This new book updates and expands Harold Burton''s classic book,
UHT Processing of Milk and Milk Products, to provide comprehensive,
state-of-the-art coverage of thermal processing of liquid and
particulate foods. The food products covered now include soups,
sauces, fruit juices, and other beverages, in addition to milk and
milk products. Pasteurization, sterilization, and aseptic processing
are all discussed, with emphasis on the underlying principles and
problems of heat treatment of more viscous fluids, where streamline
flow conditions are likely to prevail, and of products containing
particles. Pasteurization and heat treatments designed to further
extend the shelf life of pasteurized products are also discussed, and
the pasteurization and sterilization processes are compared to
highlight similarities and differences. Throughout, factors
influencing the safety and quality of heated foods are emphasized.
This book contains over 100 illustrations and 50 tables, as well as
extensive cross-referencing and a comprehensive reference section.