Improving the thermal processing of foods

Philip Richardson0849325498, 9780849325496, 1855737302, 9781855737303

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.

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Table of contents :
Preliminaries……Page 1
Contents……Page 5
1 Optimising the safety and quality of thermally processed packaged foods……Page 21
2 Optimising the efficiency and productivity of thermal processing……Page 50
3 Optimising the efficiency of batch processing with retort systems in thermal processing……Page 68
4 Using computational fluid dynamics to optimise thermal processes……Page 100
5 Modelling and optimising retort temperature control……Page 123
6 Improving rotary thermal processing……Page 142
7 Developments in packaging formats for retort processing……Page 156
8 Developments in cook-chill and sous vide processing……Page 195
9 Developments in aseptic processing……Page 206
11 Optimising plate heat exchanger design and operation……Page 221
12 Developments in ohmic heating……Page 242
13 Air impingement heating……Page 271
14 Laser-based packaging sterilisation in aseptic processing……Page 295
15 Modelling heat penetration curves in thermal processes……Page 325
16 Validation of heat processes: an overview……Page 352
17 The use of data loggers to validate thermal processes……Page 371
18 The use of time-temperature integrators (TTIs) to validate thermal processes……Page 383
19 New techniques for measuring and validating thermal processes……Page 403
20 Analyzing the effectiveness of microbial inactivation in thermal processing……Page 429
21 Evaluating microbial inactivation models for thermal processing……Page 445
22 Identifying and dealing with heat-resistant bacteria……Page 472
23 Optimising the thermal processing of liquids containing solid particulates……Page 499
Index……Page 511