By S. Donald Holdsworth, Ricardo Simpson
This new version discusses the actual and engineering features of the thermal processing of packaged meals and examines the equipment that have been used to set up the time and temperature of procedures appropriate to accomplish sufficient sterilization or pasteurization of the packaged food.
The 3rd variation is completely renewed and up to date, together with new suggestions and components which are suitable for thermal foodstuff processing:
- This version is shaped through 22 chapters―arranged in 5 parts―that preserve nice components of the 1st and moment editions
- The First half contains 5 chapters studying assorted issues linked to warmth move mechanism in the course of canning procedure, kinetic of microbial loss of life, sterilization standards and protection element of thermal processing.
- The moment half, entitled Thermal nutrition approach evaluate recommendations, contains six chapters and discusses the most procedure evaluate techniques.
- The 3rd half contains six chapters treating matters comparable with strain in bins, simultaneous sterilization and thermal nutrition processing equipment.
- The fourth half contains 4 chapters together with computational fluid dynamics and multi-objective optimization.
- The fifth part, entitled leading edge Thermal meals Processing, features a bankruptcy serious about leading edge techniques used for foodstuff sterilization such excessive strain with thermal sterilization and ohmic heating.
Thermal Processing of Pa<
ckaged meals, 3rd variation is meant for a vast viewers, from undergraduate to submit graduate scholars, scientists, engineers and execs operating for the foodstuff industry.
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Additional resources for Thermal Processing of Packaged Foods
Sample text
2 Heat Transfer by Conduction f ðxÞ ¼ 4T 0 31 sin ðxÞ sin ð3xÞ sin ð5xÞ þ þ þ ÁÁÁ : 1 3 5 ð2:33Þ Similar Fourier series are available with cosine terms. The standard analytical solutions for simple slab geometry involve combinations of sine and cosine series. For ease of computation it is essential that the series converge rapidly: In many cases a first-term approximation is satisfactory, especially where long times are involved. Bessel functions. For problems involving cylindrical geometry—in particular, food and drink cans—the linear second-order equation representing the temperature distribution with time and space is known as Bessel’s equation.
1988). This is an excellent guide to the basic principles of heat transfer and its application to food processing. D. Holdsworth, R. 1007/978-3-319-24904-9_2 17 18 2 Heat Transfer Headspace External heat transfer to container convection Product/liquid Heat transfer through wall conduction Cylindrical container Heat transfer to liquid convection Heat transfer into food conduction Fig. 1. Heating with pure steam, or microwaves, is very effective and does not present any appreciable resistance to heat transfer; consequently, it does not need to be taken into account in the overall heat transfer.
Parthenon, London Tucker G, Featherstone S (2010) Essentials of thermal processing. 1 Introduction General Aspects The main object of this chapter is to give a brief account of the mathematical methods of determining the temperature distribution with time and position in packaged foods while being heated and cooled. This is a prerequisite to establishing a process which will ensure the microbiological safety of the product and is also organoleptically acceptable. 2 Mechanisms of Heat Transfer There are three modes of heat transfer, which contribute to the overall heat transfer process in differing proportions: conduction, convection and radiation.