Perez, and Maria A. Barrufet,
Deep-Fat Frying:
Fundamentals and Applications
(1999)
Rosana G. Moreira,
Automatic Control for Food Processing Systems
(2001)
M. Anandha Rao,
Rheology of Fluid and Semisolid Foods: Principles and Applications,
Second Edition
(2007)
Javier Raso Pueyo and Volker Heinz,
Pulsed Electric Field Technology for the Food
Industry: Fundamentals and Applications
(2006)
George D. Saravacos and Athanasios E. Kostaropoulos,
Handbook of Food Processing
Equipment
(2002)
Donald Holdsworth and Ricardo Simpson
Thermal Processing of
Packaged Foods
Second Edition
123
Donald Holdsworth
Ricardo Simpson
Withens
Depto. Procesos Químicos, Biotecnológicos
Stretton-Fosse, Glos GL56 9SG
y Ambientales
UK
Universidad Técnica Federico Santa María
sdholdsworth@ukonline.co.uk
Vaparaíso
CHILE
ricardo.simpson@usm.cl
Series Editor
:
Gustavo V. Barbosa-Cánovas
Center for Nonthermal Processing of Foods
Washington State University
Pullman, WA 99164-6120
US
Barbosa@wsu.edu
ISBN 978-0-387-72249-8
e-ISBN 978-0-387-72250-4
Library of Congress Control Number: 2007933217
2007 Springer Science+Business Media, LLC
All rights reserved. This work may not be translated or copied in whole or in part without the written
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subject to proprietary rights.
Printed on acid-free paper
987654321
springer.com
c
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