1. P. Fellows, Food Processing Technology: Principles and Practices, Ellis Horwood Ltd., Chichester, United Kingdom, 1988.

2. D. B. Lund, "Heat Processing," in M. Karel, O. R. Fennema, and D. B. Lund, eds., Principles of Food Science, Part II: Physical Principles of Food Preservation, Marcel Dekker, Inc., New York, 1975.

3. A. A. Teixeira, "Thermal Process Calculations," in D. R. Held-man and D. B. Lund, eds., Food Engineering Handbook, Marcel Dekker, New York, 1992, pp. 563-620.

4. A. Lopez, A Complete Course in Canning and Related Processes, CTI Publications, Baltimore, Md., 1987.

5. R. P. Singh and D. R. Heldman, Introduction to Food Engineering, Academic Press, San Diego, Calif., 1984.

6. A. A. Teixeira, G. E. Zinsmeister, and J. W. Zahradnik, "Computer Simulation of a Variable Retort Control and Container Geometry as a Possible Means of Improving Thiamine Retention in Thermally Processed Foods," J. Food Sci. 40, 656-659 (1975).

7. A. A. Teixeira and J. E. Manson, "Computer Control of Batch Retort Operations with On-line Correction of Process Deviations," Food Technol. 36, 85-90 (1982).

8. A. K. Datta, A. A. Teixeira and J. E. Manson, "Computer-based Retort Control Logic for On-line Correction of Process Deviations," J. Food Sci. 51, 480-483, 507 (1986).

9. A. A. Teixeira et al., "Computer Optimization of Nutrient Retention in Thermal Processing of Conduction-heated Foods," Food Technol. 23, 137-142 (1969).

10. A. A. Teixeira and C. F. Shoemaker, Computerized Food Processing Operations, Van Nostrand Reinhold, New York, 1989.

A. A. Teixeira University of Florida Gainesville, Florida

See also Canning: regulatory and safety consderations.

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