Physical Principles of Food Preservation: Revised and Expanded

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Boil and boil-dry detection systems for cooking appliances using vibration sensors. Method and apparatus for limiting the evaporation rate of liquids heated by cooking appliance surface units. ATT de. AUB2 en.

PHYSICAL CHEMISTRY OF FOODS

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Physical Principles of Food Preservation : Marcus Karel :

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Physical Principles of Food Preservation: Revised and Expanded (Food Science and Technology)

Keith Steinkraus. Malcolm Bourne. Elke Arendt. Dieter Behrens.


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  • PHYSICAL PRINCIPLES OF FOOD PRESERVATION;

Kenneth David. Michael Lee Vasu. Marcus Karel. Timothy M. Lester E. Zuzana Ciesarova. Doris Sullivan.

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Physical Principles of Food Preservation by Marcus Karel, Daryl B. Lund (Hardback, 2003)

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Basic Principle of Food Preservation

Description This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste.

The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more.

Product details Format Hardback pages Dimensions x x Other books in this series. Wine Science Ronald S Jackson.