This book provides a comprehensive overview of the physical and
engineering aspects of the thermal processing of packaged foods,
i.e. the heating and cooling of food products hermetically sealed
in cans, glass or plastic containers.
It examines the methods and
theoretical models used to establish the required time and
temperature of processes to achieve sterility or pasteurization
of the packaged food, and gives practical guidance on the
implementation of these methods.
This book will help ensure that food
processes are adequate and that the food produced is of acceptable
quality and free from public hazard. Written primarily for food
process engineers and those involved in the development of new
products and equipment, this book will also be of interest to
quality assurance personnel, regulatory officials and those in
academia and research institutions.
Contents:
Introduction. Heat transfer. Kinetics of thermal processing.
Sterilization, pasteurization and cooking criteria. Factors
affecting heat penetration. Process evaluation techniques.
Quality optimization. Engineering aspects. Retort control.
Safety aspects. Appendices.
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