A fully revised and updated edition of a hugely practical work. Unlike other texts on thermal processing, which cover the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products.

This is the second edition of Holdsworth and Simpson's highly practical work on a subject of growing importance in this age of convenience foods. As before, it discusses the physical and engineering aspects of the thermal processing of packaged foods, and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. However, new material includes the increased use of new packaging materials, including retortable pouches and the use of containers made from other plastic composite materials, as well as the application of newer processing methods which use heat transfer media such a hot water, air/steam and steam/water, which are necessary for the newer forms of packaging material. Unlike other texts on thermal processing, which cover very adequately the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products.

Provides an up-to-date overview of the physical and engineering aspects of the thermal processing of packaged food Discusses methods of calculation and theoretical models used to establish the required time and temperature of processes necessary to ensure the required safety of the food product Presents practical guidance on the use of various techniques for process evaluation Includes supplementary material: sn.pub/extras

Klappentext

Thermal Processing of Packaged Foods, Second Edition, discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods that have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food.
New features in this edition include:
The increased use of new packaging materials, including retortable pouches and the use of containers made from other plastic composite materials
The application of newer processing methods which use heat transfer media such as hot water, air/steam, and steam/water, which are necessary for the newer forms of packaging material
New methods of theoretically calculating the heat transfer characteristics during processing, including three-dimensional modeling and application of computerized fluid dynamics (CFD) techniques
The implications of newer models for microbial destruction
The development of process schedules for quality optimization in newer packaging materials
Important new aspects of methods of retort control
Unlike other texts on thermal processing, which cover very adequately the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products.
About the Authors
S. Daniel Holdsworth, a former researcher for 25 years with the Campden and Chorleywood Food Research Association.
Ricardo Simpson,a professor in Universidad Técnica Federico Santa María, Department of Chemical, Biotechnological and Environmental Processes.

Zusammenfassung
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.

Inhalt
Heat Transfer.- Kinetics of Thermal Processing.- Sterilization, Pasteurization and Cooking Criteria.- Heat Penetration in Packaged Foods.- Process Evaluation Techniques.- Quality Optimization.- Engineering Aspects of Thermal Processing.- Retort Control.- Safety Aspects of Thermal Processing.