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Principles of Aseptic Processing and Packaging

Principles of Aseptic Processing and Packaging

Principles of Aseptic Processing and Packaging
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Principles of Aseptic Processing and Packaging Papeback -

by Philip E. Nelson

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Purdue University Press , pp. 169 3rd ed. edition . Papeback. New.
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Details

  • Title Principles of Aseptic Processing and Packaging
  • Author Philip E. Nelson
  • Binding Papeback
  • Edition 3rd
  • Condition New
  • Pages 170
  • Volumes 1
  • Language ENG
  • Publisher Purdue University Press
  • Publication date pp. 169 3rd ed. edition
  • Features Bibliography, Glossary, Table of Contents
  • Bookseller's Inventory # 61163933
  • ISBN 9781557534965 / 1557534969
  • Weight 0.7 lbs (0.32 kg)
  • Dimensions 9.9 x 7 x 0.4 in (25.15 x 17.78 x 1.02 cm)
  • Category Technology & Industrial Arts
  • Library of Congress subjects Food - Preservation, Food - Packaging
  • Library of Congress Catalogue Number 2010010651
  • Dewey Decimal Code 664.028
  • Quantity available 4

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From the publisher

In aseptic processing, food is stored at ambient temperatures in sterilized containers free of spoilage organisms and pathogens. The results of this food technology come in all shapes and sizes, from the consumer packages of milk on the shelves of the supermarket to the huge containers full of orange juice transported around the world by cargo ships. Over the last couple of decades, aseptic bulk storage and distribution has revolutionized the global food trade. For example, more than 90 percent of the approximately 24 million tons of fresh tomatoes harvested globally each year are aseptically processed and packaged for year-round remanufacture into various food products. The technology has also been applied to bring potable water and emergency food aid to survivors of the 2004 tsunami in Southeast Asia and the victims of Hurricane Katrina in 2005, as well as to other crisis situations worldwide. The construction of new aseptic facilities continues around the world, and an up-to-date understanding of the technology is essential for a new generation of food scientists and engineers alike. The contributors to this important textbook discuss all aspects of aseptic processing and packaging, focusing on the areas that most influence the success or failure of the process. Fully updated, this new edition covers all areas of chemistry, microbiology, engineering, packaging, and regulations as they relate to aseptic processing.

Media reviews

Citations

  • Reference and Research Bk News, 02/01/2011, Page 344

About the author

Philip E. Nelson is Scholle Chair Professor in Food Processing at Purdue University. He received the World Food Prize in 2007 for his work on aseptic food storage.

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