Thermal Technologies in Food Processing.

Format:

Book

Author/Creator:

Richardson, P.

Contributor:

Richardson, Philip, Contributor.

Series:

Woodhead Publishing Series in Food Science, Technology and Nutrition

Language:

English

Subjects (All):

Food--Preservation.

Food.

Food industry and trade--Technology transfer.

Food industry and trade.

Food--Effect of heat on.

Physical Description:

1 online resource (311 p.)

Other Title:

Woodhead Publishing Series in Food Science, Technology and Nutrition

Place of Publication:

Burlington : Elsevier Science, 2001.

Language Note:

English

Summary:

Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue.Part one of the

Contents:

Front Cover; Thermal Technologies in Food Processing; Copyright Page; Table of Contents; Contributors; Chapter 1. Introduction; Part I:Conventional technologies; Chapter2. Retort technology; 2.1 Introduction; 2.2 The basic retort cycle; 2.3 Selection of container; 2.4 Selection of a retort; 2.5 The influence of heating medium on retort performance; 2.6 Future trends; 2.7 Sources of further information and advice; 2.8 References; Chapter3. Continuous heat processing; 3.1 Introduction; 3.2 Indirect heating; 3.3 Direct heating; 3.4 Holding section; 3.5 Future trends

3.6 Sources of further information and advice3.7 References; Part II:Measurement and control; Chapter4. Pressure and temperature measurement in food process control; 4.1 Introduction; 4.2 Pressure measurement; 4.3 Temperature measurement; 4.4 General instrument design; 4.5 References; Chapter5. Validation of heat processes; 5.1 Introduction: the need for better measurement and control; 5.2 Validation methods: objectives and principles; 5.3 Temperature distribution testing; 5.4 Heat penetration testing; 5.5 Microbiological spore methods; 5.6 Biochemical time and temperature integrators

5.7 Future trends5.8 Sources of further information and advice; 5.9 References; Chapter6. Modelling and simulation of thermal processes; 6.1 Introduction; 6.2 Modelling of conduction heat transfer: the Fourier equation; 6.3 The Navier-Stokes equations; 6.4 Numerical methods; 6.5 Applications; 6.6 Conclusions; 6.7 Acknowledgements; 6.8 References; Chapter7. Modelling particular thermal technologies; 7.1 Introduction; 7.2 Processing of packed and solid foods; 7.3 Continuous heating and cooling processes; 7.4 Heat generation methods: ohmic and microwave heating; 7.5 Developments in the field

7.6 ReferencesChapter8. Thermal processing and food quality: analysis and control; 8.1 Introduction: the importance of thermal processing; 8.2 The importance of the Maillard reaction; 8.3 Thermal processing and food safety; 8.4 Thermal processing and nutritional quality; 8.5 Thermal processing, food flavour and colour; 8.6 Maillard reaction and lipid oxidation; 8.7 Controlling factors in the Maillard reaction; 8.8 Methods of measurement; 8.9 Application to the processing of particular foods; 8.10 Future trends; 8.11 Sources of further information and advice; 8.12 References

Part III: New thermal technologiesChapter9. Radio frequency heating; 9.1 Introduction; 9.2 Basic principles of RF heating; 9.3 Application to food processing; 9.4 Advantages and disadvantages of RF heating; 9.6 Case studies; 9.7 Future trends in RF heating; 9.8 Sources of further information and advice; 9.9 Acknowledgements; 9.10 References; Chapter10. Microwave processing; 10.1 Introduction; 10.2 Physical principles; 10.3 Microwave applications; 10.4 Modelling and verification; 10.5 Summary and outlook; 10.6 References; Chapter11. Infrared heating; 11.1 Introduction; principle and uses

11.2 Theories and infrared properties

Notes:

Description based upon print version of record.

Description based on publisher supplied metadata and other sources.

ISBN:

1-280-37281-8

9786610372812

1-59124-332-7

1-85573-661-6

OCLC:

475996246