Synopsis
Contents: SECTION 1: PROCESSING OF CONVENIENCE FOODS: 1. Temperature Uniformity after Reheating in Domestic Microwave Ovens by D. Burfoot et al; 2. Product Design for Microwave Reheating by P. S. Richardson et al; 3. Microwave Pasteurization of Pre-packed Sliced Ham by K. P. Self et al; 4. Mathematical Modelling of the Ohmic Heating Process by A. A. P. De Alwis et al; 5. Optimisation of Quality Factors for Foods Thermally Processed in Rectangular Containers by G. Tucker et al; 6. Single Drop Depositers - an Aid to Consistent Production of Chilled Ready Meals by D. Man et al; 7. Cooling Systems for Ready Meals and Cooked Products by S. J. James; 8. Consumer Handling of Chilled Foods by S. J. James and J. A. Evans; SECTION 2: CONTROL, RELATED ASPECTS AND QUALITY ASSURANCE: 9. Quality Assurance Aspects of CIP Systems by P. L. Flagg and R. P. Thompson; 10. Process and CIP Integration for Quality Assurance in Food Plants by A. Ball; 11. The Mechanisms of Food Fouling and Their Implications for Fouling-Resistant Heat Exchanger Design by P. J. Fryer et al; 12. The Flow of Wet Particulate Food Solids from Storage Vessels by B. O. Mills Lamptey; 13. Bubble Size Measurement in an Aerated Viscoelastic Food Fluid By G. M. Campbell; 14. Using Robotics to Improve Quality in Poultry Processing by M. J. Swain; 15. Monitoring Meat Quality by E. Dransfield; 16. Quality Assurance: Considerations Arising in the Processing of Coated Fish and Meat Products by G. Hayes
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