Format:
Online-Ressource (XXIII, 205 S.)
Edition:
Online-Ausg. 2006 Springer eBook Collection. Chemistry and Materials Science Electronic reproduction; Available via World Wide Web
ISBN:
9780387311296
Series Statement:
Food Engineering Series
Content:
The subject of sterilization of food in cans has been studied both experimentally and theoretically, but limited work has been undertaken to study the sterilization of food in pouches. This book examines the interaction between fluid mechanics, heat transfer and microbial inactivation during sterilization of food in pouches. Such interaction is complex and if ignored would lead to incorrect information not only on food sterility but also on food quality.
Content:
Examines the important interaction between fluid mechanics, heat transfer and microbial inactivation during sterilization of food in pouches. Such interaction is complex and if ignored would lead to incorrect information on food sterility, as well as on food quality. This work is useful for engineers, food scientists, students and researchers
Note:
Includes bibliographical references and index
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Front Matter; THERMAL STERILIZATION OF FOOD; HEAT TRANSFER PRINCIPLES; PRINCIPLES OF THERMAL STERILIZATION; FUNDAMENTALS OF COMPUTATIONAL FLUID DYNAMICS; THERMAL STERILIZATION OF FOOD IN CANS; THEORETICAL ANALYSIS OF THERMAL STERILIZATION OF FOOD IN 3-D POUCHES; POUCH PRODUCT QUALITY; Experimental Measurements of Thermal Sterilization; A NEW COMPUTATIONAL TECHNIQUE FOR THE ESTIMATION OF STERILIZATION TIME IN CANNED FOOD; Back Matter
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CoverContents -- Preface -- Acknowledgments -- List of Figures -- List of Tables -- List of Abbreviations -- 1. Thermal Sterilization of Food: Historical Review -- 1.1. Thermal Sterilization of Food in Cans -- 1.2. Retort Pouches (Historical Review) -- 1.2.1. Benefits of the Pouch -- 1.2.2. Steps to Regulatory Acceptance -- 1.2.3. Natick's Role -- 1.2.4. Continental's Role -- 1.2.5. Reynolds's Role -- 1.3. Thermal Sterilization of Food in Pouches -- 1.4. Computational Fluid Dynamics and the Food Industry -- 1.5. Objectives -- References -- 2. Heat Transfer Principles -- 2.1. Introduction to Thermal Sterilization -- 2.2. Heat Transfer -- 2.2.1. Unsteady-State Heat Conduction -- 2.2.2. Free Convection -- Nomenclature -- Subscripts -- References -- 3. Principles of Thermal Sterilization -- 3.1. Effects of Heat Treatment During Sterilization -- 3.1.1. Heat Penetration -- 3.1.2. Heat Resistance of Microorganisms -- 3.2. Effect of Heat on Microbial Population -- 3.3. Effect of Heat on Nutritional Properties of Food -- 3.4. Reaction Kinetics of Quality Changes -- Nomenclature -- Subscripts -- References -- 4. Fundamentals of Computational Fluid Dynamics -- 4.1. Introduction to Computational Fluid Dynamics -- 4.1.1. Definition of a CFD Problem (Preprocessor) -- 4.1.2. Solution of the Problem (Processor) -- 4.1.3. Analysis of the Results (Postprocessor) -- 4.2. Finite Volume Method and Particular Features of Phoenics -- 4.2.1. The Conservation Equations -- 4.2.2. The Transport Equations and Related Physics -- Nomenclature -- Subscripts -- References -- 5. Thermal Sterilization of Food in Cans -- 5.1. Introduction to the Theoretical Analysis of Thermal Sterilization of Food in Cans -- 5.2. Simulations of High- and Low-Viscosity Liquid Food -- 5.2.1. Basic Model Equations and Solution Procedure -- 5.2.2. Results of Simulation -- 5.3. Top Insulated Can -- 5.3.1. Results of Simulation -- 5.4. Effect of Using Different Retort Temperatures on Bacteria and Vitamin C Destruction -- 5.4.1. Numerical Approximation and Model Parameters -- 5.4.2. Results of Simulation -- 5.5. Comparison Between Convection and Conduction Heating -- 5.5.1. Numerical Approximations and Model Parameters -- 5.5.2. Results of Simulations -- 5.6. Simulation of a Horizontal Can During Sterilization -- 5.6.1. Governing Equations and Boundary Conditions -- 5.6.2. Results of Simulation -- 5.7. Effect of Can Rotation on Sterilization of Liquid Food -- 5.7.1. Formulation of a Model -- 5.7.2. Numerical Approach -- 5.7.3. Results of Simulation -- 5.8. Thermal Sterilization of Solid-Liquid Food Mixture in Cans -- 5.8.1. Basic Model Equations and Solution Procedure -- 5.8.2. Results of Simulation -- Nomenclature -- Subscripts -- References -- 6. Theoretical Analysis of Thermal Sterilization of Food in 3-D Pouches -- T.
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Electronic reproduction; Available via World Wide Web
Additional Edition:
ISBN 9780387311289
Additional Edition:
Druckausg. Ghani Al-Baali, A. G. Sterilization of food in retort pouches New York : Springer, 2006 ISBN 9780387311289
Additional Edition:
ISBN 0387311289
Language:
English
Subjects:
Chemistry/Pharmacy
,
Medicine
DOI:
10.1007/978-0-387-31129-6
URL:
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