Buch, Englisch, 192 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 1040 g
ISBN: 978-0-7514-0010-6
Verlag: Springer US
Publications in food technology proliferate; however, noticeable by its absence of coverage is the subject of processing and packaging of particulates in foods. Recent years have seen significant advances which will almost certainly result in substitution of existing and conventional retorting. In addition, when com bined with high temperature/short time (HTST) processing, we can expect substantial further growth, reflecting quality and convenience advantages over products processed from yesterday's technologies. The anticipated growth in particulates is driven by both materials and packaging advances and only requires modest marketing of the organoleptic advantages to establish their place on menu options. The directions taken in packaging developments, especially those interfacing with the latest and established methods of processing, are increasingly influ enced by the need to design packaging on a cradle-to-grave basis. Time was when multi-laminated films on board satisfied the total needs of consumers of aseptic products. The problems of recycling combustible, i.e. energy generating mate rials laminated with aluminium foil, are becoming sensitive issues in a world preoccupied with recycling, and are creating openings for alternative and envi ronmentally friendly material combinations. This book brings together advanced technologies in the field, to provide information for professionals with interests in aseptic processing on how to go about selecting a system appropriate to their commercial needs and constraints.
Zielgruppe
Research
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
1 Aseptic processing and packaging of food particulates.- 1.1 Introduction and basic principles.- 1.2 Developments in aseptic processing and filling.- 1.3 Aseptic processing—methodology.- 1.4 Maintaining sterility in aseptic machines.- 1.5 Filling.- 1.6 Closing packs.- 1.7 Typical machines for aseptic packaging of particulate foods.- 1.8 Conclusion.- References.- 2 The market for aseptic products, processing and packaging systems.- 2.1 Introduction.- 2.2 The west European market.- 2.3 The US market.- 2.4 Packaging systems.- 2.5 Future requirements and trends.- References.- 3 Packaging materials—their properties and criteria for selection.- 3.1 Introduction.- 3.2 Pack selection.- 3.3 Pack criteria.- 3.4 Packaging materials compared.- 3.5 Heat-sealing.- 3.6 Shelf-life.- 3.7 Aseptic packs.- 3.8 The cost of packaging.- 3.9 Food packaging legislation.- 3.10 Packaging and the environment.- 4 Ohmic heating.- 4.1 Introduction.- 4.2 Principles of aseptic processing.- 4.3 Processing options.- 4.4 Ohmic heating.- 4.5 Design of the ohmic heater.- 4.6 Aseptic processing using the ohmic heater.- 4.7 Product quality.- 4.8 Products.- 4.9 Commercial installations.- 4.10 Conclusions.- Acknowledgements.- Reference.- 5 The ERCA neutral aseptic system.- 5.1 Introduction.- 5.2 Basic construction of the ERCA machine.- 5.3 Extension of basic machine to NAS® specification.- 5.4 NAS® materials.- 5.5 NAS® machines.- 5.6 Product preparation.- 5.7 Future developments.- 6 Microwave processing and package integration.- 6.1 The technology revolution.- 6.2 Consumer influence.- 6.3 Packaging needs.- 6.4 Packaging materials for microwaveable foods.- 6.5 Microwave heating principles.- 6.6 Extending product shelf-life.- 6.7 Types of microwave processing systems.- Acknowledgements.- References.- 7The Dole process.- 7.1 Introduction.- 7.2 Technology overview.- 7.3 The Dole system.- 8 Microbiological aspects of aseptic processing and packaging.- 8.1 Introduction.- 8.2 Foodborne microorganisms.- 8.3 Raw materials.- 8.4 Processing.- 8.5 Aseptic packaging.- 8.6 Validation of aseptic processing and packaging.- 8.7 Quality control.- 8.8 Quality management.- 8.9 Further thoughts.- References.- 9 Aseptic packaging of liquid foods.- 9.1 Introduction.- 9.2 Requirements for an aseptic packaging machine.- 9.3 Performance and features of an aseptic packaging machine.
