Index page for: Thermal Technologies in Food Processing

Table of Contents IntroductionProfessor Philip Richardson, Campden and Chorleywood Food Research Association, UKRetort TechnologyNick May, Campeden and Chorleywood Food RA, UKContinuous Heat ProcessingSue Emond, Campden and Chorleywood Food RA, UKPressure and Temperature Measurement in Food Process ControlDr. Peter Berrie, Endress + Process Solutions AG, SwitzerlandValidation of Heat ProcessesGary Tucker, Campden and Chorleywood Food RA, UKModelling Thermal Processes: Heat and Mass TransferProfessor Bart Nicola?, Katholieke Universiteit Leuven, BelgiumThermal Processing and Food Quality: Analysis and ControlProfessor Anna Arnoldi, University of Milan, ItalyRadio Frequency HeatingDr. Andrew T. Rowley, EA Technology Limited, UKMicrowave ProcessingMarc Regier and Professor Helmer Schubert, Universit?t Karlsruhe, GermanyInfrared HeatingDr. Christina Skj?ldebrand, ABB, SwedenInstant and High-Heat InfusionDr. J?ergen Andersen, APV Systems, DenmarkOhmic HeatingDr. R. Roger Ruan, Xiaofei Ye, and Dr. Paul L. Chen, University of Minnesota, USADr. Irwin A. Taub, US Army Natick Soldier Center, Massachusetts, USACombined High Pressure Thermal Treatment of FoodsProfessor Dr. Ir M. Hendrickx, Katholieke Universiteir Leuven, Belgium