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Thermal technologies in food processing

Edited by P Richardson, Campden BRI, UK

Woodhead Food Series No. 55

…highly recommended for use by universities and by processors interested in the subject.
Food Australia

Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue.

Part One of the collection begins with reviews of conventional retort and continuous heat technologies.

Part Two then looks at the key issues of effective measurement and control in ensuring that a thermal process is effective whilst minimising any undesirable changes in a food. There are chapters on temperature and pressure measurement, validation of heat processes, modelling and simulation of thermal processes, and the measurement and control of changes in a food during thermal processing.

The final part of the book looks at emerging thermal technologies which becoming more widely used in the food industry. There are chapters on radio frequency heating, microwave processing, infrared heating, instant and high-heat infusion, and ohmic heating A final chapter considers how thermal processing may be combined with high pressure processing in producing safe, minimally-processed food products.

Thermal technologies in food processing will provide food manufacturers and researchers with an authoritative review of thermal processing and food quality.

ISBN 1 85573 558 X
ISBN-13: 978 1 85573 558 3
April 2001
312 pages  234 x 156mm  hardback  
£140.00 / US$240.00 / €175.00

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About the editor

Philip Richardson is Head of the Department of Process and Product Development at the internationally-renowned Campden BRI. He is also visiting Professor in Chemical Engineering at the Queen's University of Belfast.

Titles which may also be of interest:
Improving the thermal processing of foods
The microwave processing of foods

Contents

PART 1 CONVENTIONAL TECHNOLOGIES
PART 2 MEASUREMENT AND CONTROL
Part 3: New thermal technologies

Introduction
P Richardson, Campden and Chorleywood Food Research Association, UK

PART 1 CONVENTIONAL TECHNOLOGIES

Retort technology
N May, Campden and Chorleywood Food Research Association, UK
 - Introduction
 - The basic retort cycle
 - Selection of container
 - Selection of a retort
 - The influence of heating medium on retort performance
 - Future trends
 - Sources of further information and advice
 - References

Continuous heat processing
S Emond, Campden and Chorleywood Food Research Association, UK
 - Introduction
 - Indirect heating
 - Direct heating
 - Holding section
 - Future trends
 - Sources of further information and advice
 - References

PART 2 MEASUREMENT AND CONTROL

Pressure and temperature measurement in food process control
P G Berrie, Endress and Hauser Process Solutions AG, Reinach
 - Introduction
 - Pressure measurement
 - Temperature measurement
 - General instrument design
 - References

Validation of heat processes
G Tucker, Campden and Chorleywood Food Research Association, UK
 - Introduction: the need for better measurement and control
 - Validation methods: objectives and principles
 - Temperature distribution testing
 - Heat penetration testing
 - Microbiological spore methods
 - Biochemical time and temperature indicators
 - Future trends
 - Sources of further information and advice
 - References

Modelling and simulation of thermal processes
B M Nicolai, P Verboven and N Scheerlinck, Katholieke Universiteit, Leuven, Belgium
 - Introduction
 - Modelling of conduction heat transfer: the Fourier equation
 - The Navier--Stokes equations
 - Numerical methods
 - Applications
 - Conclusions
 - Acknowledgements
 - References

Modelling particular thermal technologies
S Bakalis, P W Cox and P J Fryer, University of Birmingham, UK
 - Introduction
 - Processing of packed and solid foods
 - Continuous heating and cooling processes
 - Heat generation methods: ohmic and microwave heating
 - Developments in the field
 - References

Thermal processing and food quality: analysis and control
A Arnoldi, University of Milan, Italy
 - Introduction: the importance of thermal processing
 - The importance of the Maillard reaction
 - Thermal processing and food safety
 - Thermal processing and nutritional quality
 - Thermal processing, food flavour and colour
 - Maillard reaction and lipid oxidation
 - Controlling factors in the Maillard reaction
 - Methods of measurement
 - Application to the processing of particular foods
 - Future trends
 - Sources of further information and advice
 - References

Part 3: New thermal technologies

Radio frequency heating
A T Rowley, EA Technology Limited, Chester, UK
 - Introduction
 - Basic principles of RF heating
 - Application to food processing
 - Advantages and disadvantages of RF heating
 - RF heating technologies
 - Case studies
 - Future trends in RF heating
 - Sources of further information and advice
 - Acknowledgements
 - References

Microwave processing
M Regier and H Schubert, University of Karlsruhe
 - Introduction
 - Physical principles
 - Microwave applications
 - Modelling and verification
 - Summary and outlook
 - References

Infrared heating
C Skjoldebrand, ABB Automation Systems (formerly Swedish Institute for Food Research (SIK)), Tumba
 - Introduction: principle and uses
 - Theories and infrared properties
 - Technologies
 - Equipment
 - Applications: case studies and modelling
 - Future trends
 - References

Instant and high-heat infusion
J Anderson, APV Nordic, Silkeborg, Sweden
 - Instant infusion: an introduction
 - Instant infusion in detail
 - Advantages and disadvantages of instant infusion
 - High-heat infusion: an introduction
 - The problem of heat resistant spores (HRS)
 - High-heat infusion in detail
 - Advantages and disadvantages of high-heat infusion
 - References

Ohmic heating
R Ruan, X Ye, P Chen and I Taub, University of Minnesota, USA
 - Introduction
 - Ohmic heating process and equipment
 - Monitoring and modelling of ohmic heating
 - Major challenges and needs for future research and development
 - References

Combined high pressure thermal treatment of foods
L Ludikhuyze, A Van Loey, Indrawati and M Hendrickx, Katholieke Universiteit, Leuven, Belgium
 - Introduction
 - Effect of high pressure on micro-organisms
 - Effect of high pressure on food quality related enzymes
 - Effect of high pressure on food structure and texture
 - Effect of high pressure on sensorial and nutritional properties of foods
 - The use of integrated kinetic information in process design and optimization
 - High pressure processing technology and products
 - Conclusive remarks
 - Acknowledgement
 - References