Thermal Technologies in Food Processing

Contents......Page 6
List of contributors......Page 10
List of notation......Page 14
1 Introduction......Page 18
Part I: Conventional technologies......Page 22
2.2 The basic retort cycle......Page 24
2.4 Selection of a retort......Page 28
2.5 The influence of heating medium on retort performance......Page 30
2.6 Future trends......Page 42
2.8 References......Page 44
3.1 Introduction......Page 46
3.2 Indirect heating......Page 47
3.3 Direct heating......Page 56
3.4 Holding section......Page 59
3.5 Future trends......Page 61
3.6 Sources of further information and advice......Page 62
3.7 References......Page 65
Part II: Measurement and control......Page 66
4.1 Introduction......Page 68
4.2 Pressure measurement......Page 69
4.3 Temperature measurement......Page 74
4.4 General instrument design......Page 85
4.5 References......Page 90
5.1 Introduction: the need for better measurement and control......Page 92
5.2 Validation methods: objectives and principles......Page 93
5.3 Temperature distribution testing......Page 96
5.4 Heat penetration testing......Page 98
5.5 Microbiological spore methods......Page 100
5.6 Biochemical time and temperature integrators......Page 102
5.7 Future trends......Page 104
5.8 Sources of further information and advice......Page 105
5.9 References......Page 106
6.1 Introduction......Page 108
6.2 Modelling of conduction heat transfer: the Fourier equation......Page 109
6.3 The Navier–Stokes equations......Page 110
6.4 Numerical methods......Page 114
6.5 Applications......Page 121
6.6 Conclusions......Page 125
6.8 References......Page 126
7.1 Introduction......Page 130
7.2 Processing of packed and solid foods......Page 133
7.3 Continuous heating and cooling processes......Page 139
7.4 Heat generation methods: ohmic and microwave heating......Page 144
7.5 Developments in the field......Page 148
7.6 References......Page 150
8.1 Introduction: the importance of thermal processing......Page 155
8.2 The importance of the Maillard reaction......Page 156
8.3 Thermal processing and food safety......Page 159
8.4 Thermal processing and nutritional quality......Page 160
8.5 Thermal processing, food flavour and colour......Page 162
8.6 Maillard reaction and lipid oxidation......Page 165
8.7 Controlling factors in the Maillard reaction......Page 166
8.8 Methods of measurement......Page 167
8.9 Application to the processing of particular foods......Page 168
8.10 Future trends......Page 170
8.12 References......Page 171
Part III: New thermal technologies......Page 178
9.2 Basic principles of RF heating......Page 180
9.3 Application to food processing......Page 183
9.4 Advantages and disadvantages of RF heating......Page 184
9.5 RF heating technologies......Page 186
9.6 Case studies......Page 190
9.7 Future trends in RF heating......Page 192
9.8 Sources of further information and advice......Page 193
9.10 References......Page 194
10.1 Introduction......Page 195
10.2 Physical principles......Page 197
10.3 Microwave applications......Page 211
10.4 Modelling and verification......Page 216
10.5 Summary and outlook......Page 220
10.6 References......Page 221
11.1 Introduction; principle and uses......Page 225
11.2 Theories and infrared properties......Page 227
11.3 Technologies......Page 232
11.4 Equipment......Page 234
11.5 Applications: case studies and modelling......Page 239
11.6 Future trends......Page 242
11.7 References......Page 244
12.1 Instant infusion: an introduction......Page 246
12.2 Instant infusion in detail......Page 247
12.3 Advantages and disadvantages of instant infusion......Page 249
12.5 The problem of heat resistant spores (HRS)......Page 251
12.6 High-heat infusion in detail......Page 252
12.7 Advantages and disadvantages of high-heat infusion......Page 255
12.8 References......Page 256
13.1 Introduction......Page 258
13.2 Ohmic heating process and equipment......Page 262
13.3 Monitoring and modeling of ohmic heating......Page 264
13.4 Major challenges and needs for future research and development......Page 277
13.5 References......Page 281
14.1 Introduction......Page 283
14.2 Effect of high pressure on micro-organisms......Page 284
14.3 Effect of high pressure on food quality related enzymes......Page 285
14.4 Effect of high pressure on food structure and texture......Page 288
14.5 Effect of high pressure on sensorial and nutritional properties of food......Page 290
14.6 The use of integrated kinetic information in process design and optimization......Page 292
14.7 High pressure processing technology and products......Page 293
14.10 References......Page 295
B......Page 302
C......Page 303
F......Page 304
I......Page 305
M......Page 306
O......Page 307
P......Page 308
S......Page 309
V......Page 310
Z......Page 311