Thermal Processing of Packaged Foods (eBook)

S. Daniel Holdsworth, Ricardo Simpson (Autoren)

eBook Download: PDF

2007 | 2. Auflage
XVI, 407 Seiten
Springer-Verlag
978-0-387-72250-4 (ISBN)

Infos

1. 1. Thermal Processing Principles 1. 1. 1. ThermalProcessing A generation ago the title of this book would have contained such terms as canning, bottling, sterilization and heat preservation; however, with the passage of time it has become necessary to use a more general title. The term thermal processing is used here in a general sense and relates to the determination of heating conditions required to produce microbiologically safe products of acce- able eating quality. It conveys the essential point that this book is concerned with the heating and cooling of packaged food products. The only attempt to produce a generic title has been due to Bitting (1937), who used the term appertizing, after the process developed and commercialized by Nicholas Appert (1810) to describe the canning and bottling process. Despite the need for a generic term, rather surprisingly, this has never been used to any great extent in the technical press. The phrase packaged foods is also used in a general sense, and we shall be concerned with a variety of packaging materials, not just tin-plate, aluminum and glass, but also rigid and semi-rigid plastic materials formed into the shape of cans, pouches and bottles. The products known originally as canned or bottled products are now referred to as heat-preserved foods or thermally processed foods. Thermal Processing is part of a much wider ?eld–that of industrial sterilization–whichincludesmedicalandpharmaceutical applications. Thosec- cerned with these subjects will ?nd much of the information in this book will apply directly to their technologies.

Inhalt

Contents 7
Preface (First Edition) 14
Preface (Second Edition) 16
Introduction 17
1.1. Thermal Processing Principles 17
1.2. Canning Operations 18
1.3. Packaging Materials 20
1.4. Some Historical Details 25
References 27
Heat Transfer 30
2.1. Introduction 30
2.2. Heat Transfer by Conduction 32
2.3. Heat Transfer by Convection 61
2.4. Radiation Heating 81
2.5. Some Computer Programs 85
References 86
Kinetics of Thermal Processing 103
3.1. Introduction 103
3.2. Methods of Representing Kinetic Changes 112
3.3. Kinetics of Food Quality Factor Retention 127
References 131
Sterilization, Pasteurization and Cooking Criteria 139
4.1. Sterilization Value 139
4.2. Cooking Values 147
4.3. Pasteurization Value 150
4.4. Minimally Processed Foods 151
4.5. Process Achievement Standards 153
References 154
Heat Penetration in Packaged Foods 158
5.1. Introduction 158
5.2. Experimental Determination 161
5.3. Graphical Analysis of Heat Penetration Data 167
5.4. Theoretical Analysis of Heat Penetration Curves 175
5.5. Factors Affecting Heat Penetration 177
5.6. Simulation of Thermal Processing of Non-Symmetric and Irregular- Shaped Foods Vacuum Packed in Retort Pouches: A Numerical Example 183
References 187
Process Evaluation Techniques 192
6.1. Determination of F-Values: Process Safety 192
6.2. The General Method 192
6.3. Analytical Methods 205
6.4. Some Formula Methods 208
6.5. Mass-Average Sterilizing Values 229
6.6. Some Factors Affecting F-Values 230
6.7. Microbiological Methods 234
6.8. A Guide to Sterilization Values 239
6.9. Computerized Process Calculations 240
References 243
Quality Optimization 255
7.1. Introduction 255
7.2. Cooking Versus Microbial Inactivation 256
7.3. Process Evaluation 258
7.4. Optimization of Thermal Processing Conditions 260
7.5. Quality Assessment Through Mass Balance 274
7.6. Conclusions 278
References 278
Engineering Aspects of Thermal Processing 286
8.1. Thermal Processing Equipment 286
8.2. Total and Transient Energy Consumption in Batch Retort Processing 308
8.3. Pressures in Containers 313
8.3.4. Semi-Rigid Containers 315
8.4. Mechanical Agitation and Rotation of Cans 316
8.5. Commercial Pasteurizers 320
8.6. Computer Simulation of Fluid Dynamics Heat Transfer 321
8.7. Batch Processing and Retort Scheduling 321
8.8. Simultaneous Sterilization of Different Product Lots in the Same Retort 328
References 331
Retort Control 341
9.1. Process Instrumentation 341
9.2. Process Control 346
9.3. Retort Control 350
9.4. Industrial Automation of Batch Retorts 359
References 365
Safety Aspects of Thermal Processing 370
10.1. Introduction 370
10.2. Information Sources 370
10.3. Some Techniques for the Implementation of GMP 372
10.4. Aspects of GMP 373
10.5. Thermal Process Validation 375
References 377
Appendix A: Kinetic Factors for Microbial Inactivation 379
References 387
Appendix B: Kinetic Factors for Quality Attributes 391
References 402
Appendix C: Heat Penetration Protocols 408
IFTPS 408
IFTPS Protocols 408
Appendix D: FDA Food Process Filing 409
Index 410

Produkt-Details

• Erscheint lt. Verlag: 27.12.2007
• Reihe/Serie: Food Engineering Series
• Reihe/Serie: Food Engineering Series
• Zusatzinfo: XVI, 407 p.
• Verlagsort: New York
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Chemie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Schlagworte: amines • foodpackaging • foodprocessing • FoodScience • packagedfoods • Processing • thermalprocessing
• ISBN-10: 0-387-72250-5 / 0387722505
• ISBN-13: 978-0-387-72250-4 / 9780387722504