S. Daniel Holdsworth, Ricardo Simpson

Thermal Processing of Packaged Foods (eBook, PDF)

• Format: PDF

Produktbeschreibung

1. 1. Thermal Processing Principles 1. 1. 1. ThermalProcessing A generation ago the title of this book would have contained such terms as canning, bottling, sterilization and heat preservation; however, with the passage of time it has become necessary to use a more general title. The term thermal processing is used here in a general sense and relates to the determination of heating conditions required to produce microbiologically safe products of acce- able eating quality. It conveys the essential point that this book is concerned with the heating and cooling of packaged food products. The only attempt to produce a generic title has been due to Bitting (1937), who used the term appertizing, after the process developed and commercialized by Nicholas Appert (1810) to describe the canning and bottling process. Despite the need for a generic term, rather surprisingly, this has never been used to any great extent in the technical press. The phrase packaged foods is also used in a general sense, and we shall be concerned with a variety of packaging materials, not just tin-plate, aluminum and glass, but also rigid and semi-rigid plastic materials formed into the shape of cans, pouches and bottles. The products known originally as canned or bottled products are now referred to as heat-preserved foods or thermally processed foods. Thermal Processing is part of a much wider ?eld–that of industrial sterilization–whichincludesmedicalandpharmaceutical applications. Thosec- cerned with these subjects will ?nd much of the information in this book will apply directly to their technologies.

Produktdetails

• Verlag: Springer US
• 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

Heat Transfer.- Kinetics of Thermal Processing.- Sterilization, Pasteurization and Cooking Criteria.- Heat Penetration in Packaged Foods.- Process Evaluation Techniques.- Quality Optimization.- Engineering Aspects of Thermal Processing.- Retort Control.- Safety Aspects of Thermal Processing.

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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.