Essentials of Thermal Processing (eBook)

Susan Featherstone, Gary S. Tucker (Autoren)

eBook Download: PDF

2010 | 1. Auflage
288 Seiten
Wiley (Verlag)
978-1-4443-2863-9 (ISBN)

Infos

Thermal processing remains the most important method of food preservation in use today, and the scale of the industry is immense. The large scale of these production operations makes it more important than ever that the process is performed perfectly every time: failure will lead to product deterioration and loss of sales at best, and at worst to serious illness or death.

This volume is a definitive modern-day reference for all those involved in thermal processing. It covers all of the essential information regarding the preservation of food products by heat. It includes all types of food product, from those high in acid and given a mild heat process to the low-acid sterilised foods that require a full botulinum cook. Different chapters deal with the manufacturing steps from raw material microbiology, through various processing regimes, validation methods, packaging, incubation testing and spoilage incidents. The authors have extensive knowledge of heat preservation covering all parts of the world and represent organisations with formidable reputations in this field.

This book is an essential resource for all scientists and technologists in the food manufacturing industry as well as researchers and students of food science and technology. 

Gary Tucker, Campden & Chorleywood Food Research Association, UK

Susan Featherstone, Nampak R&D, South Africa

Inhalt

Preface.

Glossary of Terms.

1 Microbiology of Heat Preserved Foods.

1.1 A brief history of the science and technology of thermal processing.

1.2 Food microbiology.

1.3 Factors that affect the growth of microorganisms.

1.4 Description of some microorganisms of importance to thermal processing.

2 Hurdles to Microbial Growth.

2.1 Control of the microorganism loading.

2.2 Use of restrictive pH levels.

2.3 Anaerobic environment or modifi ed atmosphere environment.

2.4 Low temperatures.

2.5 Dehydration or low water activity.

2.6 Chemical preservation.

3 Low Acid Canned Foods.

3.1 History of the canning industry.

3.2 Production of a thermally processed food.

3.3 F03 sterilisation processes.

3.4 Commercial sterilisation.

3.5 Microorganism death kinetics.

3.6 Log reductions.

4 Acid and High Acid Foods.

4.1 Background.

4.2 Thermal processing of fruit.

4.3 Packaging selection.

4.4 Determining process recommendations for acid foods.

4.5 Inhibitory factors to microorganism growth.

4.6 P-value guidelines.

4.7 Guidelines to critical factors in thermal processing of acid foods.

5 Acidifi ed Foods.

5.1 Background.

5.2 Acidity measurement using pH.

5.3 The chemistry of pH.

5.4 Measurement of pH.

5.5 Acidifi cation of foods.

5.6 Processing acidifi ed foods.

5.7 Design of pasteurisation processes.

5.8 Critical control points in the production of acidifi ed foods.

6 Heat Preserved Chilled Foods.

6.1 Understanding microorganism behaviour.

6.2 Methods of manufacture.

7 Processing Systems.

7.1 In-pack processing: Retort systems.

7.3 New thermal technologies.

8 Cook Values and Optimisation of Thermal Processes.

8.1 Mathematical analysis of cooking.

9 Measurement and Validation of Thermal Processes.

9.1 Setting the target process value.

9.2 Validation methods: Objectives and principles.

9.3 Temperature measurement approaches.

9.4 Process establishment methods.

9.5 Process calculation methods.

10 Cooling and Water Treatment.

10.1 Chlorine.

10.2 Bromine.

10.3 Ozone.

10.4 Ultraviolet light.

10.5 Membrane fi ltration.

11 Handling Processing Deviations.

11.1 What constitutes a process deviation.

11.2 What can go wrong.

11.3 Actions required.

12 Packaging Options for Heat Preserved Foods.

12.1 Metal containers.

12.2 Can construction and handling.

12.3 Glass.

12.4 Plastics, flexibles and laminates.

13 Incubation Testing.

13.1 Purpose of incubation tests.

13.2 Causes of spoilage.

13.3 Descriptive terms for canned food spoilage.

13.4 Methods for incubation testing.

13.5 Biotesting.

14 Critical Factors in Thermal Processing.

14.1 Background.

14.2 Key aspects of hygiene control systems for food processing (from Codex Alimentarius).

14.3 Identifying critical control points in thermal processing.

15 Environmental Aspects of Thermal Processing.

15.1 Lifecycle Assessment (LCA).

15.2 Greenhouse gas emissions.

Index.

A colour plate section.

Rezensionen

"This is a fine, considered text that gives wise and useful guidance while striking the right balance between making theory accessible and being practical in its application." (South African Food Science and Technology, 1 January 2013)

"The authors provide a thorough, theoretical, practical, and up-to-date reference for industry professionals, regulators, or researchers focusing on the application of thermal processing to preserved foods. The work contributes essential information and practical applications that when used properly safely preserve food products with heat while meeting regulatory requirements and customer expectations." (Journal of Aquatic Food Product Technology, 23 August 2012)

Produkt-Details

• Erscheint lt. Verlag: 26.10.2010
• Sprache: englisch
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Wirtschaft ► Betriebswirtschaft / Management
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Food Processing, Production & Manufacture • Food Science & Technology • Herstellung u. Verarbeitung von Lebensmitteln • Lebensmittelforschung u. -technologie • Lebensmitteltechnik • Thermische Verfahrenstechnik
• ISBN-10: 1-4443-2863-8 / 1444328638
• ISBN-13: 978-1-4443-2863-9 / 9781444328639