Thermal processing of packaged foods / S. Donald Holdsworth, Ricardo Simpson.
This new edition 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. The third ed...
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Full Text (via Springer) |
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| Main Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
Cham :
Springer,
2016.
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| Edition: | Third edition. |
| Series: | Food engineering series.
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| Subjects: |
Table of Contents:
- Foreword; Preface (Second Edition); Preface (First Edition); Contents; Part I: Fundamentals of Thermal Food Processing; Chapter 1: Introduction; 1.1 Thermal Processing Principles; 1.1.1 Thermal Processing; 1.1.2 The Process; 1.2 Canning Operations; 1.2.1 General; 1.2.2 Methods of Processing; 1.3 Packaging Materials; 1.3.1 Introduction; 1.3.2 Metal Containers; 1.3.3 Glass Containers; 1.3.4 Rigid Plastic Containers; 1.3.5 Retortable Pouches; 1.4 Some Historical Details; References; Chapter 2: Heat Transfer; 2.1 Introduction; 2.1.1 General Aspects; 2.1.2 Mechanisms of Heat Transfer.
- 2.2 Heat Transfer by Conduction2.2.1 Introduction; 2.2.2 Formulation of Problems Involving Conduction Heat Transfer; 2.2.3 Initial and Boundary Conditions; 2.2.4 Mean or Volume Average Temperatures; 2.2.5 Summary of Basic Requirements; 2.2.6 Some Analytical Methods for Solving the Equations; 2.2.6.1 Method of Separation of Variables; 2.2.6.2 Operational Methods: Integral Transforms and the Laplace Transform; 2.2.6.3 Some Special Transcendental Functions Involved in the Solution of Differential Equations; 2.2.6.4 Duhamelś Theorem; 2.2.7 Some Numerical Techniques of Solution.
- 2.2.7.1 Introduction2.2.7.2 Finite-Difference Approximation Method; 2.2.7.3 The Finite-Element Method; 2.2.7.4 Some Other Methods; 2.2.8 Some Analytical Solutions of the Heat Transfer Equation; 2.2.8.1 Simple Geometrical Shapes; The Infinite Slab; Infinite Cylinder; A Spherical Object; 2.2.8.2 More Complex Geometries; Rectangular Parallelepiped or Brick; Finite Cylinder; Other Geometrical Shapes of Container; 2.2.8.3 Heating and Cooling; 2.2.8.4 Computer Programs for Analytical Heat Transfer Calculations; 2.2.9 Heat Transfer in Packaged Foods by Microwave Heating; 2.2.10 Dielectric Heating.
- 2.3 Heat Transfer by Convection2.3.1 Introduction; 2.3.2 Basic Concepts in Convection Heat Transfer; 2.3.2.1 Film Theory; 2.3.2.2 Correlations for Predicting Heat-Transfer Coefficients; 2.3.3 Models for Convection Heat Transfer; 2.3.3.1 Energy Balance Model; Slow Come-Up Time with Perfect Mixing; 2.3.3.2 Effective Thermal Diffusivity Model; 2.3.3.3 Transport Equation Model; 2.3.4 Some Experimental Work and Correlations; 2.3.4.1 Homogeneous Products Heated in Batch Systems; 2.3.4.2 Homogenous Systems Heated with Agitation; 2.3.4.3 Heterogeneous Products Heated in Batch Retorts.
- 2.3.4.4 Heterogeneous Products Heated in Batch Retorts2.3.4.5 Heterogeneous Products Heated with Agitation; 2.3.5 Conclusions; 2.4 Radiation Heating; References; Chapter 3: Kinetics of Microbial Death and Factors for Quality Attributes; 3.1 Introduction; 3.2 Kinetics of Microbial Death; 3.2.1 The Nature of Microbial Behavior; 3.2.2 Other Factors Affecting Heat Resistance; 3.2.2.1 Water Activity; 3.2.2.2 pH; 3.2.2.3 Other Factors; 3.2.3 Measuring Heat Resistance; 3.2.4 The Statistical Nature of Microbial Death; 3.2.4.1 Spores of Equal Heat Resistance; 3.2.4.2 Spores of Unequal Heat Resistance.