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Heat Transfer

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Thermal Processing of Packaged Foods

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

Abstract

The main purpose of this chapter is to give a brief account of the mathematical methods of determining the temperature distribution with time and position in packaged foods while being heated and cooled. This is a prerequisite to establishing a process which will ensure the microbiological safety of the product and is also organoleptically acceptable. This requires an examination of the modes of heat transfer in different parts of the processing operation.

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Notes

  1. 1.

    The reader is encouraged to consult the very useful text on heat transfer and food products by Hallström et al. (1988). This is an excellent guide to the basic principles of heat transfer and its application to food processing.

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    S. Donald Holdsworth

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    Ricardo Simpson

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Holdsworth, S.D., Simpson, R. (2016). Heat Transfer. In: Thermal Processing of Packaged Foods. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-24904-9_2

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