Thermal technologies in food processing:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge [u.a.]
Woodhead Publ. [u.a.]
2001
|
| Ausgabe: | 1. publ. |
| Schriftenreihe: | Woodhead Publishing in food science and technology
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVI, 294 S. |
| ISBN: | 185573558X 0849312167 |
Internformat
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| 245 | 1 | 0 | |a Thermal technologies in food processing |c ed. by Philip Richardson |
| 250 | |a 1. publ. | ||
| 264 | 1 | |a Cambridge [u.a.] |b Woodhead Publ. [u.a.] |c 2001 | |
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| 490 | 0 | |a Woodhead Publishing in food science and technology | |
| 650 | 4 | |a Food industry and trade |x Technology transfer | |
| 650 | 4 | |a Food |x Effect of heat on | |
| 650 | 4 | |a Food |x Preservation | |
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Datensatz im Suchindex
| _version_ | 1804128861103849472 |
|---|---|
| adam_text | Titel: Thermal technologies in food processing
Autor: Richardson, Philip
Jahr: 2001
Contents
List of contributors ..................................................... ix
List of notation xiii
1 Introduction ...................................................... 1
P.S. Richardson, Campden Chorleywood Food Research
Association, Chipping Campden
Part I Conventional technologies ..................................... 5
2 Retort technology ................................................ 7
N.S. May, Campden Chorleywood Food Research Association,
Chipping Campden
2.1 Introduction .................................................. 7
2.2 The basic retort cycle ........................................ 7
2.3 Selection of container ........................................ 11
2.4 Selection of a retort .......................................... 11
2.5 The influence of heating medium on retort performance ..... 13
2.6 Future trends ................................................. 25
2.7 Sources of further information and advice ................... 27
2.8 References.................................................... 27
3 Continuous heat processing ...................................... 29
S.P. Emond, Campden Chorleywood Food Research Association,
Chipping Campden
3.1 Introduction .................................................. 29
3.2 Indirect heating .............................................. 30
3.3 Direct heating ................................................ 39
vi Contents
3.4 Holding section .............................................. 42
3.5 Future trends ................................................ 44
3.6 Sources of further information and advice ................... 45
3.7 References ................................................... 48
Part II Measurement and control.................................... 49
4 Pressure and temperature measurement in food process control 51
P.G. Berrie, Endress+Hauser Process Solutions AG, Reinach
4.1 Introduction ................................................. 51
4.2 Pressure measurement ....................................... 52
4.3 Temperature measurement ................................... 57
4.4 General instrument design ................................... 68
4.5 References ................................................... 73
5 Validation of heat processes ..................................... 75
G.S. Tucker, Campden Chorleywood Food Research Association,
Chipping Campden
5.1 Introduction: the need for better measurement and control .. 75
5.2 Validation methods: objectives and principles ............... 76
5.3 Temperature distribution testing ............................. 79
5.4 Heat penetration testing ..................................... 81
5.5 Microbiological spore methods .............................. 83
5.6 Biochemical time and temperature integrators ............... 85
5.7 Future trends ................................................ 87
5.8 Sources of further information and advice ................... 88
5.9 References ................................................... 89
6 Modelling and simulation of thermal processes ................ 91
B.M. Nicolai, P. Verboven and N. Scheerlinck, Katholieke Universiteit,
Leuven
6.1 Introduction ................................................. 91
6.2 Modelling of conduction heat transfer: the Fourier equation . 92
6.3 The Navier-Stokes equations ................................ 93
6.4 Numerical methods .......................................... 97
6.5 Applications ................................................. 104
6.6 Conclusions .................................................. 108
6.7 Acknowledgements .......................................... 109
6.8 References ................................................... 109
7 Modelling particular thermal technologies ...................... 113
5. Bakalis, P.W. Cox and P.J. Fryer, University of Birmingham
7.1 Introduction ................................................. 113
7.2 Processing of packed and solid foods ........................ 116
7.3 Continuous heating and cooling processes ................... 122
7.4 Heat generation methods: ohmic and microwave heating — 127
7.5 Developments in the field ................................... 131
7.6 References ................................................... 133
Contents vii
8 Thermal processing and food quality: analysis and control 138
A. Arnoldi, University of Milan
8.1 Introduction: the importance of thermal processing .......... 138
8.2 The importance of the Maillard reaction ..................... 139
8.3 Thermal processing and food safety ......................... 142
8.4 Thermal processing and nutritional quality ................... 143
8.5 Thermal processing, food flavour and colour ................ 145
8.6 Maillard reaction and lipid oxidation ........................ 148
8.7 Controlling factors in the Maillard reaction .................. 149
8.8 Methods of measurement .................................... 150
8.9 Application to the processing of particular foods ............ 151
8.10 Futuretrends ................................................. 153
8.11 Sources of further information and advice ................... 154
8.12 References ................................................... 154
Part HI New thermal technologies ................................... 161
