Improving the thermal processing of foods
著者
書誌事項
Improving the thermal processing of foods
（Woodhead Publishing in food science, technology and nutrition）
CRC Press , Woodhead Pub., 2004
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注記
Includes bibliographies and index
内容説明・目次
内容説明
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.
目次
- Part I: Optimizing Thermal Processes Optimising the Safety and Quality of Thermally-Processed Packaged Foods, S D Holdsworth Reconciling Safety and Quality Kinetics of Microbial Inactivation during Heat Treatment Setting Safe Limits for Sterilisation and Pasteurisation Processes Setting Thermal Process Parameters to Maximise Product Quality: C-values Optimising Thermal Process Conditions for Product Safety and Quality Optimising Efficiency and Productivity of Thermal Processing, J C Oliveira Role of Thermal Processing in Extending Shelf-life Setting Commercial Objectives for Thermal Processes: Process Optimisation Assessing the Potential of In-container, Aseptic and HTST Processing Techniques for Optimising the Efficiency of Thermal Processes Optimising Efficiency of Batch Processing with Retort Systems in Thermal Processing, R Simpson Batch Processing in Food Canning Plants Criteria for Optimal Design and Operation of Batch Processing Optimising Energy Consumption Optimising Retort Scheduling Maximising Net Present Value of Capital Investment for Batch Processing Simultaneous Processing of Different Product Lots in the Same Retort Using Computational Fluid Dynamics to Optimise Thermal Processes, P Verboven, J. de Baerdemaeker, and B.M. Nicolai Computational Fluid Dynamics and the Importance of Fluid Flow in Thermal Processes Measurement and Simulation of Fluid flow in Thermal Processes Using Computational Fluid Dynamics (CFD) to Analyse Thermal Processes Improving Thermal Food Processes by CFD: Packaged Foods, Heat Exchangers, and Ovens Part II: Developments in Technologies for Sterilisation and Pasteurisation Modelling and Optimising Retort Temperature Control, G Bown Factors Affecting Thermal Process Control Modelling Techniques for Predicting Lethal Heat On-line Process Control of Retort Temperature Achieving Lethality Using the Pre-heating and Cooling Phases of the Retort Cycle Improving Rotary Thermal Processing, G Tucker Use of Rotation for Batch Thermal Processing Effectiveness of Rotation in Improving Heat Transfer Optimising Mixing during Rotation to Improve Heating Rates Testing Changes in Rotation Rate to Improve Heat Transfer Optimising Rotation Speeds in Thermal Processing Developments in Packaging Formats for Retort Processing, N May Requirements for Low- and High-acid Foods Developments in Packaging Formats: the Metal Can Developments in Packaging Formats: the Plastic Can, Pot, and Bottle Retort Pouches: Construction, Sealing, Processing and Packaging Methods of Improving Glass Packaging Developments in Cook-chill and Sous Vide Processing, S Ghazala Sous-vide, Cook-chill and Home-meal-Replacement Technologies Pasteurization Process Cook-chill Systems: Process Stages The Sous vide System: Process Stages Advantages and Disadvantages of Cook-chill and Sous vide Systems Requirements for Cook-chill and Sous vide Processes Microbial Safety and Barrier Technology for Cook-chill and Sous Vide Processing Good Manufacturing Practices and HACCP Planning for Safe Cook-chill and Sous Vide Processing Part III: Developments in Continuous Heat Processing Developments in Aseptic Processing, K P Sandeep, J Simunovic, and K R Swartzel Key Issues in Aseptic Processing Components of an Aseptic Processing System Equipment Sterilisation and Process Validation Recent Developments in Aseptic Processing Developments in Tubular Heat Exchangers, G. S. Tucker and U. Bolmstedt Applications of Traditional Tubular Heat Exchangers Improving Exchanger Design: Product Flow Behaviour Selecting the Right Type of Tubular Heat Exchanger Heat Transfer Efficiency in Tubular Heat Exchangers Emerging Designs and Future Trends Optimising Plate Heat Exchanger Design and Operation, L Wang and B Sunden Plate Heat Exchangers (PHEs) Types of PHEs Application