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Progress on Quantitative Approaches of Thermal Food Processing
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Editors: Vasilis P. Valdramidis (Faculty of Health Sciences, University of Malta, Msida, Malta ) Jan F. M. Van Impe (Katholieke Universiteit Leuven, BioTeC, Belgium)
Book Description:
Heat treatment is one of the most common practices used to produce safe and shelf stable foods or otherwise stated, to reduce the probability of survival and/or growth of the microorganisms in a particular food to a tolerable level. This book covers the advances in thermobacteriology, including technological and engineering aspects of thermal processes targeting on the production of food safe products. Overall the objective of this book is to provide a comprehensive overview of innovations in assessing thermal processes while considering integrated information from the field of microbiology of thermal processes and engineering of these processes. The book has a strong focus on statistical and mathematical methods in order to be a useful reference for food microbiologists, food technologists and engineers. (Imprint: Nova)

Table of Contents:
Preface -pp. i-vii

1. Microorganisms of relevance in thermally processed foods -pp. 1-38
(J.T. Rosnes, P.S. Fernández, P.S., P.M. Periago, T. Skåra, Universidad Politecnica de Cartagena, Departamento de Ingeniería de Alimentos y Equipamiento Agrícola, Spain and others)

2. Thermoresistometers for assessing microbial heat resistance -pp. 39-66
(Alfredo Palop, Francisco J. Sala and Santiago Condón, Universidad Politecnica de Cartagena, Departamento de Ingeniería de Alimentos y Equipamiento Agrícola, Spain and others)

3. (Optimal) experimental design for microbial inactivation -pp. 67-98
(Eva Van Derlinden, Eva Balso-Canto, Jan F.M. Van Impe, Katholieke Universiteit Leuven - Department of Chemical Engineering
BioTeC - Chemical and Biochemical Process Technology and Control
Leuven (Heverlee), BELGIUM and others)

4. Modelling microbial inactivation kinetics: primary models -pp. 99-120
(A. Cappuyns, V.P. Valdramidis, J.F.M. Van Impe, Katholieke Universiteit Leuven - Department of Chemical Engineering
BioTeC - Chemical and Biochemical Process Technology and Control
Leuven (Heverlee), BELGIUM and others)

5. Modelling microbial resistance during thermal treatment: secondary models -pp. 121-136
(Pierre Mafart, Ivan Leguerine, Louis Coroller, Olivier Couvert,
Université Européenne de Bretagne, France and others)

6. The use of transfer modelling on thermal food processing microbial inactivation -pp. 137-164
(Tomás Norton, Brijesh Tiwari, Engineering Department, Harper-Adams University College, Newport, Shropshire, UK and Manchester Metropolition University, UK)

7. Parameter identification under dynamic temperature conditions in inactivation kinetics -pp. 165-208
(Kirk D. Dolan and Dharmendra K. Mishra, Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI and others)

8. Modelling the induced thermotolerance due to heat, acid shock and rising temperatures -pp. 209-228
(E. G. Velliou, V.K. Juneja, J. F. Van Impe, E. Van Derlinden,
Katholieke Universiteit Leuven - Department of Chemical Engineering BioTeC - Chemical and Biochemical Process Technology and Control,Leuven (Heverlee), BELGIUM and others)

9. Models of thermal inactivation accounting for memory effects -pp. 229-256
(Nirupama Vaidya, Carlos M. Corvalan, Georgios N. Yannakakis, Vasilis P. Valdramidis, Transport Phenomena Laboratory, Department of Food Science, Purdue University, West Lafayette IN, USA and others)

10. Sterilisation - pasteurisation values taking into account microbial non-linearities -pp. 257-270
(Pierre Mafart and Louis Coroller, Université Européenne de Bretagne, France and others)

11. Time-temperature integrators in thermal processing -pp. 271-296
(S. Bakalis, M.J.H. Simmons and K. Meahauden and P.J. Fryer
Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK)

12. Setting of thermal processes in a context of food safety objectives (FSOs) and related concepts -pp. 297-326
(Jeanne-Marie Membré, INRA, UMR 1014 SECALIM, Rue de la Géraudière, NANTES Cedex 3, France)

Index -pp. 327-337

   Series:
      Advances in Food Safety and Food Microbiology (Series Editors: Dr. Anderson de Souza Sant'Ana and Dr. Bernadette D.G.M. Franco)
   Binding: Hardcover
   Pub. Date: 2012- October
   Pages: 7 x 10 (NBC - C) 337pp.
   ISBN: 978-1-62100-842-2
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
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