Thermal Processing of Packaged Foods

  • Donald Holdsworth
  • Ricardo Simpson

Part of the Food Engineering Series book series (FSES)

Table of contents

  1. Front Matter
    Pages i-xvi
  2. Pages 1-13
  3. Pages 14-86
  4. Pages 239-269
  5. Pages 325-353
  6. Back Matter
    Pages 363-407

About this book

Introduction

Thermal Processing of Packaged Foods, Second Edition, discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods that have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food.
New features in this edition include:
The increased use of new packaging materials, including retortable pouches and the use of containers made from other plastic composite materials
The application of newer processing methods which use heat transfer media such as hot water, air/steam, and steam/water, which are necessary for the newer forms of packaging material
New methods of theoretically calculating the heat transfer characteristics during processing, including three-dimensional modeling and application of computerized fluid dynamics (CFD) techniques
The implications of newer models for microbial destruction
The development of process schedules for quality optimization in newer packaging materials
Important new aspects of methods of retort control
Unlike other texts on thermal processing, which cover very adequately the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products.
About the Authors
S. Daniel Holdsworth, a former researcher for 25 years with the Campden and Chorleywood Food Research Association.
Ricardo Simpson,a professor in Universidad Técnica Federico Santa María, Department of Chemical, Biotechnological and Environmental Processes.

Keywords

amines foodpackaging foodprocessing foodscience packagedfoods processing thermalprocessing

Authors and affiliations

  • Donald Holdsworth
    • 1
  • Ricardo Simpson
    • 2
  1. 1.WithensStretton-FosseUK
  2. 2.Depto. Procesos Químicos, Biotecnológicos y AmbientalesUniversidad Técnica Federico Santa MaríaVaparaísoCHILE

Bibliographic information

  • DOI https://doi.org/10.1007/978-0-387-72250-4
  • Copyright Information Springer-Verlag US 2007
  • Publisher Name Springer, Boston, MA
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-0-387-72249-8
  • Online ISBN 978-0-387-72250-4
  • Series Print ISSN 1571-0297
  • About this book