Holdsworth / Simpson Thermal Processing of Packaged Foods

2. Auflage 2007
ISBN: 978-0-387-72250-4
Verlag: Springer US
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 407 Seiten

Reihe: Food Engineering Series

1. 1. Thermal Processing Principles 1. 1. 1. ThermalProcessing A generation ago the title of this book would have contained such terms as canning, bottling, sterilization and heat preservation; however, with the passage of time it has become necessary to use a more general title. The term thermal processing is used here in a general sense and relates to the determination of heating conditions required to produce microbiologically safe products of acce- able eating quality. It conveys the essential point that this book is concerned with the heating and cooling of packaged food products. The only attempt to produce a generic title has been due to Bitting (1937), who used the term appertizing, after the process developed and commercialized by Nicholas Appert (1810) to describe the canning and bottling process. Despite the need for a generic term, rather surprisingly, this has never been used to any great extent in the technical press. The phrase packaged foods is also used in a general sense, and we shall be concerned with a variety of packaging materials, not just tin-plate, aluminum and glass, but also rigid and semi-rigid plastic materials formed into the shape of cans, pouches and bottles. The products known originally as canned or bottled products are now referred to as heat-preserved foods or thermally processed foods. Thermal Processing is part of a much wider ?eld–that of industrial sterilization–whichincludesmedicalandpharmaceutical applications. Thosec- cerned with these subjects will ?nd much of the information in this book will apply directly to their technologies.

Autoren/Hrsg.

Holdsworth, S. Daniel

Simpson, Ricardo

Inhaltsverzeichnis

1;Contents;7
2;Preface (First Edition);14
3;Preface (Second Edition);16
4;Introduction;17
4.1;1.1. Thermal Processing Principles ;17
4.2;1.2. Canning Operations ;18
4.3;1.3. Packaging Materials ;20
4.4;1.4. Some Historical Details;25
4.5;References;27
5;Heat Transfer;30
5.1;2.1. Introduction ;30
5.2;2.2. Heat Transfer by Conduction ;32
5.3;2.3. Heat Transfer by Convection ;61
5.4;2.4. Radiation Heating;81
5.5;2.5. Some Computer Programs;85
5.6;References;86
6;Kinetics of Thermal Processing;103
6.1;3.1. Introduction ;103
6.2;3.2. Methods of Representing Kinetic Changes ;112
6.3;3.3. Kinetics of Food Quality Factor Retention ;127
6.4;References;131
7;Sterilization, Pasteurization and Cooking Criteria;139
7.1;4.1. Sterilization Value ;139
7.2;4.2. Cooking Values ;147
7.3;4.3. Pasteurization Value;150
7.4;4.4. Minimally Processed Foods;151
7.5;4.5. Process Achievement Standards ;153
7.6;References;154
8;Heat Penetration in Packaged Foods;158
8.1;5.1. Introduction;158
8.2;5.2. Experimental Determination ;161
8.3;5.3. Graphical Analysis of Heat Penetration Data ;167
8.4;5.4. Theoretical Analysis of Heat Penetration Curves ;175
8.5;5.5. Factors Affecting Heat Penetration ;177
8.6;5.6. Simulation of Thermal Processing of Non-Symmetric and Irregular- Shaped Foods Vacuum Packed in Retort Pouches: A Numerical Example;183
8.7;References;187
9;Process Evaluation Techniques;192
9.1;6.1. Determination of F-Values: Process Safety;192
9.2;6.2. The General Method;192
9.3;6.3. Analytical Methods;205
9.4;6.4. Some Formula Methods ;208
9.5;6.5. Mass-Average Sterilizing Values;229
9.6;6.6. Some Factors Affecting F-Values ;230
9.7;6.7. Microbiological Methods ;234
9.8;6.8. A Guide to Sterilization Values;239
9.9;6.9. Computerized Process Calculations;240
9.10;References;243
10;Quality Optimization;255
10.1;7.1. Introduction;255
10.2;7.2. Cooking Versus Microbial Inactivation;256
10.3;7.3. Process Evaluation;258
10.4;7.4. Optimization of Thermal Processing Conditions ;260
10.5;7.5. Quality Assessment Through Mass Balance;274
10.6;7.6. Conclusions;278
10.7;References;278
11;Engineering Aspects of Thermal Processing;286
11.1;8.1. Thermal Processing Equipment ;286
11.2;8.2. Total and Transient Energy Consumption in Batch Retort Processing;308
11.3;8.3. Pressures in Containers ;313
11.4;8.3.4. Semi-Rigid Containers;315
11.5;8.4. Mechanical Agitation and Rotation of Cans;316
11.6;8.5. Commercial Pasteurizers;320
11.7;8.6. Computer Simulation of Fluid Dynamics Heat Transfer;321
11.8;8.7. Batch Processing and Retort Scheduling;321
11.9;8.8. Simultaneous Sterilization of Different Product Lots in the Same Retort;328
11.10;References;331
12;Retort Control;341
12.1;9.1. Process Instrumentation ;341
12.2;9.2. Process Control ;346
12.3;9.3. Retort Control ;350
12.4;9.4. Industrial Automation of Batch Retorts;359
12.5;References;365
13;Safety Aspects of Thermal Processing;370
13.1;10.1. Introduction;370
13.2;10.2. Information Sources ;370
13.3;10.3. Some Techniques for the Implementation of GMP ;372
13.4;10.4. Aspects of GMP ;373
13.5;10.5. Thermal Process Validation ;375
13.6;References;377
14;Appendix A: Kinetic Factors for Microbial Inactivation;379
14.1;References;387
15;Appendix B: Kinetic Factors for Quality Attributes;391
15.1;References;402
16;Appendix C: Heat Penetration Protocols;408
16.1;IFTPS;408
16.2;IFTPS Protocols;408
17;Appendix D: FDA Food Process Filing;409
18;Index;410