S. Daniel Holdsworth, Ricardo Simpson

Thermal Processing of Packaged Foods (eBook, PDF)

• Format: PDF

Produktbeschreibung

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 pasteurization of the packaged food. New features in this edition include: The increased use of new packaging materials, including retortable pouches and the use of containers made from other plastic composite materials The application of newer processing methods which use heat transfer media such as hot water, air/steam, and steam/water, which are necessary for the newer forms of packaging material New methods of theoretically calculating the heat transfer characteristics during processing, including three-dimensional modeling and application of computerized fluid dynamics (CFD) techniques The implications of newer models for microbial destruction The development of process schedules for quality optimization in newer packaging materials Important new aspects of methods of retort control Unlike other texts on thermal processing, which cover very adequately the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products. About the Authors S. Daniel Holdsworth, a former researcher for 25 years with the Campden and Chorleywood Food Research Association. Ricardo Simpson,a professor in Universidad Técnica Federico Santa María, Department of Chemical, Biotechnological and Environmental Processes.

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Produktdetails

• Verlag: Springer US
• Seitenzahl: 407
• Erscheinungstermin: 27. Dezember 2007
• Englisch
• ISBN-13: 9780387722504
• Artikelnr.: 37287470

Autorenporträt

Donald Holdsworth, former researcher with the Campden and Chorleywood Food Research Association, UK. Ricardo Simpson, professor in Universidad Técnica Federico Santa María, Chemical and Environmental Engineering department. Chile.

Inhaltsangabe

Preface First Edition.- Preface Second Edition.- Foreword Third Edition.- Part I. Fundamentals of Thermal Food Processing.- 1. Introduction.- 2. Heat Transfer.- 3. Kinetics of Thermal Processing.- 4. Sterilization, Pasteurization and Cooking Criteria.- 5. Safety Aspects of Thermal Processing.- Part II. Thermal Food Process Evaluation Techniques.- 6. Heat Penetration in Packaged Foods.- 7. The General Method and Its Applications.- 8. Formula Methods and Analytical Techniques.- 9. Some Factors Affecting F-Values and Mass-Average Sterilizing Values.- 10. Microbiological Methods.- 11. Software for Thermal Food Processing Evaluation and Optimization.- Part III. Engineering Aspects of Thermal Food Processing.- 12. Pressures in Containers.- 13. Mechanical Agitation and Rotation of Cans.- 14. Simultaneous Sterilization.- 15. Total and Transient Energy Consumption in Batch Retort Processing.- 16. Batch Processing, Retort Scheduling and Optimizing Plant Production.- 17. Thermal Food Processing Equipment.- Part IV. Mathematical Modeling, Simulation, Optimization, Control and Automation.- 18. Computational Fluid Dynamics in Thermal Food Processing.- 19. Optimization of Thermal Food Processing.- 20. Multiobjective Optimization in Thermal Food Processing.- 21. Process Instrumentation, Online Control and Plant Automation.- Part V. Innovative Thermal Food Processing.- 22. High-Pressure Thermal Sterilization (HPTS) and Ohmic Heating (OH) Applied to Thermal Food Processing.- Index.