Thermal Processing of Foods: Control and AutomationISBN: 978-0-8138-1007-2
Hardcover
220 pages
April 2011, Wiley-Blackwell
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Chapter 1 Introduction (K.P. Sandeep).
Chapter 2 Elements, Modes, Techniques, and Design of Process Control for Thermal Processes (David Bresnahan).
Chapter 3 Process Control of Retorts (Ray Carroll).
Chapter 4 On-Line Control Strategies to Correct Deviant Thermal Processes: Batch Sterilization of Low-Acid Foods (Ricardo Simpson, I. Figueroa, and Arthur A. Teixeira).
Chapter 5 Computer Software for On-Line Correction of Process Deviations in Batch Retorts (Arthur A. Teixeira and Murat O. Balaban).
Chapter 6 Optimization, Control, and Validation of Thermal Processes for Shelf-Stable Products (Franc¸ois Zuber, Antoine Cazier, and Jean Larousse).
Chapter 7 Instrumentation, Control, and Modeling of Continuous Flow Microwave Processing (Cristina Sabliov and Dorin Boldor).
Index.
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