Index page for: Improving the thermal processing of foods

Table of Contents Part I: Optimizing Thermal ProcessesOptimising the Safety and Quality of Thermally-Processed Packaged Foods, S D Holdsworth Reconciling Safety and QualityKinetics of Microbial Inactivation during Heat TreatmentSetting Safe Limits for Sterilisation and Pasteurisation Processes Setting Thermal Process Parameters to Maximise Product Quality: C-values Optimising Thermal Process Conditions for Product Safety and Quality Optimising Efficiency and Productivity of Thermal Processing, J C Oliveira Role of Thermal Processing in Extending Shelf-life Setting Commercial Objectives for Thermal Processes: Process OptimisationAssessing the Potential of In-container, Aseptic and HTST ProcessingTechniques for Optimising the Efficiency of Thermal ProcessesOptimising Efficiency of Batch Processing with Retort Systems in Thermal Processing, R Simpson Batch Processing in Food Canning Plants Criteria for Optimal Design and Operation of Batch Processing Optimising Energy Consumption Optimising Retort Scheduling Maximising Net Present Value of Capital Investment for Batch ProcessingSimultaneous Processing of Different Product Lots in the Same Retort Using Computational Fluid Dynamics to Optimise Thermal Processes, P Verboven, J. de Baerdemaeker, and B.M. Nicola?Computational Fluid Dynamics and the Importance of Fluid Flow in Thermal Processes Measurement and Simulation of Fluid flow in Thermal Processes Using Computational Fluid Dynamics (CFD) to Analyse Thermal ProcessesImproving Thermal Food Processes by CFD: Packaged Foods, Heat Exchangers, and OvensPart II: Developments in Technologies for Sterilisation and PasteurisationModelling and Optimising Retort Temperature Control, G Bown Factors Affecting Thermal Process Control Modelling Techniques for Predicting Lethal Heat On-line Process Control of Retort Temperature Achieving Lethality Using the Pre-heating and Cooling Phases of the Retort Cycle Improving Rotary Thermal Processing, G Tucker Use of Rotation for Batch Thermal Processing Effectiveness of Rotation in Improving Heat Transfer Optimising Mixing during Rotation to Improve Heating Rates Testing Changes in Rotation Rate to Improve Heat Transfer Optimising Rotation Speeds in Thermal Processing Developments in Packaging Formats for Retort Processing, N May Requirements for Low- and High-acid Foods Developments in Packaging Formats: the Metal Can Developments in Packaging Formats: the Plastic Can, Pot, and Bottle Retort Pouches: Construction, Sealing, Processing and Packaging Methods of Improving Glass Packaging Developments in Cook-chill and Sous Vide Processing, S Ghazala Sous-vide, Cook-chill and Home-meal-Replacement Technologies Pasteurization Process Cook-chill Systems: Process Stages The Sous vide System: Process Stages Advantages and Disadvantages of Cook-chill and Sous vide Systems Requirements for Cook-chill and Sous vide Processes Microbial Safety and Barrier Technology for Cook-chill and Sous Vide Processing Good Manufacturing Practices and HACCP Planning for Safe Cook-chill and Sous Vide Processing Part III: Developments in Continuous Heat ProcessingDevelopments in Aseptic Processing, K P Sandeep, J Simunovic, and K R Swartzel Key Issues in Aseptic Processing Components of an Aseptic Processing System Equipment Sterilisation and Process Validation Recent Developments in Aseptic Processing Developments in Tubular Heat Exchangers, G. S. Tucker and U. Bolmstedt Applications of Traditional Tubular Heat Exchangers Improving Exchanger Design: Product Flow Behaviour Selecting the Right Type of Tubular Heat ExchangerHeat Transfer Efficiency in Tubular Heat ExchangersEmerging Designs and Future TrendsOptimising Plate Heat Exchanger Design and Operation, L Wang and B Sunden Plate Heat Exchangers (PHEs) Types of PHEs Application of PHEs in Food Processing: Pasteurisation and Evaporation Improving the Design of PHEs: Modelling