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Informationen zum Autor 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. Klappentext Developments in technology now enable the production of in-pack processed foods with improved sensory quality! as well as new types of in-pack! heat-preserved products packaged in innovative containers. This book reviews these advances in packaging formats and processing technologies and their application to produce higher quality! safer foods. Zusammenfassung Developments in technology now enable the production of in-pack processed foods with improved sensory quality, as well as new types of in-pack, heat-preserved products packaged in innovative containers. This book reviews these advances in packaging formats and processing technologies and their application to produce higher quality, safer foods. Inhaltsverzeichnis Part 1 Advances in packaging formats for in-pack processed foods: Advances in can design and the impact of sterilisation systems on container specifications; Retortable pouches; Improving retortable plastics; Advances in sealing and seaming and methods to detect defects. Part 2 Advances in processing technology: Advances in retort equipment and control systems; The Zinetec ShakaTM retort and product quality; Optimising the processing of flexible containers; Wireless data loggers to study heat penetration in retorted foods; Advances in indicators to monitor production of in-pack processed foods; On-line correction of in-pack processing of foods and validation of automated processes to improve product quality; Neural network method of modelling heat penetration during retorting; The role of Computational Fluid Dynamics in the improvement of rotary thermal processes. Part 3 Safety of in-pack processed foods: Emerging pathogens of concern in in-pack heat processed foods; Foodborne clostridia and the safety of in-pack preserved foods; Hazardous compounds in processed foods. Part 4 Improving the quality of particular in-pack processed products: Use of the natural food preservatives! nisin and natamycin! to reduce detrimental thermal impact on product quality; Novel methods to optimise the quality of in-pack processed fruit and vegetables: high pressure processing; Novel methods to improve the safety and quality of in-pack processed ready-to-eat meat and poultry products; Novel methods to optimise the nutritional and sensory quality of in-pack processed fish products. ...
