Essentials of thermal processing 2nd Edition by Gary Tucker, Susan Featherstone ISBN ‎ 1119470374 ‎ 978-1119470373

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ISBN 10: ‎ 1119470374
ISBN 13: ‎ 978-1119470373
Author: Gary Tucker, Susan Featherstone

ESSENTIALS OF THERMAL PROCESSING

Explore this fully updated new edition of a practical reference on food preservation from two leading voices in the industry

Among all food preservation methods in use today, thermal processing remains the single most important technique used in the industry. The newly revised Second Edition of Essentials of Thermal Processing delivers a thorough reference on the science and applications of the thermal processing of a wide variety of food products. The book offers readers essential information on the preservation of food products by heat, including high-acid foods and low-acid sterilized foods requiring a full botulinum cook.

The accomplished authors―noted experts in their field―discuss all relevant manufacturing steps, from raw material microbiology through the various processing regimes, validation methods, packaging, incubation testing, and spoilage incidents.

Essentials of thermal processing 2nd Table of contents:

1 History of Thermal Processing

1.1 A BRIEF HISTORY OF THE SCIENCE AND TECHNOLOGY OF THERMAL PROCESSING

1.2 FOOD MICROBIOLOGY AS A SCIENCE

1.3 PACKAGING FOR HEAT PRESERVED FOODS

1.4 DEVELOPMENTS IN CANNERY EQUIPMENT

1.5 FOOD SAFETY

References

2 Microbiology of Heat Preserved Foods

2.1 FOOD MICROBIOLOGY

2.2 FACTORS THAT AFFECT THE GROWTH OF MICRO‐ORGANISMS

2.3 DESCRIPTION OF SOME MICRO‐ORGANISMS OF IMPORTANCE TO THERMAL PROCESSING

2.4 RISK OF LEAKER SPOILAGE FROM DAMAGED OR COMPROMISED PACKAGING

2.5 A GUIDELINE FOR IDENTIFYING SPOILAGE IN CANNED FOODS

References

3 Hurdles to Microbial Growth

3.1 CONTROL OF THE MICRO‐ORGANISM LOADING

3.2 USE OF RESTRICTIVE pH LEVELS

3.3 ANAEROBIC ENVIRONMENT OR MODIFIED ATMOSPHERE ENVIRONMENT

3.4 LOW TEMPERATURES

3.5 DEHYDRATION OR LOW WATER ACTIVITY

3.6 CHEMICAL PRESERVATION

3.7 IRRADIATION

3.8 COMBINATION TREATMENTS

References

4 Low‐acid Canned Foods

4.1 PRODUCTION OF A THERMALLY PROCESSED FOOD

4.2 F03 STERILISATION PROCESSES

4.3 COMMERCIAL STERILISATION

4.4 MICRO‐ORGANISM DEATH KINETICS

4.5 LOG REDUCTIONS

References

5 Acid Foods and Other Pasteurised Products

5.1 BACKGROUND

5.2 PASTEURISATION

5.3 INHIBITORY FACTORS TO MICRO‐ORGANISM GROWTH

5.4 PASTEURISATION VALUE (P‐VALUE) GUIDELINES

5.5 GUIDELINES AND GENERAL RECOMMENDATIONS

5.6 THERMAL PROCESSING OF FRUIT

5.7 THERMAL PROCESSING OF PRODUCTS WITH LOW WATER ACTIVITY

5.8 THERMAL PROCESSING OF CURED MEATS

References

6 Acidified Foods

6.1 BACKGROUND

6.2 ACIDITY MEASUREMENT USING pH

6.3 ACIDIFICATION OF FOODS

6.4 PROCESSING ACIDIFIED FOODS

6.5 DESIGN OF PASTEURISATION PROCESSES

6.6 HOT FILL AND HOLD PROCESSING

6.7 CRITICAL CONTROL POINTS IN THE PRODUCTION OF ACIDIFIED FOODS

References

7 Heat Preserved Chilled Foods

7.1 UNDERSTANDING MICROORGANISM BEHAVIOUR

7.2 METHODS OF MANUFACTURE

References

8 Processing Systems

8.1 IN‐PACK PROCESSING: RETORT SYSTEMS

8.2 IN‐LINE PROCESSING: HEAT EXCHANGERS

8.3 NEW THERMAL TECHNOLOGIES

References

9 Cook Values and Optimisation of Thermal Processes

9.1 MATHEMATICAL ANALYSIS OF COOKING

9.2 SETTING PROCESS TARGETS

References

10 Process Validation

10.1 TEMPERATURE DISTRIBUTION

10.2 HEAT DISTRIBUTION

10.3 HEAT DISTRIBUTION TESTING

References

11 Process Validation

11.1 SETTING THE TARGET PROCESS VALUE

11.2 SELECTING THE CONDITIONS FOR THE HP STUDY

11.3 LOCATING THE PRODUCT COLD POINT

11.4 PROCESS ESTABLISHMENT METHODS

11.5 PROCESS CALCULATION METHODS

References

12 Cooling Water Treatment

12.1 CHLORINE

12.2 CHLORINE DIOXIDE

12.3 BROMINE

12.4 OZONE

12.5 ULTRAVIOLET LIGHT

12.6 MEMBRANE FILTRATION

References

13 Handling Processing Deviations

13.1 WHAT CONSTITUTES A PROCESS DEVIATION

13.2 WHAT CAN GO WRONG

13.3 ACTIONS REQUIRED

14 Packaging Options for Heat‐Preserved Foods

14.1 METAL CONTAINERS

14.2 CAN CONSTRUCTION AND HANDLING

14.3 GLASS

14.4 PLASTICS, FLEXIBLES, AND LAMINATES

References

15 Incubation Testing

15.1 PURPOSE OF INCUBATION TESTS

15.2 CAUSES OF SPOILAGE

15.3 DESCRIPTIVE TERMS FOR CANNED FOOD SPOILAGE

15.4 METHODS FOR INCUBATION TESTING

15.5 BIOTESTING

References

16 Critical Factors in Thermal Processing

16.1 BACKGROUND

16.2 KEY ASPECTS OF HYGIENE CONTROL SYSTEMS FOR FOOD PROCESSING (FROM CODEX ALIMENTARIUS)

16.3 IDENTIFYING CRITICAL CONTROL POINTS IN THERMAL PROCESSING

References

17 Environmental Aspects of Thermal Processing

17.1 LIFECYCLE ASSESSMENT (LCA)

17.2 GREENHOUSE GAS EMISSIONS

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