Author: A. C. Hersom Publisher: Chemical Publishing Company ISBN: 9780820601427 Category : Languages : en Pages : 0
Book Description
Contents - 1. Bacteria - Form; Structure; Chemical composition; Physiology; Classification - 2. True fungi - Moulds; Yeasts; Morphology; Principal groups; Biological characteristics - 3. Control of spoilage micro-organisms - Refrigeration; Gas storage; Moisture limitation; Salt; Acid preservatives; Curing; Smoking; Spices; Antibiotics; Fermentation; Air filtration - 4. Containers - Three piece cans; Tinplate; Tin-free steel; Construction of cans; Non-soldered cans; Two piece cans; Easy-open ends; Semi-rigid and flexible packs; Glass containers and closures - 5. Outline of canning operations - Preparation of food; Washing; Peeling; Blanching; Filling; Exhausting; Sealing of containers; Processing; Types of retort; Non-rigid containers; Glass containers; Cooling; Coding - 6. Sources and control of contamination - Raw materials; Plant; Cleaning and disinfection; Containers; Cooling water - 7. Principal spoilage organisms in canned foods - Acidity classification of foods; Low and medium acid products; Acid products - 8. Effects of heat on micro-organisms - Cause of death; Mechanism of heat resistance; Order of destruction; Factors affecting heat resistance; Effect of environment during sporulation; Effect of environment during heating; Effect of recovery medium; Effect of sub-lethal heat treatment; Estimation of heat resistance; Treatment of thermal resistance data - 9. Principles of thermal processing - Thermal death-time data; Standards of processing; Heat penetration; Mechanism of heat transfer; Positioning of thermocouple; Factors affecting heat penetration; Process evaluation; Classical calculation methods; Integrated lethality methods; Microbiological methods - 10. Continuous flow sterilisation and aseptic processing - Nutritional and quality aspects; HTST and UHT processing; Process evaluation; Cooling; Container sterilisation; Filling; Enzyme inactivation and regeneration - 11. The use of radiations in food preservation - Ionising radiations; Factors affecting the radiation resistance of micro-organisms; Sterilisation doses for foods; Complementary effects of radiation and heat; Low dose procedures; Effects of ionising radiations on food; Ultraviolet irradiation - 12. Types of spoilage - Under-processing; Inadequate cooling; Leakage through seams; Pre-process spoilage; Hydrogen swells; Incorrect retort operation; Under-exhausting; Over-filling; Panelling; Rust; Damage - 13. Microbiology of sound canned foods - 'Commercial sterility'; Results of examinations; Theory of fat protection; Air-borne contamination; Canned cured meats; Proposed standards - 14. Bacterial food poisoning - Clostridium botulinum; Clostridium perfringens; Salmonella; Staphylococci-Bacillus cereus; Vibrio parahaemolyticus; Relation of food-poisoning to canned foods; Food idiosyncrasy - 15. Laboratory examination of canned foods - Culture media for routine work; Additional media for routine and special purposes; Outline of examination procedure; Preliminary external examination; Preliminary incubation of samples; Sampling can contents; Technique for sampling swelled cans; Preparation of cultures; Examination of contents; Examination of glass packs; Incubation tests; Aseptic packaging; Examination of canned cured meats - 16. Examination of raw materials, plant and miscellaneous methods - Thermophilic contamination of sugar, starches, milk, powder, spices, etc.; Plant and equipment; Containers; Cooling water; Dilution cultures - 17. Examination of containers - Selection of cans; Preliminary examination; Examination of rolled seams; Defective soldering; Oval and rectangular cans; Flexible pouches - Appendix - Temperature of saturated steam; Sizes of some common round UK open-top cans; Example of calculation of process lethalities; Lethal rates; Summary of causes and control of microbial spoilage of canned food - Index -
Author: Gary Tucker Publisher: John Wiley & Sons ISBN: 1119470358 Category : Technology & Engineering Languages : en Pages : 400
Book Description
ESSENTIALS OF THERMAL PROCESSING Explore this fully updated new edition of a practical reference on food preservation from two leading voices in the industry Among all food preservation methods in use today, thermal processing remains the single most important technique used in the industry. The newly revised Second Edition of Essentials of Thermal Processing delivers a thorough reference on the science and applications of the thermal processing of a wide variety of food products. The book offers readers essential information on the preservation of food products by heat, including high-acid foods and low-acid sterilized foods requiring a full botulinum cook. The accomplished authors—noted experts in their field—discuss all relevant manufacturing steps, from raw material microbiology through the various processing regimes, validation methods, packaging, incubation testing, and spoilage incidents. Two new chapters on temperature and heat distribution, as well as heat penetration of foods, are included. More worked and practical examples are found throughout the book as well. Readers will also benefit from the inclusion of: A thorough introduction to the microbiology of heat processed foods, food preservation techniques, low acid canned foods, and high acid foods An exploration of acidified products, heat extended shelf-life chilled foods, and processing methods Discussions of cooking and process optimization, process validation, and heat penetration and process calculations An examination of cooling and water treatment, how to handle process deviations, and packaging options for heat preserved foods Perfect for professionals working in the food processing and preservation industries, Essentials of Thermal Processing will also earn a place in the libraries of anyone seeking a one-stop reference on the subject of thermal processing for food products.
