Thermal Processing of Packaged Foods

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This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third ed...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autores principales: Holdsworth, S. Donald (Autor), Simpson, Ricardo (Autor)
Autor Corporativo: SpringerLink (Online service)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cham : Springer International Publishing : Imprint: Springer, 2016.
Edición:3rd ed. 2016.
Colección:Food Engineering Series,
Temas:
Food science.
Food Science.
Acceso en línea:Texto Completo
Tabla de Contenidos:
  • Preface First Edition
  • Preface Second Edition
  • Foreword Third Edition
  • Part I. Fundamentals of Thermal Food Processing
  • 1. Introduction
  • 2. Heat Transfer
  • 3. Kinetics of Thermal Processing
  • 4. Sterilization, Pasteurization and Cooking Criteria
  • 5. Safety Aspects of Thermal Processing
  • Part II. Thermal Food Process Evaluation Techniques
  • 6. Heat Penetration in Packaged Foods
  • 7. The General Method and Its Applications
  • 8. Formula Methods and Analytical Techniques
  • 9. Some Factors Affecting F-Values and Mass-Average Sterilizing Values
  • 10. Microbiological Methods
  • 11. Software for Thermal Food Processing Evaluation and Optimization
  • Part III. Engineering Aspects of Thermal Food Processing
  • 12. Pressures in Containers
  • 13. Mechanical Agitation and Rotation of Cans
  • 14. Simultaneous Sterilization
  • 15. Total and Transient Energy Consumption in Batch Retort Processing
  • 16. Batch Processing, Retort Scheduling and Optimizing Plant Production
  • 17. Thermal Food Processing Equipment
  • Part IV. Mathematical Modeling, Simulation, Optimization, Control and Automation
  • 18. Computational Fluid Dynamics in Thermal Food Processing
  • 19. Optimization of Thermal Food Processing
  • 20. Multiobjective Optimization in Thermal Food Processing
  • 21. Process Instrumentation, Online Control and Plant Automation
  • Part V. Innovative Thermal Food Processing
  • 22. High-Pressure Thermal Sterilization (HPTS) and Ohmic Heating (OH) Applied to Thermal Food Processing
  • Index.

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