Sterilization of Food in Retort Pouches

2006
ISBN: 978-0-387-31128-9
Verlag: Springer US

Buch, Englisch, 205 Seiten, Format (B × H): 183 mm x 260 mm, Gewicht: 642 g

Reihe: Food Engineering Series

The subject of sterilization of food in cans has been studied both experimentally and theoretically, but limited work has been undertaken to study the sterilization of food in pouches. This book examines the interaction between fluid mechanics, heat transfer and microbial inactivation during sterilization of food in pouches. Such interaction is complex and if ignored would lead to incorrect information not only on food sterility but also on food quality.

Zielgruppe

Research

Autoren/Hrsg.

Farid, Mohammed M.

Ghani Al-Baali, A.G. Abdul

Fachgebiete

• Naturwissenschaften Chemie Chemie Allgemein
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Thermal Sterilization Of Food.- Heat Transfer Principles.- Principles Of Thermal Sterilization.- Fundamentals Of Computational Fluid Dynamics.- Thermal Sterilization Of Food In Cans.- Theoretical Analysis Of Thermal Sterilization Of Food In 3-D Pouches.- Pouch Product Quality.- Experimental Measurements Of Thermal Sterilization Of Food In 3-D Pouches.- A New Computational Technique For The Estimation Of Sterilization Time In Canned Food.