Thermal Processing of Packaged Foods

  • S. Donald Holdsworth
  • Ricardo Simpson

Part of the Food Engineering Series book series (FSES)

Table of contents

  1. Front Matter
    Pages i-xxii
  2. Fundamentals of Thermal Food Processing

    1. Front Matter
      Pages 1-1
    2. S. Donald Holdsworth, Ricardo Simpson
      Pages 3-16
    3. S. Donald Holdsworth, Ricardo Simpson
      Pages 17-88
    4. S. Donald Holdsworth, Ricardo Simpson
      Pages 89-124
    5. S. Donald Holdsworth, Ricardo Simpson
      Pages 125-148
    6. S. Donald Holdsworth, Ricardo Simpson
      Pages 149-158
  3. Thermal Food Process Evaluation Techniques

    1. Front Matter
      Pages 159-159
    2. S. Donald Holdsworth, Ricardo Simpson
      Pages 161-195
    3. S. Donald Holdsworth, Ricardo Simpson
      Pages 197-217
    4. S. Donald Holdsworth, Ricardo Simpson
      Pages 219-250
    5. S. Donald Holdsworth, Ricardo Simpson
      Pages 251-258
    6. S. Donald Holdsworth, Ricardo Simpson
      Pages 259-267
    7. S. Donald Holdsworth, Ricardo Simpson
      Pages 269-277
  4. Engineering Aspects of Thermal Food Processing

    1. Front Matter
      Pages 279-279
    2. S. Donald Holdsworth, Ricardo Simpson
      Pages 281-289
    3. S. Donald Holdsworth, Ricardo Simpson
      Pages 291-299
    4. S. Donald Holdsworth, Ricardo Simpson
      Pages 301-310
    5. S. Donald Holdsworth, Ricardo Simpson
      Pages 311-319
    6. S. Donald Holdsworth, Ricardo Simpson
      Pages 321-336

About this book

Introduction

This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food.

The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing:

  • This edition is formed by 22 chapters—arranged in five parts—that maintain great parts of the first and second editions
  • The First part includes five chapters analyzing different topics associated to heat transfer mechanism during canning process, kinetic of microbial death, sterilization criteria and safety aspect of thermal processing.
  • The second part, entitled ThermalFood Process Evaluation Techniques, includes six chapters and discusses the main process evaluation techniques.
  • The third part includes six chapters treating subjects related with pressure in containers, simultaneous sterilization and thermal food processing equipment.
  • The fourth part includes four chapters including computational fluid dynamics and multi-objective optimization.
  • The fifth part, entitled Innovative Thermal Food Processing, includes a chapter focused on two innovative processes used for food sterilization such high pressure with thermal sterilization and ohmic heating.

Thermal Processing of Pack

aged Foods, Third Edition intended for a broad audience, from undergraduate to post graduate students, scientists, engineers and professionals working for the food industry.

Keywords

Food processing Thermal processing Heat transfer Packaged foods Food safety

Authors and affiliations

  • S. Donald Holdsworth
    • 1
  • Ricardo Simpson
    • 2
  1. 1.Stretton-on-FosseUnited Kingdom
  2. 2.Dep. of Chemical & Environmental EngineeringUniversidad Técnica Federico Santa MaríaValparaísoChile

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-319-24904-9
  • Copyright Information Springer International Publishing Switzerland 2016
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-3-319-24902-5
  • Online ISBN 978-3-319-24904-9
  • Series Print ISSN 1571-0297
  • About this book
Industry Sectors
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods
Pharma