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Thermal Processing of Foods
Control and Automation
Thermal Processing of Foods: Control and Automation Edited by . Sandeep
© 2011 Blackwell Publishing Ltd. and the Institute of Food Technologists. ISBN: 978-0-813-81007-2
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The IFT Press series reflects the mission of the Institute of Food Technologists –
to advance the science of food contributing to healthier people everywhere. Devel-
oped in partnership with Wiley-Blackwell, IFT Press books serve as leading-edge
handbooks for industrial application and reference and as essential texts for academic
programs. Crafted through rigorous peer review and meticulous research, IFT Press
publications represent the latest, most significant resources available to food scientists
and related agriculture professionals worldwide.
Founded in 1939, the Institute of Food Technologists is a nonprofit scientific society
with 22,000 individual members working in food science, food technology, and related
professions in industry, academia, and government. IFT serves as a conduit for multi-
disciplinary science thought leadership, championing the use of sound science across
the food value chain through knowledge sharing, education, and advocacy.
IFT Press Advisory Group
(formerly, mittee)
Dennis R. Heldman
Joseph H. Hotchkiss
Ruth M. Patrick
Terri D. Boylston
Marianne H. Gillette
William C. Haines
Mark Barrett
Jasmine Kuan
Karen Nachay
IFT Press Editorial Advisory Board
Malcolm C. Bourne
Dietrich Knorr
Theodore P. Labuza
Thomas J. Montville
S. Suzanne Nielsen
Martin R. Okos
Michael W. Pariza
Barbara J. Petersen
David S. Reid
Sam Saguy
Herbert Stone
h R. Swartzel
A John Wiley & Sons, Ltd., Publication
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