Improving the thermal processing of foods / (Record no. 521878)
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| 000 -LEADER | |
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| fixed length control field | 05669cam a2200565Ma 4500 |
| 001 - CONTROL NUMBER | |
| control field | ocn124039401 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20180529113313.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 060805s2004 flu ob 001 0 eng d |
| 019 ## - | |
| -- | 59669547 |
| -- | 60798776 |
| -- | 326585856 |
| -- | 437172350 |
| -- | 475996695 |
| -- | 481869615 |
| -- | 488331393 |
| -- | 560242849 |
| -- | 647520738 |
| -- | 722478215 |
| -- | 728021448 |
| -- | 747721133 |
| -- | 814377499 |
| -- | 824545868 |
| -- | 839008034 |
| -- | 961664380 |
| -- | 962585964 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781613444061 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1613444060 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1855737302 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781855737303 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781855739079 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1855739070 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1280373059 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781280373053 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 1855739070 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)124039401 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Language of cataloging | eng |
| Transcribing agency | DLC |
| Modifying agency | AU |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | Alfaisal Main Library |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TP371.2 |
| Item number | .I67 2004eb |
| 245 00 - TITLE STATEMENT | |
| Title | Improving the thermal processing of foods / |
| Statement of responsibility, etc | edited by Philip Richardson. |
| 246 30 - VARYING FORM OF TITLE | |
| Title proper/short title | Dictionary of nutrition and food technology |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | Boca Raton, FL : |
| Name of publisher, distributor, etc | CRC Press ; |
| Place of publication, distribution, etc | Cambridge, England : |
| Name of publisher, distributor, etc | Woodhead Pub., |
| Date of publication, distribution, etc | 2004. |
| 264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE STATEMENTS | |
| Date of production, publication, distribution, manufacture | 2004. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource (xvii, 507 pages). |
| 336 ## - CONTENT TYPE | |
| Content Type Term | text |
| Content Type Code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media Type Term | computer |
| Media Type Code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier Type Term | online resource |
| Carrier Type Code | cr |
| Source | rdacarrier |
| 347 ## - | |
| -- | data file |
| -- | rda |
| 490 1# - SERIES STATEMENT | |
| Series statement | Woodhead Publishing in food science and technology |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | pt. 1. Optimising thermal processes: 1. Optimising the safety and quality of thermally processed packaged foods ; 2. Optimising the efficiency and productivity of thermal processing ; 3. Optimising the efficiency of batch processing with retort systems in thermal processing ; 4. Using computational fluid dynamics to optimise thermal processes -- pt. 2. Developments in technologies for sterilisation and pasteurisation: 5. Modelling and optimising retort temperature control ; 6. Improving rotary thermal processing ; 7. Developments in packagin formats for retort processing ; Developments in cook-chill and sous vide processing -- pt. 3. Developments in continuous heat processing: 9. Developments in aseptic processing ; 10. Developments in tubular heat exchangers ; 11. Optimising plate heat exchanger design and operation ; 12. Developments in ohmic heating ; 13. Air impingement heating ; 14. Laser-based packaging sterilisation in aseptic processing -- pt. 4. Improving validation of thermal processes: 15. Modelling heat penetration curves in thermal processes ; 16. Validation of heat proceses : an overview ; 17. The use of date loggers to validate thermal processes ; 18. The use of time-temperature integrators (TTIs) to validate thermal processes ; 19. New techniques for measuring and validating thermal processes -- pt. 5. Analysing microbial inactivation in thermal processing: 20. Analyzing the effectiveness of microbial inactivation in thermal processing ; 21. Evaluation microbial inactivation models for thermal processing ; 22. Identifying and dealing with heat-resistant bacteria -- pt. 6. Appendix: 23. Optimising the thermal processing of liquids containing sold particulates. |
| 588 0# - | |
| -- | Print version record. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality. Improving the thermal processing of foods summarises key research both on improving particular thermal processing techniques and measuring their effectiveness. Part one examines how best to optimise thermal processes, with chapters addressing safety and quality, efficiency and productivity and the application of computational fluid dynamics. Part two focuses on developments in technologies for sterilisation and pasteurisation with chapters on modelling retort temperature control and developments in packaging, sous-vide and cook-chill processing. There are chapters covering continuous heat processing, including developments in tubular heat exchangers, aseptic processing and ohmic and air impingement heating. The fourth part considers the validation of thermal processes, modelling heat penetration curves, using data loggers and time-temperature integrators and other new measuring techniques. The final group of chapters detail methods of analysing microbial inactivation in thermal processing and identifying and dealing with heat-resistant bacteria. Improving the thermal processing of foods is a standard reference book for those working in the food processing industry. Concisely explores prevailing developments in thermal technologiesSummarises key research for improving food preservation techniquesAnalyses the effectiveness of methods used to enhance the quality of food. |
| 590 ## - LOCAL NOTE (RLIN) | |
| Local note | Elsevier |
| Provenance (VM) [OBSOLETE] | ScienceDirect All Books |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food |
| General subdivision | Preservation. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food industry and trade. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | TECHNOLOGY & ENGINEERING |
| General subdivision | Food Science. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food industry and trade. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00930843 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food |
| General subdivision | Preservation. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00930571 |
| 655 #7 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| Source of term | local |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Richardson, P. |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | ScienceDirect eBooks. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Display text | Print version: |
| Title | Improving the thermal processing of foods. |
| Place, publisher, and date of publication | Boca Raton : CRC Press ; Cambridge : Woodhead Pub., 2004 |
| International Standard Book Number | 0849325498 |
| Record control number | (OCoLC)56124452 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | Woodhead Publishing in food science and technology. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://ezproxy.alfaisal.edu/login?url=https://www.sciencedirect.com/science/book/9781855737303">http://ezproxy.alfaisal.edu/login?url=https://www.sciencedirect.com/science/book/9781855737303</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | eBooks |
No items available.