Thermal Technologies in Food Processing (Woodhead Publishing Series in Food Science, Technology and Nutrition)

New packaging media such as flexible trays, pouches, and glass containers have superceded traditional canning with great results. The availability of such packaging opportunities has created the demand for products of more challenging rheological behavior that may contain differing degrees of particulate material and hence the need for new designs of heat exchanger. While the primary concern of food manufacturers is the production of safe foods, there is little market for low quality foods no matter how safe they are. The need to maximize process efficiency and final product quality has led to a number of new developments, including refinements in existing technologies and the emergence of new "minimal" techniques. Thermal Technologies in Food Processing reviews all these key developments and looks at future trends, providing an invaluable resource for all food processors. Contents......Page 6 List of contributors......Page 10 List of notation......Page 14 1 Introduction......Page 18 Part I: Conventional technologies......Page 22 2.2 The basic retort cycle......Page 24 2.4 Selection of a retort......Page 28 2.5 The influence of heating medium on retort performance......Page 30 2.6 Future trends......Page 42 2.8 References......Page 44 3.1 Introduction......Page 46 3.2 Indirect heating......Page 47 3.3 Direct heating......Page 56 3.4 Holding section......Page 59 3.5 Future trends......Page 61 3.6 Sources of further information and advice......Page 62 3.7 References......Page 65 Part II: Measurement and control......Page 66 4.1 Introduction......Page 68 4.2 Pressure measurement......Page 69 4.3 Temperature measurement......Page 74 4.4 General instrument design......Page 85 4.5 References......Page 90 5.1 Introduction: the need for better measurement and control......Page 92 5.2 Validation methods: objectives and principles......Page 93 5.3 Temperature distribution testing......Page 96 5.4 Heat penetration testing......Page 98 5.5 Microbiological spore methods......Page 100 5.6 Biochemical time and temperature integrators......Page 102 5.7 Future trends......Page 104 5.8 Sources of further information and advice......Page 105 5.9 References......Page 106 6.1 Introduction......Page 108 6.2 Modelling of conduction heat transfer: the Fourier equation......Page 109 6.3 The Navier–Stokes equations......Page 110 6.4 Numerical methods......Page 114 6.5 Applications......Page 121 6.6 Conclusions......Page 125 6.8 References......Page 126 7.1 Introduction......Page 130 7.2 Processing of packed and solid foods......Page 133 7.3 Continuous heating and cooling processes......Page 139 7.4 Heat generation methods: ohmic and microwave heating......Page 144 7.5 Developments in the field......Page 148 7.6 References......Page 150 8.1 Introduction: the importance of thermal processing......Page 155 8.2 The importance of the Maillard reaction......Page 156 8.3 Thermal processing and food safety......Page 159 8.4 Thermal processing and nutritional quality......Page 160 8.5 Thermal processing, food flavour and colour......Page 162 8.6 Maillard reaction and lipid oxidation......Page 165 8.7 Controlling factors in the Maillard reaction......Page 166 8.8 Methods of measurement......Page 167 8.9 Application to the processing of particular foods......Page 168 8.10 Future trends......Page 170 8.12 References......Page 171 Part III: New thermal technologies......Page 178 9.2 Basic principles of RF heating......Page 180 9.3 Application to food processing......Page 183 9.4 Advantages and disadvantages of RF heating......Page 184 9.5 RF heating technologies......Page 186 9.6 Case studies......Page 190 9.7 Future trends in RF heating......Page 192 9.8 Sources of further information and advice......Page 193 9.10 References......Page 194 10.1 Introduction......Page 195 10.2 Physical principles......Page 197 10.3 Microwave applications......Page 211 10.4 Modelling and verification......Page 216 10.5 Summary and outlook......Page 220 10.6 References......Page 221 11.1 Introduction; principle and uses......Page 225 11.2 Theories and infrared properties......Page 227 11.3 Technologies......Page 232 11.4 Equipment......Page 234 11.5 Applications: case studies and modelling......Page 239 11.6 Future trends......Page 242 11.7 References......Page 244 12.1 Instant infusion: an introduction......Page 246 12.2 Instant infusion in detail......Page 247 12.3 Advantages and disadvantages of instant infusion......Page 249 12.5 The problem of heat resistant spores (HRS)......Page 251 12.6 High-heat infusion in detail......Page 252 12.7 Advantages and disadvantages of high-heat infusion......Page 255 12.8 References......Page 256 13.1 Introduction......Page 258 13.2 Ohmic heating process and equipment......Page 262 13.3 Monitoring and modeling of ohmic heating......Page 264 13.4 Major challenges and needs for future research and development......Page 277 13.5 References......Page 281 14.1 Introduction......Page 283 14.2 Effect of high pressure on micro-organisms......Page 284 14.3 Effect of high pressure on food quality related enzymes......Page 285 14.4 Effect of high pressure on food structure and texture......Page 288 14.5 Effect of high pressure on sensorial and nutritional properties of food......Page 290 14.6 The use of integrated kinetic information in process design and optimization......Page 292 14.7 High pressure processing technology and products......Page 293 14.10 References......Page 295 B......Page 302 C......Page 303 F......Page 304 I......Page 305 M......Page 306 O......Page 307 P......Page 308 S......Page 309 V......Page 310 Z......Page 311 Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue.

Part one of the collection begins with reviews of conventional retort and continuous heat technologies. Part two then looks at the key issues of effective measurement and control in ensuring that a thermal process is effective whilst minimising any undesirable changes in a food. There are chapters on temperature and pressure measurement, validation of heat processes, modelling and simulation of thermal processes, and the measurement and control of changes in a food during thermal processing. The final part of the book looks at emerging thermal technologies which becoming more widely used in the food industry. There are chapters on radio frequency heating, microwave processing, infrared heating, instant and high-heat infusion, and ohmic heating A final chapter considers how thermal processing may be combined with high pressure processing in producing safe, minimally-processed food products.

Thermal technologies in food processing provides food manufacturers and researchers with an authoritative review of thermal processing and food quality. Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue. Part one of the collection begins with reviews of conventional retort and continuous heat technologies. Part two then looks at the key issues of effective measurement and control in ensuring that a thermal process is effective whilst minimising any undesirable changes in a food. There are chapters on temperature and pressure measurement, validation of heat processes, modelling and simulation of thermal processes, and the measurement and control of changes in a food during thermal processing. The final part of the book looks at emerging thermal technologies which becoming more widely used in the food industry. There are chapters on radio frequency heating, microwave processing, infrared heating, instant and high-heat infusion, and ohmic heating A final chapter considers how thermal processing may be combined with high pressure processing in producing safe, minimally-processed food products. Thermal technologies in food processing provides food manufacturers and researchers with an authoritative review of thermal processing and food quality. Thermal technologies usually represent a compromise between their enhancement of sensory characteristics and preservation and their shortcomings in reducing factors such as their nutritional properties. The need to maximize process efficiency and final product quality has led to a number of developments. This book reviews these key developments.