Read more
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 The application of heat is both an important method of preserving foods and a means of developing texture, flavor and color. It has long been recognized that thermal technologies must ensure the safety of food without compromising food quality." Improving the thermal processing of foods" summarizes key research both on improving particular thermal processing techniques and measuring their effectiveness. Part 1 examines how best to optimize 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 sterilization and pasteurization with chapters on modeling 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, modeling heat penetration curves, using data loggers and time-temperature integrators and other new measuring techniques. The final group of chapters detail methods of analyzing microbial inactivation in thermal processing and identifying and dealing with heat-resistant bacteria. Zusammenfassung Thermal technologies must ensure the safety of food without compromising its quality. This important book summarises key research both on improving particular techniques and measuring their effectiveness in preserving food and enhancing its quality. Inhaltsverzeichnis Part 1 Developments in retort technology: Developments in packaging formats for retort processing; Improving rotary thermal processing; Modelling and optimising retort temperature control; Ensuring the safety and quality of thermally-processed packaged foods. Part 2 Developments in other thermal technologies: Continuous heat processing: An overview; Optimising plate heat exchanger design and operation; Developments in tubular heat exchangers; Developments in aseptic processing; Laser-based packaging sterilisation in aseptic processing; Developments in ohmic heating; Air impingement heating. Part 3 Measuring the effectiveness of thermal processing: Validation of heat processes; Using computational fluid dynamics to optimise thermal processes; The use of data loggers; Advances in temperature validation of foods; Analysing the effectiveness of thermal preservation processes; Identifying and dealing with heat-resistant bacteria; Modelling heat penetration....
