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Thermal Processing of Packaged Foods


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Table of Contents

Preface First Edition.- Preface Second Edition.- Foreword Third Edition.- Part I. Fundamentals of Thermal Food Processing.- 1. Introduction.- 2. Heat Transfer.- 3. Kinetics of Thermal Processing.- 4. Sterilization, Pasteurization and Cooking Criteria.- 5. Safety Aspects of Thermal Processing.- Part II. Thermal Food Process Evaluation Techniques.- 6. Heat Penetration in Packaged Foods.- 7. The General Method and Its Applications.- 8. Formula Methods and Analytical Techniques.- 9. Some Factors Affecting F-Values and Mass-Average Sterilizing Values.- 10. Microbiological Methods.- 11. Software for Thermal Food Processing Evaluation and Optimization.- Part III. Engineering Aspects of Thermal Food Processing.- 12. Pressures in Containers.- 13. Mechanical Agitation and Rotation of Cans.- 14. Simultaneous Sterilization.- 15. Total and Transient Energy Consumption in Batch Retort Processing.- 16. Batch Processing, Retort Scheduling and Optimizing Plant Production.- 17. Thermal Food Processing Equipment.- Part IV. Mathematical Modeling, Simulation, Optimization, Control and Automation.- 18. Computational Fluid Dynamics in Thermal Food Processing.- 19. Optimization of Thermal Food Processing.- 20. Multiobjective Optimization in Thermal Food Processing.- 21. Process Instrumentation, Online Control and Plant Automation.- Part V. Innovative Thermal Food Processing.- 22. High-Pressure Thermal Sterilization (HPTS) and Ohmic Heating (OH) Applied to Thermal Food Processing.- Index.

About the Author

Donald Holdsworth, former researcher with the Campden and Chorleywood Food Research Association, UK.Ricardo Simpson, professor in Universidad Técnica Federico Santa María, Chemical and Environmental Engineering department. Chile.

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