Abstract
The analysis of inactivation of Clostridium botulinum during thermal sterilization of pouches (Ghani et al., 1999a) is extended to cover Bacillus stearothermophilus. B. stearothermophilus has greater heat resistance than other microorganisms encountered in foods, and its inactivation means that all other contaminants are inactivated also. The spore’s viable count measured after different heating periods (Chapter 8) is compared with those predicted theoretically. Concentration profiles of B. stearothermophilus during natural convection heating of a food in a three-dimensional (3-D) pouch are also presented.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
REFERENCES
Anderson, J.L., Rauh, R., & Moroles, A. (1978). Particle diffusion as a function of concentration of ionic strength. Journal of Physics Chemistry, 82, 608–616.
Ayres, J.C., Mundt, J.O., & Sandine, W.E. (1980). Microbiology of foods. San Francisco, CA: W. M. Freeman and Co.
Batchelor, G.K. (1976). Brownian diffusion of particles with hydrodynamic interaction. Journal of Fluid Mechanics, 74, 1–29.
Bird, R.B., Stewart, W.E., & Lightfoot, E.N. (1960). Transport Phenomena. New York: John Wiley & Sons.
Buffham, B.A., & Cumming, I.W. (1995). Prevention of particle deposition in crossflow microfiltration. Transactions of the Institution of Chemical Engineers, Part A, 445–449.
Chiruta, J., Davey, K.R., & Thomas, C.J. (1997). Thermal inactivation kinetics of three vegetative bacteria as influenced by combined temperature and pH in a liquid medium. Transactions of the Institution of Chemical Engineers, Part C, Bio products and Food Processing, 75, 174–180.
Cook, A.M., & Gilbert, R.J. (1968). Factors affecting the heat resistance of Bacillus stearothermophilus spores. Food Technology, 3, 285.
Datta, A.K. (1991). Mathematical modeling of biochemical changes during processing of liquid foods and solutions. Biotechnology Progress, 7, 397–402.
Davey, K.R., & Cerf, O. (1996). Predicting the concomitant denaturation of vitamins as influenced by combined process temperature and pH in batch and continuos flow sterilization. Transactions of the Institution of Chemical Engineers, Part C, Bio products and Food Processing, 74, 200–206.
Davey, K.R., Hall, R.F., & Thomas, C.J. (1995). Experimental and model studies of the combined effect of temperature and pH on the thermal sterilization of vegetative bacteria in liquid. Transactions of the Institution of Chemical Engineers, Part C, Bio products and Food Processing, 73, 127–132.
Fellows, P.J. (1996). Food processing technology, principles and practice. U.K.: Woodhead Publishing Series in Food Science and Technology.
Fryer, J.P., Pyle, D.L., & Rielly, C.D. (1997). Chemical engineering for the food industry. Blackie Academic & Professional.
Ghani, A.G., Farid, M.M., Chen, X.D., & Richards, P. (1999a). An investigation of deactivation of bacteria in canned liquid food during sterilization using computational fluid dynamics (CFD). Journal of Food Engineering, 42, 207–214.
Ghani, A.G., Mohammed, M.F., Chen, X.D., & Richards, P. (1999b). Heat transfer and biochemical changes in liquid food during sterilization using computational fluid dynamics (CFD). CHEMICA 99 Conference, 26–29 September 1999, Newcastle, Australia.
Gordon, R.E., Haynes, W.C., & Pang, C. (1973). The genus Bacillus (Agriculture Handbook No. 427). Washington, DC: U.S. Department of Agriculture.
Hayes, G.D. (1987). Food engineering data handbook. New York, NY 10158: John Wiley & Sons.
Heldman, D.R., & Hartel R.W. (1997). Principles of food processing. New York: Chapman & Hall.
Jay, J. M. (1996). Modern food microbiology. New York: Chapman & Hall.
Karel, M., Fennema, O.R., & Lund, D.B. (1975). Principles of food science, Part II. New York: Marcel Dekker.
Lund, D.B. (1977). Maximizing nutrient retention. Food Technology, 31(2), 71–80.
Nollet, M.L. Leo (1996). Handbook of food analysis, physical characterization and nutrient analysis. New York: Marcel Dekker.
Patankar, S.V., & Spalding, D.B. (1972). A calculation procedure for heat, mass and momentum transfer in three-dimensional parabolic flows. International Journal of Heat and Mass Transfer, 15(10), 1787–1806.
PHOENICS Reference Manual, Part A: PIL. TR 200 A, Bakery House, London SW 19 5AU, U.K.: CHAM.
Radosavljevic, D., & Wu, J.Z. (1990). The PHOENICS beginner’s menu system user guide. TR 217 A, Bakery House, London SW 19 5AU, U.K.: CHAM.
Rahman, R. (1995). Food properties handbook. USA: CRC Press.
Reuter H. (1993). Aseptic processing of foods. Lancaster, USA: Technomic Publishing.
Saguy, I., & Karel, M. (1979). Optimal retort temperature profile in optimizing thiamin retention in conduction-type heating of canned foods. Journal of Food Science, 44, 1485–1490.
Stumbo, C.R. (1973). Thermo bacteriology in food processing (2nd ed.). New York: Academic Press.
Teixeira, A.A., Dixon, J.R., Zahradnik, J.W., & Zinsmeister, G.E. (1969). Computer optimization of nutrient retention in thermal processing of conduction-heated foods. Food Technology, 23(6), 134–140.
Teixeira, A.A., Stumbo, C.R., & Zahradnik, J.W. (1975). Experimental evaluation of mathematical and computer models for thermal process evaluation. Journal of Food Science, 40, 653–655.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 2006 Springer
About this chapter
Cite this chapter
Al-Baali, A.AG., Farid, M.M. (2006). Pouch Product Quality. In: Sterilization Of Food In Retort Pouches. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/0-387-31129-7_7
Download citation
DOI: https://doi.org/10.1007/0-387-31129-7_7
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-387-31128-9
Online ISBN: 978-0-387-31129-6
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)