Author: Angela Montanari Publisher: Springer ISBN: 3319741322 Category : Technology & Engineering Languages : en Pages : 53
Book Description
This Brief describes the chemical features of canned food products and gives background information on the technology of canning foods. It explains how canned foods are different from other packaged foods, and illustrates and discusses their unique properties, including risks and failures. Canned foods are usually considered to offer a particularly long shelf-life and durability. An understanding of their properties and influences on their durability is therefore of great importance in the industrial production, and this Brief offers a compact introduction to this topic. The authors focus on thermally-preserved foods. They explain that the right choice of thermal treatment method (e.g. pasteurisation, sterilisation) as well as process parameters (e.g. time, temperature) is additionally influenced by criteria such as pH, water content, the presence and concentration of fatty molecules, of calcium, etc. So-called ‘survival curves’ can help in determining the methodology of choice, and the Brief introduces the reader to this concept. The authors also address defects and failures. They introduce selected indicators, which can help identifying failures of the entire food/packaging system, and demonstrate how image and visual analysis can be applied in quality controls. The explanations and industrial production of canned foods are exemplified with the case of canned tomato sauces and beans.
Author: S. Donald Holdsworth Publisher: Springer ISBN: 3319249045 Category : Technology & Engineering Languages : en Pages : 525
Book Description
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 Thermal Food 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 Pa ckaged Foods, Third Edition is intended for a broad audience, from undergraduate to post graduate students, scientists, engineers and professionals working for the food industry.
Author: C. R. Stumbo Publisher: Elsevier ISBN: 0080886477 Category : Nature Languages : en Pages : 350
Book Description
Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in sterilization processes for canned goods and pasteurization of foods. The book first ponders on organisms of greatest importance in the spoilage of canned foods and food pasteurization and bacteriological examination of spoiled canned foods. Discussions focus on toxin-producing microorganisms, pathogenic microorganisms, bacteriological examination, classification of spore-bearing bacteria with reference to oxygen requirements, classification of food with respect to acidity, and interpretation of observations. The text then takes a look at contamination and its control, producing, harvesting, and cleaning spores for thermal resistance determinations, and death of bacteria subjected to moist heat. The manuscript tackles thermal resistance of bacteria and thermal process evaluation, including important terms and equations, basic considerations, general method, and conversion of heat penetration data. Topics include change of initial food temperature when the retort temperature remains the same, integrated lethality of heat at all points in the container, heat penetration and processing parameters, and determination of process lethality requirement. The publication is a valuable reference for researchers interested in thermobacteriology in food processing.
Author: S. Daniel Holdsworth Publisher: Springer Science & Business Media ISBN: 0387722505 Category : Technology & Engineering Languages : en Pages : 423
Book Description
This is the second edition of Holdsworth and Simpson’s highly practical work on a subject of growing importance in this age of convenience foods. As before, it 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 to sterilize or pasteurize the food. However, there is lots of new material too. Unlike other texts on thermal processing, which cover very adequately the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products.
Author: A. C. Hersom
Author: A. C. Hersom
Author: Yiu H. Hui
Author: Gary Tucker
Author: Angela Montanari
Author: P Richardson
Author: S. Donald Holdsworth
Author: C. R. Stumbo
Author: S. Daniel Holdsworth
Author: A. C. Hersom