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Aseptic Processing and Packaging of Food : A Food Industry Perspective - Jairus R.D. David

Aseptic Processing and Packaging of Food

A Food Industry Perspective

By: Jairus R.D. David (Editor), Ralph H. Graves (Editor), V.R. Carlson (Editor)

Hardcover

Published: 6th February 2006
Ships: 7 to 10 business days
7 to 10 business days
RRP $686.99
$628.25

Aseptic Processing and Packaging of Food explains how aseptic processing and packaging first began and traces its fascinating progression over the last fifty years. It explores current technologies, discusses why they are used today, and explains why certain basic approaches to critical operations, such as pumping, heat exchange, fluid flow, and controls, must be applied. Commercially used heating and holding concepts are also explained, with emphasis on avoiding problems.
This unique book states the technique and method of choice for accurate flow control (timing). It includes an explanation of secondary flow and describes its use to solve many of the heat exchange and fluid flow problems associated with particle-containing products. It also discusses the manufacturers of aseptic packaging equipment, exploring the types of products they produce and the advantages and disadvantages of their product design. Aseptic Processing and Packaging of Food fills in many of the information gaps left by other sources - a must-have reference for anyone working in this area.

Principles of Thermal Processing and Optimizationp. 3
United States History and Evolutionp. 21
Marketing of Aseptically Processed and Packaged Foodsp. 31
Regulations for Aseptic Processing and Packaging of Foodp. 41
Food Plant Organization - Present Operationsp. 51
Food-Processing Equipment - Historical and Modern Designsp. 95
Food-Packaging Equipmentp. 127
Validation and Establishment of Aseptic Processing and Packaging Operationsp. 147
Quality Assurance and Food Safety for Aseptically Processed and Packaged Foodp. 167
Food Industry R and D and Management Needs and Challengesp. 195
Summaryp. 221
Appendicesp. 223
Appendix A Typical Thermal Process Design for Aseptically Processed Liquid Foodp. 224
Appendix B Typical Thermal Process Design for Aseptically Processed Homogeneous Foodsp. 225
Appendix C Typical Thermal Process Design for Aseptically Processed Low-Acid Heterogeneous Foods Containing Discrete Particulates in SSHE System Using a Straight Hold Tubep. 226
Appendix D FDA Accepted Low-Acid Packaging Systemsp. 230
Indexp. 249
Table of Contents provided by Blackwell. All Rights Reserved.

ISBN: 9780849380044
ISBN-10: 0849380049
Series: Contemporary Food Science
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 276
Published: 6th February 2006
Dimensions (cm): 25.4 x 17.8  x 1.7
Weight (kg): 0.72
Edition Number: 1