Thermal technologies in food processing

Understand established applications and use of thermal processing of foods, and emerging developments, with a new definitive reference book from an international team of contributing experts.

Heat processing of foods is important both as a preservation tool and in the development of texture, flavour and colour. Using thermal processing to help assure safety whilst maximising quality is a major objective for manufacturers of heat preserved foods, and demands a thorough understanding of established technologies and clear vision of the opportunities offered by new and emerging technologies. This single comprehensive volume provides a definitive reference guide for both technologists within the heat preserved sector and researchers in the field of heat processing technologies.

Part I provides a collection of reviews of conventional retort and continuous heat processing technologies as a prelude to Part II which deals with the key issues of effective measurement and control as a means of ensuring that a thermal process is effective without causing deleterious changes to the food. The final part reviews emerging thermal technologies which are becoming more widely used in the food industry.

Contents

• Introduction - thermal processing technologies

Part I - Conventional technologies

• Retort technology
• Continuous heat processing

Part II - Measurement and control

• Pressure and temperature measurement in food process control
• Validation of heat processes
• Modelling and simulation of thermal processes
• Modelling particular thermal technologies
• Thermal processing and food quality: analysis and control

Part III - New thermal technologies

• Radio frequency heating
• Microwave processing
• Infrared heating
• Instant and high-heat infusion
• Ohmic heating
• Combined high pressure thermal treatment of foods

Hardcover - 304 pages