University of Agricultural Sciences, Bangalore

Includes bibliographical references and index.

Part I: Modeling of thermal food processes - Chapter 1 : Thermal physical properties foods -- Chapter 2 : Heat and mass transfer in thermal food processing -- Chapter 3 : Thermal effects in thermal food microbiology -- Chapter 4 : Simulating thermal food processes using deterministic models -- Chapter 5 : Modeling food thermal processes using artificial neural networks -- Chapter 6 : Modeling thermal processing using computational fluid dynamics (CFD) -- Chapter 7 : Modeling thermal microbial inactivation kinetics

Part II : Quality and safety of thermally processed foods - Chapter 8 : Thermal processing of meat an meat products -- Chapter 9 : Thermal processing of Poultry products -- Chapter 10 : Thermal processing of fishery products -- Chapter 11 : Thermal processing of Dairy products -- Chapter 12 : Ultrahigh temperature thermal processing of Milk -- Chapter 13 : Thermal processing of canned foods -- Chapter 14 : Thermal processing of ready meals -- Chapter 15 Thermal processing of vegetables -- Chapter 16 : Thermal processing of fruits and fruit juices

Part III : Innovations in thermal food processes - Chapter 17 : Aseptic processing and packaging -- Chapter 18 : Ohmic heating for food processing -- Chapter 19 : Radio frequency dieletric heating -- Chapter 20 : Infrared heating -- Chapter 21 : Microwave heating -- Chapter 22 : Combination treatment of pressure and milk heating -- Chapter 23 : pH-Assisted thermal processing -- Chapter 24 : Time - temperature integrators for thermal process evaluation

Thermal processing is one of the most important processes in the food industry. The concept of thermal processing is based on heating foods for a certain length of time at a certain temperature. The challenge of developing advanced thermal processing for the food industry is continuing in line with the demand for enhanced food safety and quality as there is always some undesirable degradation of heat-sensitive quality attributes associated with thermal processing.

The first edition of this book was published in 2006. With the aim of providing a comprehensive review of the latest developments in thermal food processing technologies, of stressing topics vital to the food industry today, of pinpointing the trends in future research and development, and of assembling essential, authoritative, and complete references and data that can be used by the researcher in the university and research institution or can serve as a valuable reference source for undergraduate and postgraduate studies. This will continue to be the purpose of this second edition.