Pressure and Heat Transfer Developments in Ohmic Heating, R Ruan, X Ye & P Chen, C Doona, & T Yang Ohmic Heating Principles and Technology Ohmic Heating Engineering: Design and Process ControlInvasive and Non-invasive Methods of Monitoring Ohmic HeatingModelling Ohmic Heating Air Impingement Heating, A Singh and R P Singh Air Impingement Processing Principles of Air Impingement Processing of Food Products Heat Transfer Measurements and Characteristics in Impingement Systems Design and Use of Air Impingement Systems in the Food IndustryModelling and Optimising Air Impingement Systems Laser-based Packaging Sterilisation in Aseptic Processing, K Warriner, S Movahedi, & W Waites Limitations in Current Sterilisation Methods for Aseptic Carton Packaging Principles of Laser OperationAssessing and Validating Spore Inactivation by UV lightApplication of UV Laser Light in Package Sterilisation Optimising UV-laser Sterilisation of Cartons: Optical and other Novel Systems Part IV: Improving Validation of Thermal ProcessesModelling Heat Penetration Curves in Thermal Processes, F Eszes and R Rajko Assessing Boundary Conditions for Heat TreatmentDetermining Thermal DiffusivityDetermining Surface Heat Transfer CoefficientsIncreasing the Accuracy of Heat Treatment Penetration Curves Validation of Heat Processes: an Overview, G S Tucker The Need for Better Measurement and ControlValidation Methods: Objectives and Principles, Validation Based on Temperature Measurement Validation Based on Microbiological Methods Validation Based on Biochemical Time-temperature Integrators Use of Data Loggers to Validate Thermal Processes, G Shaw Role of Data Loggers in Validating Thermal Processes Types of Data LoggersUsing Data Loggers to Measure Thermal ProcessesUsing Data Loggers to Validate Thermal ProcessesUse of Time-temperature Integrators to Validate Thermal Processes, A Van Loey, Y. Guiavarc'h, W. Claeys, and M. HendrickxImportance of Time Temperature Integrators (TTIs) Principles of Time Temperature IntegratorsApplication of Time Temperature Integrators to Measure Thermal Processes Strengths and Weaknesses of Time Temperature Integrators New Techniques for Measuring and Validating Thermal Processes, K P Nott and L D Hall Limitations of Current Temperature Measurement Minimal and Non-invasive Measurement Techniques Magnetic Resonance Imaging: Principles, Measurements and ProcessingPart V: Analysing Microbial Inactivation in Thermal ProcessingAnalysing the Effectiveness of Microbial Inactivation in Thermal Processing, M Peleg Microbial Heat InactivationSurvival Curves, the Weibull Distribution Function and Heat ResistanceAnalysing the Survival Ratio Dependence on TemperatureSimulating Heating and Cooling Curves Applications of Survival Patterns in Food Processing Evaluating Microbial Inactivation Models for Thermal Processing, A H Geeraerd, V.P. Valdramidis, K. Bernaerts, & J.F. Van Impe Description of Primary Models of Inactivation Dynamic Inactivation ModelsStatic Inactivation Models Description of Secondary Models of InactivationModelling the Interaction between Micro-organisms, Food, and Heat TreatmentIdentifying and Dealing with Heat-resistant Bacteria, J. T. Rosnes Problem of Heat-resistant BacteriaHeat-resistant Bacteria and their Growth Potential Types of Heat-resistant Microorganisms Thermal Inactivation kinetics of Bacterial SporesNew Thermal Inactivation Processes: Microwaves, Radio Frequency and High Pressure Processing Identifying Heat-resistant Bacteria Part VI AppendixOptimising the Thermal Processing of Liquids Containing solid Particulates, N. Heppel Problems with Heating Liquids Containing Solid ParticulatesResidence Time Distribution of Solid Particulates and Liquid PhaseLiquid-particulate Heat TransferMeasurement of the Overall Thermal Treatment Received: Time Temperature Integrators (TTIs)Optimising Heat TransferConclusions, future trends, sources, advice, and references follow each part.