Improving the thermal Processing of Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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 Thermal Processing of Foods summarizes the results of key investigations on improving particular thermal processing techniques and measuring their effectiveness. The book begins by examining how to optimize thermal processes. Part 1 addresses safety, quality, efficiency, productivity, and the application of computational fluid dynamics. Part 2 focuses on developments in technologies for sterilization and pasteurization with chapters on modelling retort, temperature control, developments in packaging, sous vide, and cook-chill processing. Several chapters cover continuous heat processing and discusses developments in tubular heat exchangers, aseptic processing, and ohmic and air impingement heating. The fourth part considers the validation of thermal processes, modelling heat penetration curves, using data loggers, and time-temperature integrators, and other new measuring techniques. The final group of chapters details methods of analyzing microbial inactivation in thermal processing as well as identifying and dealing with heat-resistant bacteria. Improving the Thermal Processing of Foods is a standard, comprehensive reference book for those working in the food processing industry. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality. Improving the thermal processing of foods summarises key research both on improving particular thermal processing techniques and measuring their effectiveness.

Part one examines how best to optimise thermal processes, with chapters addressing safety and quality, efficiency and productivity and the application of computational fluid dynamics. Part two focuses on developments in technologies for sterilisation and pasteurisation with chapters on modelling 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, modelling heat penetration curves, using data loggers and time-temperature integrators and other new measuring techniques. The final group of chapters detail methods of analysing microbial inactivation in thermal processing and identifying and dealing with heat-resistant bacteria.

Improving the thermal processing of foods is a standard reference book for those working in the food processing industry.

• Concisely explores prevailing developments in thermal technologies
• Summarises key research for improving food preservation techniques
• Analyses the effectiveness of methods used to enhance the quality of food

9781855737303 Preliminaries 2 Contents 6 1 Optimising the safety and quality of thermally processed packaged foods 22 2 Optimising the efficiency and productivity of thermal processing 51 3 Optimising the efficiency of batch processing with retort systems in thermal processing 69 4 Using computational fluid dynamics to optimise thermal processes 101 5 Modelling and optimising retort temperature control 124 6 Improving rotary thermal processing 143 7 Developments in packaging formats for retort processing 157 8 Developments in cook-chill and sous vide processing 196 9 Developments in aseptic processing 207 11 Optimising plate heat exchanger design and operation 222 12 Developments in ohmic heating 243 13 Air impingement heating 272 14 Laser-based packaging sterilisation in aseptic processing 296 15 Modelling heat penetration curves in thermal processes 326 16 Validation of heat processes: an overview 353 17 The use of data loggers to validate thermal processes 372 18 The use of time-temperature integrators (TTIs) to validate thermal processes 384 19 New techniques for measuring and validating thermal processes 404 20 Analyzing the effectiveness of microbial inactivation in thermal processing 430 21 Evaluating microbial inactivation models for thermal processing 446 22 Identifying and dealing with heat-resistant bacteria 473 23 Optimising the thermal processing of liquids containing solid particulates 500 Index 512 #,Publisher:,Woodhead,Publishing,Ltd,#,Number,Of,Pages:,448,#,Publication,Date:,2004-07-30,#,ISBN-10,/,ASIN:,1855737302 # Publisher:,Woodhead Publishing Ltd,# Number Of Pages:,448,# Publication Date:,2004-07-30,# ISBN-10 / ASIN:,1855737302 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 The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality. Improving the thermal processing of foods summarises key research both on improving particular thermal processing techniques and measuring their effectiveness. Part one examines how best to optimise thermal processes, with chapters addressing safety and quality, efficiency and productivity and the application of computational fluid dynamics. Part two focuses on developments in technologies for sterilisation and pasteurisation with chapters on modelling 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, modelling heat penetration curves, using data loggers and time-temperature integrators and other new measuring techniques. The final group of chapters detail methods of analysing microbial inactivation in thermal processing and identifying and dealing with heat-resistant bacteria. Improving the thermal processing of foods is a standard reference book for those working in the food processing industry. Concisely explores prevailing developments in thermal technologies Summarises key research for improving food preservation techniques Analyses the effectiveness of methods used to enhance the quality of food 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. Summarizes the results of key investigations on improving various thermal processing techniques and measuring their effectiveness. This book focuses on developments in technologies for sterilization and pasteurization with chapters on modeling retort, and cook-chill processing. It is suitable for those working in the food processing industry. Ever since the invention of thermal processing as a method of preserving packaged foods by the Frenchman Nicolas Appert in the early 19th century, there has been a relentless search to reduce the amount of thermal damage to the quality of food products. Thermal technologies must ensure the safety of food without compromising its quality. This important book summarises key research both on improving particular techniques and measuring their effectiveness in preserving food and enhancing its quality.