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Improving the thermal processing of foods
Dictionary of nutrition and food technology
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 technologiesSummarises key research for improving food preservation techniquesAnalyses the effectiveness of methods used to enhance the quality of food.
pt. 1. Optimising thermal processes: 1. Optimising the safety and quality of thermally processed packaged foods ; 2. Optimising the efficiency and productivity of thermal processing ; 3. Optimising the efficiency of batch processing with retort systems in thermal processing ; 4. Using computational fluid dynamics to optimise thermal processes -- pt. 2. Developments in technologies for sterilisation and pasteurisation: 5. Modelling and optimising retort temperature control ; 6. Improving rotary thermal processing ; 7. Developments in packagin formats for retort processing ; Developments in cook-chill and sous vide processing -- pt. 3. Developments in continuous heat processing: 9. Developments in aseptic processing ; 10. Developments in tubular heat exchangers ; 11. Optimising plate heat exchanger design and operation ; 12. Developments in ohmic heating ; 13. Air impingement heating ; 14. Laser-based packaging sterilisation in aseptic processing -- pt. 4. Improving validation of thermal processes: 15. Modelling heat penetration curves in thermal processes ; 16. Validation of heat proceses : an overview ; 17. The use of date loggers to validate thermal processes ; 18. The use of time-temperature integrators (TTIs) to validate thermal processes ; 19. New techniques for measuring and validating thermal processes -- pt. 5. Analysing microbial inactivation in thermal processing: 20. Analyzing the effectiveness of microbial inactivation in thermal processing ; 21. Evaluation microbial inactivation models for thermal processing ; 22. Identifying and dealing with heat-resistant bacteria -- pt. 6. Appendix: 23. Optimising the thermal processing of liquids containing sold particulates.
Includes bibliographical references and index.
Boca Raton : CRC Press ; Cambridge : Woodhead Pub., 2004
Woodhead Publishing in food science and technology