Improving the Thermal Processing of Foods

P. Richardson

ISBN 10: 1855737302 / ISBN 13: 9781855737303

Editore: Elsevier Science Jul 2004, 2004

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This item is printed on demand - it takes 3-4 days longer - Neuware -The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality. Improving the thermal processing of foods summarises key research both on improving particular thermal processing techniques and measuring their effectiveness.Part one examines how best to optimise thermal processes, with chapters addressing safety and quality, efficiency and productivity and the application of computational fluid dynamics. Part two focuses on developments in technologies for sterilisation and pasteurisation with chapters on modelling retort temperature control and developments in packaging, sous-vide and cook-chill processing. There are chapters covering continuous heat processing, including 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 detail methods of analysing microbial inactivation in thermal processing and identifying and dealing with heat-resistant bacteria.Improving the thermal processing of foods is a standard reference book for those working in the food processing industry. 520 pp. Englisch.

Codice articolo 9781855737303

Dati bibliografici

• Titolo: Improving the Thermal Processing of Foods
• Editore: Elsevier Science Jul 2004
• Data di pubblicazione: 2004
• Lingua: Inglese
• ISBN 10: 1855737302
• ISBN 13: 9781855737303
• Rilegatura: Buch
• Condizione: Neu
• Dimensioni: 240 L x 172 A x 33 P (millimetri) 240 millimetri di larghezza per 172 millimetri di altezza per 33 millimetri di profondità
• Peso: 921 grammi

Descrizione articolo

Riassunto

The application of heat is both an important method of preserving foods and a means of developing texture, flavor and color. It has long been recognized that thermal technologies must ensure the safety of food without compromising food quality. Improving the thermal processing of foods summarizes key research both on improving particular thermal processing techniques and measuring their effectiveness. 

Part 1 examines how best to optimize thermal processes, with chapters addressing safety and quality, efficiency and productivity and the application of computational fluid dynamics. Part 2 focuses on developments in technologies for sterilization and pasteurization with chapters on modeling retort temperature control and developments in packaging, sous-vide and cook-chill processing. There are chapters covering continuous heat processing, including developments in tubular heat exchangers, aseptic processing and ohmic and air impingement heating. The fourth part considers the validation of thermal processes, modeling heat penetration curves, using data loggers and time-temperature integrators and other new measuring techniques. The final group of chapters detail methods of analyzing microbial inactivation in thermal processing and identifying and dealing with heat-resistant bacteria.

Informazioni sull?autore

Professor Philip Richardson is Head of the Food Manufacturing Technologies Department at the internationally renowned Campden BRI, UK and visiting Professor in Chemical Engineering at Queen’s University, Belfast.