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Thermal Processing of Packaged Foods

  • Book
  • © 2007

Overview

Authors:
  1. Donald Holdsworth

    1. Withens, Stretton-Fosse, UK

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  2. Ricardo Simpson

    1. Depto. Procesos Químicos, Biotecnológicos y Ambientales, Universidad Técnica Federico Santa María, Vaparaíso, CHILE

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  • Provides an up-to-date overview of the physical and engineering aspects of the thermal processing of packaged food
  • Discusses methods of calculation and theoretical models used to establish the required time and temperature of processes necessary to ensure the required safety of the food product
  • Presents practical guidance on the use of various techniques for process evaluation
  • Includes supplementary material: sn.pub/extras

Part of the book series: Food Engineering Series (FSES)

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Table of contents (10 chapters)

  1. Front Matter

    Pages i-xvi
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  2. Introduction

    Pages 1-13

  3. Heat Transfer

    Pages 14-86

  4. Kinetics of Thermal Processing

    Pages 87-122

  5. Sterilization, Pasteurization and Cooking Criteria

    Pages 123-141

  6. Heat Penetration in Packaged Foods

    Pages 142-175

  7. Process Evaluation Techniques

    Pages 176-238

  8. Quality Optimization

    Pages 239-269

  9. Engineering Aspects of Thermal Processing

    Pages 270-324

  10. Retort Control

    Pages 325-353

  11. Safety Aspects of Thermal Processing

    Pages 354-362

  12. Back Matter

    Pages 363-407
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Keywords

About this book

1. 1. Thermal Processing Principles 1. 1. 1. ThermalProcessing A generation ago the title of this book would have contained such terms as canning, bottling, sterilization and heat preservation; however, with the passage of time it has become necessary to use a more general title. The term thermal processing is used here in a general sense and relates to the determination of heating conditions required to produce microbiologically safe products of acce- able eating quality. It conveys the essential point that this book is concerned with the heating and cooling of packaged food products. The only attempt to produce a generic title has been due to Bitting (1937), who used the term appertizing, after the process developed and commercialized by Nicholas Appert (1810) to describe the canning and bottling process. Despite the need for a generic term, rather surprisingly, this has never been used to any great extent in the technical press. The phrase packaged foods is also used in a general sense, and we shall be concerned with a variety of packaging materials, not just tin-plate, aluminum and glass, but also rigid and semi-rigid plastic materials formed into the shape of cans, pouches and bottles. The products known originally as canned or bottled products are now referred to as heat-preserved foods or thermally processed foods. Thermal Processing is part of a much wider ?eld–that of industrial sterilization–whichincludesmedicalandpharmaceutical applications. Thosec- cerned with these subjects will ?nd much of the information in this book will apply directly to their technologies.

Authors and Affiliations

  • Withens, Stretton-Fosse, UK

    Donald Holdsworth

  • Depto. Procesos Químicos, Biotecnológicos y Ambientales, Universidad Técnica Federico Santa María, Vaparaíso, CHILE

    Ricardo Simpson

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