Gary Tucker, Susan Featherstone

Essentials of Thermal Processing

• Gebundenes Buch

Produktbeschreibung

ESSENTIALS OF THERMAL PROCESSING

Explore this fully updated new edition of a practical reference on food preservation from two leading voices in the industry

Among all food preservation methods in use today, thermal processing remains the single most important technique used in the industry. The newly revised Second Edition of Essentials of Thermal Processing delivers a thorough reference on the science and applications of the thermal processing of a wide variety of food products. The book offers readers essential information on the preservation of food products by heat, including high-acid foods and low-acid sterilized foods requiring a full botulinum cook.

The accomplished authors--noted experts in their field--discuss all relevant manufacturing steps, from raw material microbiology through the various processing regimes, validation methods, packaging, incubation testing, and spoilage incidents.

Two new chapters on temperature and heat distribution, as well as heat penetration of foods, are included. More worked and practical examples are found throughout the book as well. Readers will also benefit from the inclusion of:
_ A thorough introduction to the microbiology of heat processed foods, food preservation techniques, low acid canned foods, and high acid foods
_ An exploration of acidified products, heat extended shelf-life chilled foods, and processing methods
_ Discussions of cooking and process optimization, process validation, and heat penetration and process calculations
_ An examination of cooling and water treatment, how to handle process deviations, and packaging options for heat preserved foods

Perfect for professionals working in the food processing and preservation industries, Essentials of Thermal Processing will also earn a place in the libraries of anyone seeking a one-stop reference on the subject of thermal processing for food products.

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Produktdetails

• Verlag: Wiley & Sons / Wiley-Blackwell
• Artikelnr. des Verlages: 1A119470370
• 2. Aufl.
• Seitenzahl: 400
• Erscheinungstermin: 17. Mai 2021
• Englisch
• Abmessung: 244mm x 170mm x 22mm
• Gewicht: 914g
• ISBN-13: 9781119470373
• ISBN-10: 1119470374
• Artikelnr.: 60689469

Autorenporträt

Gary Tucker, Campden BRI in the United Kingdom. Susan Featherstone is a Director at Safe Food Consulting in South Africa.

Inhaltsangabe

Preface

Glossary of Terms

1 History of Thermal Processing

1.1 A brief history of the science and technology of thermal processing

1.2 Food Microbiology as a Science

1.3 Packaging for Heat Preserved Foods

1.3.1 Convenience - the can opener is invented

1.3.2 Other forms of packing for "canned foods"

1.4 Developments in Cannery Equipment

1.5 Food Safety

2 Microbiology of Heat Preserved Foods

2.1 Food microbiology

2.1.1 Fungi

2.1.1.1 Moulds

2.1.1.2 Yeasts

2.1.2 Bacteria

2.1.2.1 Growth and reproduction of bacteria

2.2 Factors that affect the growth of microorganisms

2.2.1 pH

2.2.2 Moisture

2.2.3 Nutrients

2.2.4 Oxidation-reduction potential

2.2.5 Antimicrobial resistance

2.2.6 Biological structures

2.2.7 Relative humidity

2.2.8 Oxygen content/concentration of gases in the environment

2.2.9 Temperature

2.3 Description of some microorganisms of importance to thermal processing

2.3.1 Moulds

2.3.2 Yeasts

2.3.3 Bacteria

2.2.3.1 Thermophiles

2.3.3.2 Mesophiles - spore-forming bacteria

2.3.3.3 Mesophiles - non-spore forming pathogenic and spoilage bacteria

2.3.3.4 Psychrophiles

2.4 Risk of leaker spoilage from damaged or compromised packaging

2.5 A guideline for identifying spoilage in canned foods

3 Hurdles to Microbial Growth

3.1 Control of the microorganism loading

3.2 Use of restrictive pH levels

3.3 Anaerobic environment or modified atmosphere environment

3.4 Low temperatures

3.5 Dehydration or low water activity

3.6 Chemical preservation

3.6.1 Organic acids

3.6.2 Sulphites and nitrites

3.6.3 Antibiotics

3.6.4 Antioxidants

3.7 Irradiation

3.8 Combination Treatments

4 Low Acid Canned Foods

4.1 Production of a thermally processed food

4.2 F03 sterilisation processes

4.3 Commercial sterilisation

4.4 Microorganism death kinetics

4.5 Log reductions

5 Acid and Other Pasteurized Products

5.1 Background

5.1.1 Naturally acid foods

5.2 Pasteurisation

5.2.1 Considerations when designing a safe pasteurisation process

5.2.2 Calculation of pasteurisation values

5.3 Inhibitory factors to microorganism growth

5.4 P-value guidelines

5.4.1 High acid: pH

5.4.2 Acid: pH 3.5-4.0

5.4.3 Acid: pH 4.0-4.2

5.4.4 Medium acid: pH 4.2-4.6

5.5 Guidelines and General Recommendations

5.5.1 Guidelines to critical factors in thermal processing of acid foods

5.6 Thermal processing of fruit

5.3.1 Packaging selection

5.3.2 Oxidation reactions inside an internally plain can of acid fruit

5.3.3 Pigments that discolour in internally plain cans

5.7 Thermal processing of products with low water activity

5.7.1 Jam and high sugar preserves

5.7.2 Canned cake and sponge pudding

5.8 Thermal processing of cured meats

6 Acidified Foods

6.1 Background

6.2 Acidity measurement using pH

6.2.1 The history of pH

6.2.2 The chemistry of pH

6.2.3 Measurement of pH

6.2.3.1 Potentiometric method

6.2.3.2 Colorimetric measurement

6.2.4 Equilibrium pH

6.3 Acidification of foods