Thermal Processing of Packaged Foods

✍ Scribed by S. Donald Holdsworth, Ricardo Simpson (auth.)

• Publisher: Springer International Publishing
• Year: 2016
• Tongue: English
• Leaves: 525
• Series: Food Engineering Series
• Edition: 3
• Category: Library

✦ Synopsis

This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food.

The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing:

• This edition is formed by 22 chapters—arranged in five parts—that maintain great parts of the first and second editions
• The First part includes five chapters analyzing different topics associated to heat transfer mechanism during canning process, kinetic of microbial death, sterilization criteria and safety aspect of thermal processing.
• The second part, entitled Thermal Food Process Evaluation Techniques, includes six chapters and discusses the main process evaluation techniques.
• The third part includes six chapters treating subjects related with pressure in containers, simultaneous sterilization and thermal food processing equipment.
• The fourth part includes four chapters including computational fluid dynamics and multi-objective optimization.
• The fifth part, entitled Innovative Thermal Food Processing, includes a chapter focused on two innovative processes used for food sterilization such high pressure with thermal sterilization and ohmic heating.

Thermal Processing of Pa<

ckaged Foods, Third Edition is intended for a broad audience, from undergraduate to post graduate students, scientists, engineers and professionals working for the food industry.

✦ Table of Contents

Front Matter....Pages i-xxii
Front Matter....Pages 1-1
Introduction....Pages 3-16
Heat Transfer....Pages 17-88
Kinetics of Microbial Death and Factors for Quality Attributes....Pages 89-124
Sterilization, Pasteurization, and Cooking Criteria....Pages 125-148
Safety Aspects of Thermal Processing....Pages 149-158
Front Matter....Pages 159-159
Heat Penetration in Packaged Foods....Pages 161-195
The General Method and Its Applications....Pages 197-217
Formula Methods and Analytical techniques....Pages 219-250
Some Factors Affecting F-Values and Mass-Average Sterilizing Values....Pages 251-258
Microbial Methods....Pages 259-267
Software for Thermal Food Processing Evaluation and Optimization....Pages 269-277
Front Matter....Pages 279-279
Pressures in Containers....Pages 281-289
Mechanical Agitation and Rotation of Cans....Pages 291-299
Simultaneous Sterilization....Pages 301-310
Total and Transient Energy Consumption in Batch Retort Processing....Pages 311-319
Batch Processing, Retort Scheduling, and Optimizing Plant Production....Pages 321-336
Thermal Food Processing Equipment....Pages 337-366
Front Matter....Pages 367-367
Computational Fluid Dynamics in Thermal Food Processing....Pages 369-381
Optimization of Thermal Food Processing....Pages 383-414
Multiobjective Optimization in Thermal Food Processing....Pages 415-424
Front Matter....Pages 367-367
Process Instrumentation, Online Control, and Plant Automation....Pages 425-454
Front Matter....Pages 455-455
High-Pressure Thermal Sterilization (HPTS) and Ohmic Heating (OH) Applied to Thermal Food Processing....Pages 457-466
Back Matter....Pages 467-516

✦ Subjects

Food Science