Publisher's Synopsis
This text provides coverage of the heat treatment methods used to process liquid and particulate foods (milk and milk products, soups, sauces, fruit juices and other beverages). The book includes pasteurization, sterilization and aseptic processing. There is particular emphasis on the factors influencing the safety and quality of heat treated foods. Food scientists and technologists in industry and academia, particularly food process engineers and those involved in processing and product development, packaging, production, quality assurance, microbiology, marketing and equipment manufacture, should find this a useful source of reference.
