Thermal Technologies in Food Processing

摘要: Part 1 Conventional technologies: Retort technology Continuous heat processing - indirect and direct. 2 Measurement control: Pressure measurement Temperature Validation of processes: temperature distribution testing, penetration microbiological spore methods, biochemical time indicators Modelling simulation thermal processes particular continuous heating cooling processes, ohmic microwave Thermal food quality: the Maillard reaction. 3 New Radio frequency Microwave Infrared Instant high-heat infusion Ohmic Combined high pressure treatment foods Use integrated kinetic information in process design optimization.