Thermal Processing of Packaged Foods
Thermal Processing of Packaged Foods, Second Edition, discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods that have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food.New features in this edition include: The increased use of new packaging materials, including retortable pouches and the use of containers made from other plastic composite materials.
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