Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization

"Lewis and Heppell have provided a review of pasteurisation and UHT processes that is well organised and built on a foundation of engineering and thermobacteriological principles. The literature is thoroughly covered and clearly summarised. Particular attention is given to the thermal sensitivities and resistances of various micro-organisms found in raw and processed foods and within the processing environment. The engineering principles in the book are carefully and thoroughly explained and will be valuable to graduate students conducting research in the field as well as processors interested in optimising the safety and quality of their product."

- C.R. Ross,
Journal of the Science of Food and Agriculture
, Volume 82, Issue 4, March 2002