of PHEs in Food Processing: Pasteurisation and Evaporation Improving the Design of PHEs: Modelling Pressure and Heat Transfer Developments in Ohmic Heating, R Ruan, X Ye & P Chen, C Doona, & T Yang Ohmic Heating Principles and Technology Ohmic Heating Engineering: Design and Process Control Invasive and Non-invasive Methods of Monitoring Ohmic Heating Modelling Ohmic Heating Air Impingement Heating, A Singh and R P Singh Air Impingement Processing Principles of Air Impingement Processing of Food Products Heat Transfer Measurements and Characteristics in Impingement Systems Design and Use of Air Impingement Systems in the Food Industry Modelling and Optimising Air Impingement Systems Laser-based Packaging Sterilisation in Aseptic Processing, K Warriner, S Movahedi, & W Waites Limitations in Current Sterilisation Methods for Aseptic Carton Packaging Principles of Laser Operation Assessing and Validating Spore Inactivation by UV light Application of UV Laser Light in Package Sterilisation Optimising UV-laser Sterilisation of Cartons: Optical and other Novel Systems Part IV: Improving Validation of Thermal Processes Modelling Heat Penetration Curves in Thermal Processes, F Eszes and R Rajko Assessing Boundary Conditions for Heat Treatment Determining Thermal Diffusivity Determining Surface Heat Transfer Coefficients Increasing the Accuracy of Heat Treatment Penetration Curves Validation of Heat Processes: an Overview, G S Tucker The Need for Better Measurement and Control Validation Methods: Objectives and Principles
- Validation Based on Temperature Measurement Validation Based on Microbiological Methods Validation Based on Biochemical Time-temperature Integrators Use of Data Loggers to Validate Thermal Processes, G Shaw Role of Data Loggers in Validating Thermal Processes Types of Data Loggers Using Data Loggers to Measure Thermal Processes Using Data Loggers to Validate Thermal Processes Use of Time-temperature Integrators to Validate Thermal Processes, A Van Loey, Y. Guiavarc'h, W. Claeys, and M. Hendrickx Importance of Time Temperature Integrators (TTIs) Principles of Time Temperature Integrators Application of Time Temperature Integrators to Measure Thermal Processes Strengths and Weaknesses of Time Temperature Integrators New Techniques for Measuring and Validating Thermal Processes, K P Nott and L D Hall Limitations of Current Temperature Measurement Minimal and Non-invasive Measurement Techniques Magnetic Resonance Imaging: Principles, Measurements and Processing Part V: Analysing Microbial Inactivation in Thermal Processing Analysing the Effectiveness of Microbial Inactivation in Thermal Processing, M Peleg Microbial Heat Inactivation Survival Curves, the Weibull Distribution Function and Heat Resistance Analysing the Survival Ratio Dependence on Temperature Simulating Heating and Cooling Curves Applications of Survival Patterns in Food Processing Evaluating Microbial Inactivation Models for Thermal Processing, A H Geeraerd, V.P. Valdramidis, K. Bernaerts, & J.F. Van Impe Description of Primary Models of Inactivation Dynamic Inactivation Models Static Inactivation Models Description of Secondary Models of Inactivation Modelling the Interaction between Micro-organisms, Food, and Heat Treatment Identifying and Dealing with Heat-resistant Bacteria, J. T. Rosnes Problem of Heat-resistant Bacteria Heat-resistant Bacteria and their Growth Potential Types of Heat-resistant Microorganisms Thermal Inactivation kinetics of Bacterial Spores New Thermal Inactivation Processes: Microwaves, Radio Frequency and High Pressure Processing Identifying Heat-resistant Bacteria Part VI Appendix Optimising the Thermal Processing of Liquids Containing solid Particulates, N. Heppel Problems with Heating Liquids Containing Solid Particulates Residence Time Distribution of Solid Particulates and Liquid Phase Liquid-particulate Heat Transfer Measurement of the Overall Thermal Treatment Received: Time Temperature Integrators (TTIs) Optimising Heat Transfer Conclusions, future trends, sources, advice, and references follow each part.
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