Thermal Processing of Packaged Foods (eBook)

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