Improving the Thermal Processing of Foods

✍ Scribed by P. Richardson

Year: 2004
Tongue: English
Leaves: 529
Category: Library

No coin nor oath required. For personal study only.

✦ Synopsis

The application of heat is both an important method of preserving foods and a means of developing texture, flavor and color. It has long been recognized that thermal technologies must ensure the safety of food without compromising food quality. Improving the thermal processing of foods summarizes key research both on improving particular thermal processing techniques and measuring their effectiveness. Part 1 examines how best to optimize thermal processes, with chapters addressing safety and quality, efficiency and productivity and the application of computational fluid dynamics. Part 2 focuses on developments in technologies for sterilization and pasteurization with chapters on modeling retort temperature control and developments in packaging, sous-vide and cook-chill processing. There are chapters covering continuous heat processing, including developments in tubular heat exchangers, aseptic processing and ohmic and air impingement heating. The fourth part considers the validation of thermal processes, modeling heat penetration curves, using data loggers and time-temperature integrators and other new measuring techniques. The final group of chapters detail methods of analyzing microbial inactivation in thermal processing and identifying and dealing with heat-resistant bacteria.

✦ Table of Contents

Preliminaries......Page 2
Contents......Page 6
1 Optimising the safety and quality of thermally processed packaged foods......Page 22
2 Optimising the efficiency and productivity of thermal processing......Page 51
3 Optimising the efficiency of batch processing with retort systems in thermal processing......Page 69
4 Using computational fluid dynamics to optimise thermal processes......Page 101
5 Modelling and optimising retort temperature control......Page 124
6 Improving rotary thermal processing......Page 143
7 Developments in packaging formats for retort processing......Page 157
8 Developments in cook-chill and sous vide processing......Page 196
9 Developments in aseptic processing......Page 207
11 Optimising plate heat exchanger design and operation......Page 222
12 Developments in ohmic heating......Page 243
13 Air impingement heating......Page 272
14 Laser-based packaging sterilisation in aseptic processing......Page 296
15 Modelling heat penetration curves in thermal processes......Page 326
16 Validation of heat processes: an overview......Page 353
17 The use of data loggers to validate thermal processes......Page 372
18 The use of time-temperature integrators (TTIs) to validate thermal processes......Page 384
19 New techniques for measuring and validating thermal processes......Page 404
20 Analyzing the effectiveness of microbial inactivation in thermal processing......Page 430
21 Evaluating microbial inactivation models for thermal processing......Page 446
22 Identifying and dealing with heat-resistant bacteria......Page 473
23 Optimising the thermal processing of liquids containing solid particulates......Page 500
Index......Page 512

📜 SIMILAR VOLUMES

Improving the thermal processing of food

📁 Improving the thermal processing of foods

✍ Philip Richardson 📂 Library 📅 2004 🏛 CRC Press 🌐 English

The application of heat is both an important method of preserving foods and a way of developing texture, flavor, and color. It has long been recognized that thermal technologies must ensure the safety of food without compromising food quality, but new research is rarely compiled. Improving the Therm

The Chemistry of Thermal Food Processing

📁 The Chemistry of Thermal Food Processing Procedures

✍ Maria Micali, Marco Fiorino, Salvatore Parisi 📂 Library 📅 2016 🏛 Springer Nature 🌐 English

This Brief reviews thermal processes in the food industry – pasteurization, sterilization, UHT processes, and others. It evaluates the effects on a chemical level and possible failures from a safety viewpoint, and discusses in how far the effects can be predicted. In addition, historical preservatio

The Chemistry of Thermal Food Processing

📁 The Chemistry of Thermal Food Processing Procedures

✍ Maria Micali, Marco Fiorino, Salvatore Parisi (auth.) 📂 Library 📅 2016 🏛 Springer International Publishing 🌐 English

<p>This Brief reviews thermal processes in the food industry – pasteurization, sterilization, UHT processes, and others. It evaluates the effects on a chemical level and possible failures from a safety viewpoint, and discusses in how far the effects can be predicted. In addition, historical preserva

Thermal Processing of Packaged Foods

📁 Thermal Processing of Packaged Foods

✍ S. Donald Holdsworth, Ricardo Simpson 📂 Library 📅 2007 🏛 Springer 🌐 English

<P>This is the second edition of Holdsworth and Simpson’s highly practical work on a subject of growing importance in this age of convenience foods. As before, it discusses the physical and engineering aspects of the thermal processing of packaged foods, and examines the methods which have been used

Non-Thermal Processing of Foods

📁 Non-Thermal Processing of Foods

✍ Chauhan, O. P 📂 Library 📅 2019 🏛 Chapman and Hall/CRC 🌐 English

Thermal Processing of Packaged Foods

📁 Thermal Processing of Packaged Foods

✍ Donald Holdsworth, Ricardo Simpson (auth.) 📂 Library 📅 2007 🏛 Springer US 🌐 English

<p><p>Thermal Processing of Packaged Foods, Second Edition, discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods that have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteur