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008			101130s2011 maua ob 001 0 eng c
010			_a 2010046577
040			_aCOO _beng _cCOO _dOPELS _dNT _dE7B _dOCLCQ _dDKDLA _dKNOVL _dCDX _dOCLCQ _dZCU _dDEBSZ _dOCLCQ _dUBY _dCQ _dKNOVL
019			_a721900543 _a768330091
020			_a9780080919652 (electronic bk.)
020			_a0080919650 (electronic bk.)
020			_z9780123724861
020			_z0123724864
029	1		_aAU@ _b000047500096
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042			_apcc
050		4	_aTP371.2 _b.H46 2011
082	0	4	_a664/.028 _222
049			_aTEFA
100	1		_aHeldman, Dennis R.
245	1	0	_aFood preservation process design _h[recurso electrónico] / _cDennis R. Heldman.
260			_aBurlington, MA : _bAcademic Press, _cc2011.
300			_a1 online resource (ix, 354 p.) : _bill.
490	1		_aFood science and technology international series
500			_aMachine generated contents note: Chapter 1. Introduction Chapter 2. Kinetic Models for Food Systems Chapter 3. Kinetics of Inactivation of Microbial Populations Chapter 4. Kinetics of Food Quality Attribute Retention Chapter 5. Physical Transport Models Chapter 6. Process Design Models Chapter 7. Process Validation and Evaluation Chapter 8. Optimization of Preservation Processes Chapter 9. Designing Processes in the Future Appendix.
504			_aIncludes bibliographical references and index.
505	0		_aChapter 1. Introduction Chapter 2. Kinetic Models for Food Systems Chapter 3. Kinetics of Inactivation of Microbial Populations Chapter 4. Kinetics of Food Quality Attribute Retention Chapter 5. Physical Transport Models Chapter 6. Process Design Models Chapter 7. Process Validation and Evaluation Chapter 8. Optimization of Preservation Processes Chapter 9. Designing Processes in the Future Appendix.
520			_aThe preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design. The concepts presented build on the successful history of thermal processing of foods, and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process, and the concept of optimizing the process parameters to maximize the retention of food quality Focuses on three elements of preservation process: * Kinetic Models for Food Components * Transport Models in Food Systems * Process Design Models.
650		0	_aFood _xPreservation.
650		7	_aTECHNOLOGY & ENGINEERING _xFood Science. _2bisacsh
650		4	_aElectronic books.
653			_aElectronic books
655		4	_aElectronic books.
655		0	_aElectronic books.
776	0	8	_iPrint version: _aHeldman, Dennis R. _tFood preservation process design. _dBurlington, MA : Academic Press, 2011 _z9780123724861 _w(DLC) 2010046577 _w(OCoLC)670484616
830		0	_aFood science and technology international series.
856	4	0	_zLibro electrónico _3ScienceDirect _uhttp://148.231.10.114:2048/login?url=http://www.sciencedirect.com/science/book/9780123724861
596			_a19
942			_cLIBRO_ELEC
999			_c207641 _d207641