9 Radio frequency heating ......................................... 163
A.T. Rowley, EA Technology Ltd, Chester
9.1 Introduction .................................................. 163
9.2 Basic principles of RF heating ............................... 163
9.3 Application to food processing ............................... 166
9.4 Advantages and disadvantages of RF heating ................ 167
9.5 RF heating technologies ..................................... 169
9.6 Case studies .................................................. 173
9.7 Future trends in RF heating .................................. 175
9.8 Sources of further information and advice ................... 176
9.9 Acknowledgements .......................................... 177
9.10 References ................................................... 177
10 Microwave processing .......................................... 178
M. Regier and H. Schubert, University of Karlsruhe
10.1 Introduction .................................................. 178
10.2 Physical principles ........................................... 180
10.3 Microwave applications...................................... 194
10.4 Modelling and verification ................................... 199
10.5 Summary and outlook ........................................ 203
10.6 References ................................................... 204
11 Infrared heating ................................................. 208
C. Skjoldebrand, ABB Automation Systems (formerly Swedish
Institute of Food Research (SIK)), Tumba
11.1 Introduction; principle and uses .............................. 208
11.2 Theories and infrared properties ............................. 210
11.3 Technologies ................................................. 215
11.4 Equipment ................................................... 217
viii Contents
11.5 Applications: case studies and modelling .................... 222
11.6 Future trends ................................................ 225
11.7 References ................................................... 227
12 Instant and high-heat infusion 229
J. Andersen, APV Systems, Silkeborg
12.1 Instant infusion: an introduction ............................. 229
12.2 Instant infusion in detail ..................................... 230
12.3 Advantages and disadvantages of instant infusion ........... 232
12.4 High-heat infusion: an introduction .......................... 234
12.5 The problem of heat resistant spores (HRS) ................. 234
12.6 High-heat infusion in detail .................................. 235
12.7 Advantages and disadvantages of high-heat infusion ........ 238
12.8 References ................................................... 239
13 Ohmic heating 241
R. Ruan, X. Ye, P. Chen and C.J. Doona, University of Minnesota
and I. Taub, US Army Natick Soldier Center
13.1 Introduction ................................................. 241
13.2 Ohmic heating process and equipment ....................... 245
13.3 Monitoring and modeling of ohmic heating ................. 247
13.4 Major challenges and needs for future research and
development ................................................. 260
13.5 References ................................................... 264
14 Combined high pressure thermal treatment of foods 266
L. Ludikhuyze, A. Van Loey, Indrawati and M. Hendrickx, Katholieke
Universiteit, Leuven
14.1 Introduction ................................................. 266
14.2 Effect of high pressure on micro-organisms ................. 267
14.3 Effect of high pressure on food quality related enzymes ___ 268
14.4 Effect of high pressure on food structure and texture ........ 271
14.5 Effect of high pressure on sensorial and nutritional properties
offood ...................................................... 273
14.6 The use of integrated kinetic information in process design and
optimization ................................................. 275
14.7 High pressure processing technology and products .......... 276
14.8 Conclusive remarks .......................................... 278
14.9 Acknowledgement ........................................... 278
14.10 References ................................................... 278
Index 285
|
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| language | English |
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| publishDate | 2001 |
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| series2 | Woodhead Publishing in food science and technology |
| spelling | Thermal technologies in food processing ed. by Philip Richardson 1. publ. Cambridge [u.a.] Woodhead Publ. [u.a.] 2001 XVI, 294 S. txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing in food science and technology Food industry and trade Technology transfer Food Effect of heat on Food Preservation Lebensmittel (DE-588)4034870-2 gnd rswk-swf Thermische Verfahrenstechnik (DE-588)4117203-6 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Thermische Verfahrenstechnik (DE-588)4117203-6 s DE-604 Richardson, Philip Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009588150&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Thermal technologies in food processing Food industry and trade Technology transfer Food Effect of heat on Food Preservation Lebensmittel (DE-588)4034870-2 gnd Thermische Verfahrenstechnik (DE-588)4117203-6 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4117203-6 (DE-588)4143413-4 |
| title | Thermal technologies in food processing |
| title_auth | Thermal technologies in food processing |
| title_exact_search | Thermal technologies in food processing |
| title_full | Thermal technologies in food processing ed. by Philip Richardson |
| title_fullStr | Thermal technologies in food processing ed. by Philip Richardson |
| title_full_unstemmed | Thermal technologies in food processing ed. by Philip Richardson |
| title_short | Thermal technologies in food processing |
| title_sort | thermal technologies in food processing |
| topic | Food industry and trade Technology transfer Food Effect of heat on Food Preservation Lebensmittel (DE-588)4034870-2 gnd Thermische Verfahrenstechnik (DE-588)4117203-6 gnd |
| topic_facet | Food industry and trade Technology transfer Food Effect of heat on Food Preservation Lebensmittel Thermische Verfahrenstechnik Aufsatzsammlung |
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