HTML and the Art of Authoring for the World Wide Web (Electronic Publishing Series Book 1)

Description

This edition is formed by 22 chapters〞arranged in five parts〞that maintain great parts of the first and second editions
The First part includes five chapters analyzing different topics associated to heat transfer mechanism during canning process, kinetic of microbial death, sterilization criteria and safety aspect of thermal processing.
The second part, entitled Thermal Food Process Evaluation Techniques, includes six chapters and discusses the main process evaluation techniques.
The third part includes six chapters treating subjects related with pressure in containers, simultaneous sterilization and thermal food processing equipment.
The fourth part includes four chapters including computational fluid dynamics and multi-objective optimization.
The fifthpart, entitled Innovative Thermal Food Processing, includes a chapter focused on two innovative processes used for food sterilization such high pressure with thermal sterilization and ohmic heating.