| Description |
257 pages : illustrations ; 26 cm |
| Series |
CRC series in contemporary food science |
|
CRC series in contemporary food science.
|
| Contents |
Ch. 1. Principles of Thermal Processing and Optimization / Jairus David -- Ch. 2. United States History and Evolution / Ralph Graves -- Ch. 3. Marketing of Aseptically Processed and Packaged Foods / Ralph Graves -- Ch. 4. Regulations for Aseptic Processing and Packaging of Food / Ralph Graves -- Ch. 5. Food Plant Organization - Present Operations / Bob Carlson -- Ch. 6. Food-Processing Equipment - Historical and Modern Designs / Bob Carlson -- Ch. 7. Food-Packaging Equipment / Bob Carlson -- Ch. 8. Validation and Establishment of Aseptic Processing and Packaging Operations / Jairus David and Bob Carlson -- Ch. 9. Quality Assurance and Food Safety for Aseptically Processed and Packaged Food / Jairus David -- Ch. 10. Food Industry R & D and Management Needs and Challenges / Jairus David -- Ch. 11. Summary / Jairus David, Ralph Graves and Bob Carlson -- Appendices / Jairus David -- Appendix A Typical Thermal Process Design for Aseptically Processed Liquid Food |
|
Appendix B Typical Thermal Process Design for Aseptically Processed Homogeneous Foods -- Appendix C Typical Thermal Process Design for Aseptically Processed Low-Acid Heterogeneous Foods Containing Discrete Particulates in SSHE System Using a Straight Hold Tube -- Appendix D FDA Accepted Low-Acid Packaging Systems |
| Analysis |
Food science |
|
Food science |
| Notes |
Includes index |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food industry and trade.
|
|
Food -- Preservation.
|
| Author |
Carlson, V. R. (V. Robert)
|
|
Graves, Ralph H.
|
| LC no. |
95021370 |
| ISBN |
0849380049 (acid-free paper) |
|
