Improving the thermal processing of foods / / edited by Philip Richardson

• Pubblicazione: Boca Raton, FL, : CRC Press; Cambridge, England, : Woodhead Pub., 2004
• Descrizione fisica: 1 online resource (527 p.)
• Disciplina: 664.028
• Soggetto topico: Food - Preservation; Food industry and trade
• Altri autori: RichardsonP
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Front Cover; Improving the Thermal Processing of Foods; Copyright Page; Table of Contents; Contributor contact details; Part I: Opimising thermal processes; Chapter 1. Optimising the safety and quality of thermally processed packaged foods; 1.1 Introduction: reconciling safety and quality; 1.2 The kinetics of microbial inactivation during heat treatment; 1.3 Setting the limits for sterilisation and pasteurisation processes; 1.4 Setting thermal process parameters to maximise product quality: C-values; 1.5 Optimising thermal process conditions for product safety and quality; 1.6 Future trends ; 1.7 Sources of further information and advice1.8 References; Chapter 2. Optimising the efficiency and productivity of thermal processing; 2.1 Introduction: the role of thermal processing in extending shelf-life; 2.2 Setting commercial objectives for thermal processes: process optimisation; 2.3 Assessing the potential of in-container, aseptic and HTST processing; 2.4 Techniques for optimising the efficiency of thermal processes; 2.5 Future trends; 2.6 References; Chapter 3. Optimising the efficiency of batch processing with retort systems in thermal processing ; 3.1 Introduction: batch processing in food canning plants3.2 Criteria for optimal design and operation of batch processing; 3.3 Optimising energy consumption; 3.4 Optimising retort scheduling; 3.5 Maximising net present value of capital investment for batch processing; 3.6 Simultaneous processing of different product lots in the same retort; 3.7 Conclusion; 3.8 List of symbols; 3.9 References; Chapter 4. Using computational fluid dynamics to optimise thermal processes ; 4.1 Introduction: computational fluid dynamics and the importance of fluid flow in thermal processes ; 4.2 Measurement and simulation of fluid flow in thermal processes4.3 Using computational fluid dynamics (CFD) to analyse thermal processes; 4.4 Improving thermal food processes by CFD: packaged foods, heat exchangers and ovens; 4.5 Future trends; 4.6 Sources of further information and advice; 4.7 References; Part II: Developments in technologies for sterilisation and pasteurisation ; Chapter 5. Modelling and optimising retort temperature control ; 5.1 Introduction; 5.2 Factors affecting thermal process control; 5.3 Modelling techniques for predicting lethal heat ; 5.4 On-line process control of retort temperature5.5 Achieving lethality using the pre-heating and cooling phases of the retort cycle; 5.6 Future trends; 5.7 Sources of further information and advice; 5.8 Glossary of terms; 5.9 References; Chapter 6. Improving rotary thermal processing; 6.1 Introduction: the use of rotation for batch thermal processing; 6.2 The effectiveness of rotation in improving heat transfer; 6.3 Optimising mixing during rotation to improve heating rates; 6.4 Testing changes in rotation rate to improve heat transfer; 6.5 Optimising rotation speeds in thermal processing ; 6.6 Future trends
• Sommario/riassunto: 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 f
• Altri titoli varianti: Dictionary of nutrition and food technology
• Titolo autorizzato: Improving the thermal processing of foods
• ISBN: 9786610373055; 1-280-37305-9; 1-85573-907-0; 1-61344-406-0
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9911004722903321
• Lo trovi qui: Univ. Federico II
• Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition