This item is in: Food Science > Technology > Thermal processing technologies
Improving the thermal processing of foods
Edited by P Richardson, Campden BRI, UK
Woodhead Food Series No. 104
This is an excellent text for a university library or library of a company where new methods of thermal processing are being used.
Food Australia
…clarity in writing, and presentation of figures and tables.
IChem Food and Drink Subject Group
The text is well written, the latest ideas and methods used in thermal processing of foods are very well detailed.
Food Australia
- concisely explores prevailing developments in thermal technologies
- summarises key research for improving food preservation techniques
- analyses the effectiveness of methods used to enhance the quality of food
- a fundamental publication for food manufacturers and technologists
- edited by a renowned authority in the field
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 1 examines how best to optimise 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 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.
ISBN 1 85573 730 2
ISBN-13: 978 1 85573 730 3
July 2004
520 pages 234 x 156mm hardback
£165.00 / US$280.00 / €205.00
Usually dispatched within 24 hours
About the editor
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.
Titles which may also be of interest:
Thermal technologies in food processing
The microwave processing of foods
Contents
PART 1 OPTIMISING THERMAL PROCESSES
PART 2 DEVELOPMENTS IN TECHNOLOGIES FOR STERILISATION AND PASTEURISATION
PART 3 DEVELOPMENTS IN CONTINUOUS HEAT PROCESSING
PART 4 IMPROVING VALIDATION OF THERMAL PROCESSES
PART 5 ANALYSING MICROBIAL INACTIVATION IN THERMAL PROCESSING
PART 1 OPTIMISING THERMAL PROCESSES
Optimising the safety and quality of thermally-processed packaged foods
S D Holdsworth, formerly Campden and Chorleywood Food Research Association, UK
- Introduction: reconciling safety and quality
- The kinetics of microbial inactivation during heat treatment
- Setting safe limits for sterilisation and pasteurisation processes
- Setting thermal process parameters to maximise product quality: C-values
- Optimising thermal process conditions for product safety and quality
- Future trends
- Sources of further information and advice
- References
Optimising the efficiency and productivity of thermal processing
J C Oliveira, University College Cork, Ireland
- Introduction: the role of thermal processing in extending shelf-life
- Setting commercial objectives for thermal processes: process optimisation
- Assessing the potential of in-container, aseptic and HTST processing
- Techniques for optimising the efficiency of thermal processes
- Future trends
- References
Optimising the efficiency of batch processing with retort systems in thermal processing
R Simpson, Universidad Tecnica Federico Santa Maria, Chile
- Introduction: batch processing in food canning plants
- Criteria for optimal design and operation of batch processing
- Optimising energy consumption
- Optimising retort scheduling
- Maximising net present value of capital investment for batch processing
- Simultaneous processing of different product lots in the same retort
- Conclusion
- References
- List of symbols
Using computational fluid dynamics to optimise thermal processes
P Verboven, J de Baerdemaeker and B M Nicolai, Katholieke Universiteit Leuven, Belgium
- Introduction: computational fluid dynamics and the importance of fluid flow in thermal processes
- Measurement and simulation of fluid flow in thermal processes
- Using computational fluid dynamics (CFD) to analyse thermal processes
- Improving thermal food processes by CFD: packaged foods, heat exchangers and ovens
- Future trends
- Sources of further information and advice
- References
PART 2 DEVELOPMENTS IN TECHNOLOGIES FOR STERILISATION AND PASTEURISATION
Modelling and optimising retort temperature control
G Bown, Alcan Packaging, UK
- Introduction
- Factors affecting thermal process control
- Modelling techniques for predicting lethal heat
- On-line process control of retort temperature
- Achieving lethality using the pre-heating and cooling phases of the retort cycle
- Future trends
- Sources of further information and advice
- Glossary of terms
- References
Improving rotary thermal processing
G Tucker, Campden and Chorleywood Food Research Association, UK
- Introduction: the use of rotation for batch thermal processing
- The effectiveness of rotation in improving heat transfer
- Optimising mixing during rotation to improve heating rates
- Testing changes in rotation rate to improve heat transfer
- Optimising rotation speeds in thermal processing
- Future trends
- Sources of further information and advice
- References
Developments in packaging formats for retort processing
N May, Campden and Chorleywood Food Research Association, UK
- Introduction: requirements for low- and high-acid foods
- Developments in packaging formats: the metal can
- Developments in packaging formats: the plastic can, pot and bottle
- Retort pouches: construction, sealing, processing and packaging
- Methods of improving glass packaging
- Future trends
- Sources of further information and advice
- References
Developments in cook-chill and sous-vide processing
S Ghazala, Memorial University of Newfoundland, Canada
- Introduction: sous-vide, cook-chill and home-meal-replacement technologies
- The pasteurization process
- Cook-chill systems: process stages
- The sous-vide system: process stages
- Advantages and disadvantages of cook-chill and sous-vide systems
- Requirements for cook-chill and sous-vide processes
- Microbial safety and barrier technology for cook-chill and sous-vide processing
- Good manufacturing practices and HACCP planning for safe cook-chill and sous-vide processing
- Conclusions
- References
PART 3 DEVELOPMENTS IN CONTINUOUS HEAT PROCESSING
Developments in aseptic processing
K P Sandeep, J Simunovic and K R Swartzel, North Carolina State University, USA
- Introduction: key issues in aseptic processing
- Components of an aseptic processing system
- Equipment sterilisation and process validation
- Recent developments in aseptic processing
- Future trends
- Abbreviations
- References
Developments in tubular heat exchangers
G S Tucker, Campden and Chorleywood Food Research Association, UK and U Bolmstedt, Tetra Pak Processing Components AB, Sweden
- Introduction: applications of traditional tubular heat exchangers
- Improving exchanger design: product flow behaviour
- Selecting the right type of tubular heat exchanger
- Heat transfer efficiency in tubular heat exchangers
- Emerging designs and future trends
- Sources of further information and advice
- References
Optimising plate heat exchanger design and operation
L Wang and B Sunden, Lund Institute of Technology, Sweden
- Introduction: plate heat exchangers (PHEs)
- Types of plate heat exchangers
- Application of plate heat exchangers in food processing: pasteurisation and evaporation
- Improving the design of plate heat exchangers: modelling pressure and heat transfer
- Future trends
- Conclusions
- Sources of further information and advice
- List of symbols
- References
Developments in ohmic heating
R Ruan, X Ye and P Chen, University of Minnesota and C Doona and T Yang, US Army Natick Soldier System Cente, USA
- Introduction: ohmic heating principles and technology
- Ohmic heating engineering: design and process control
- Invasive and non-invasive methods of monitoring ohmic heating
- Modelling ohmic heating
- Future trends
- Sources of further information
- References
Air impingement heating
A Singh and R P Singh, University of California – Davis, USA
- Introduction: air impingement processing
- The principles of air impingement processing of food products
- Heat transfer measurements and characteristics in impingement systems
- Design and use of air impingement systems in the food industry
- Modelling and optimising air impingement systems
- Future trends
- List of symbols
- References
Laser-based packaging sterilisation in aseptic processing
K Warriner, University of Guelph, Canada and S Movahedi and W M Waites, University of Nottingham, UK
- Introduction: limitations in current sterilisation methods for aseptic carton packaging
- The principles of laser operation
- Assessing and validating spore inactivation by UV light
- Application of UV laser light in package sterilisation
- Optimising UV-laser sterilisation of cartons: optical and other novel systems
- Future trends
- Sources of further information and advice
- References
PART 4 IMPROVING VALIDATION OF THERMAL PROCESSES
Modelling heat penetration curves in thermal processes
F Eszes and R Rajko, University of Szeged, Hungary
- Introduction: assessing boundary conditions for heat treatment
- Determining thermal diffusivity
- Determining surface heat transfer coefficients
- Increasing the accuracy of heat treatment penetration curves
- Future trends
- Acknowledgement
- References
Validation of heat processes: an overview
G S Tucker, Campden and Chorleywood Research Association, UK
- Introduction: the need for better measurement and control
- Validation methods: objectives and principles
- Validation based on temperature measurement
- Validation based on microbiological methods
- Validation based on biochemical time-temperature integrators
- Future trends
- Sources of further information and advice
- References
The use of data loggers to validate thermal processes
G Shaw, Campden and Chorleywood Food Research Association, UK
- Introduction: the role of data loggers in validating thermal processes
- Types of data loggers
- Using data loggers to measure thermal processes
- Using data loggers to validate thermal processes
- Future trends
- References
The use of time-temperature integrators to validate thermal processes
A Van Loey, Y Guiavarc’h, W Claeys and M Hendrickx, Katholeike Universitat Leuven, The Netherlands
- Introduction: the importance of time-temperature integrators (TTIs)
- The principles of time-temperature integrators
- Application of time-temperature integrators to measure thermal processes
- Strengths and weaknesses of time-temperature integrators
- Future trends
- Sources of further information and advice
- References
New techniques for measuring and validating thermal processes
K P Nott and L D Hall, University of Cambridge, UK
- Introduction: limitations of current temperature measurement
- Minimal and non-invasive measurement techniques
- Magnetic resonance imaging: principles, measurements and processing
- Future trends
- Sources of further information and advice
- References
PART 5 ANALYSING MICROBIAL INACTIVATION IN THERMAL PROCESSING
Analysing the effectiveness of microbial inactivation in thermal processing
M Peleg, University of Massachusetts at Amherst, USA
- Introduction: microbial heat inactivation
- Survival curves, the Weibull distribution function and heat resistance
- Analysing the survival ratio dependence on temperature
- Simulating heating and cooling curves
- Applications of survival patterns in food processing
- Conclusion
- References
Evaluating microbial inactivation models for thermal processing
A H Geeraerd, V P Valdramidis, K Bernaerts and J F Van Impe, Katholeike Universitat Leuven, Belgium
- Introduction
- Description of primary models of inactivation
- Dynamic inactivation models
- Static inactivation models
- Description of secondary models of inactivation
- Modelling the interaction between micro-organisms, food and heat treatment
- Future trends
- Acknowledgements
- References
Identifying and dealing with heat-resistant bacteria
J T Rosnes, Norconserv, Norway
- Introduction: the problem of heat-resistant bacteria
- Heat-resistant bacteria and their growth potential
- Types of heat-resistant microorganisms
- The thermal inactivation kinetics of bacterial spores
- New thermal inactivation processes: microwaves, radio frequency and high pressure processing
- Identifying heat-resistant bacteria
- Sources of further information and advice
- References