Continuous Thermal Processing of Foods

Pasteurization and UHT Sterilization

By: Michael J. Lewis, Neil J. Heppell

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Hardcover | 31 July 2000

At a Glance

Hardcover
468 Pages

Dimensions(cm)
25.4 x 18.42 x 2.54

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$489.01

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This new book updates and expands Harold Burton's classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of thermal processing of liquid and particulate foods. The food products covered now include soups, sauces, fruit juices, and other beverages, in addition to milk and milk products. Pasteurization, sterilization, and aseptic processing are all discussed, with emphasis on the underlying principles and problems of heat treatment of more viscous fluids, where streamline flow conditions are likely to prevail, and of products containing particles. Pasteurization and heat treatments designed to further extend the shelf life of pasteurized products are also discussed, and the pasteurization and sterilization processes are compared to highlight similarities and differences. Throughout, factors influencing the safety and quality of heated foods are emphasized. This book contains over 100 illustrations and 50 tables, as well as extensive cross-referencing and a comprehensive reference section.

Industry Reviews

"Lewis and Heppell have provided a review of pasteurisation and UHT processes that is well organised and built on a foundation of engineering and thermobacteriological principles. The literature is thoroughly covered and clearly summarised. Particular attention is given to the thermal sensitivities and resistances of various micro-organisms found in raw and processed foods and within the processing environment. The engineering principles in the book are carefully and thoroughly explained and will be valuable to graduate students conducting research in the field as well as processors interested in optimising the safety and quality of their product."

- C.R. Ross, Journal of the Science of Food and Agriculture, Volume 82, Issue 4, March 2002

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Non-Fiction Engineering & Technology Industrial Chemistry & Manufacturing Technologies Industrial Chemistry Food & Beverage Technology Medicine Medicine in General Public Health & Preventive Medicine Personal & Public Health / Health Education Dietetics & Nutrition

Foreword	p. xi
Preface	p. xiii
Introduction	p. 1
Introduction	p. 1
Food Composition	p. 7
Physical Properties of Foods	p. 10
Thermal Properties	p. 15
Heat Transfer	p. 19
Water Activity	p. 25
Electrical Properties	p. 25
Diffusion Properties	p. 27
Surface Properties	p. 28
Optical Properties and Sensory Characteristics	p. 29
Other Physical Variables	p. 30
Competing Techniques	p. 31
Kinetics for Microorganism Death and Changes in Biochemical Components	p. 33
Death of Microorganisms at Constant Lethal Temperature	p. 33
Effect of Temperature on Decimal Reduction Time	p. 36
Overall Effect of a Changing Temperature	p. 40
Thermal Treatment Criteria	p. 41
Methods for Determination of Thermal Death Kinetics	p. 43
Problems with Thermal Death Measurements	p. 44
Nonlinear Thermal Death Kinetic Data	p. 45
Log-Logistic Theory of Microbial Death	p. 47
Changes in Biochemical Components at High Temperatures	p. 49
Kinetics of Biochemical Changes	p. 49
General Cooking Changes	p. 50
Continuous-Flow Thermal Processing Plant	p. 57
Process Equipment for Continuous-Flow Thermal Processes	p. 59
Heat Exchange Equipment	p. 62
Process Equipment/Preprocessing Heat Treatment	p. 62
Indirect Heating Systems	p. 63
Plate Heat Exchangers	p. 64
Pasteurization Process	p. 65
Sterilization Processes for Low-Viscosity Liquid Products	p. 66
Sterilization Processes for Low-Viscosity Liquids	p. 68
Tubular Heat Exchangers	p. 72
Scraped-Surface Heat Exchangers	p. 79
Comparison of Indirect Heat Exchangers	p. 81
Direct Heating Systems	p. 84
The Steam Injection System	p. 85
The Infusion System	p. 91
Comparison of Injection with Infusion Systems	p. 94
Control of Product Concentration or Dilution During Direct Heating Processes	p. 95
The Supply of Culinary Steam for Direct Heating Processes	p. 99
Comparison of Indirect and Direct Heating Systems	p. 101
Processes Involving the Direct Use of Electricity	p. 103
Friction Heating	p. 103
Use of Microwaves	p. 104
Ohmic Heating	p. 104
Evaluation of Process Plant Performance	p. 105
Acceptable Pack Failure Rates	p. 105
Prediction of Process Performance Using Measured Plant Data	p. 107
Prediction of Process Performance from Time-Temperature Profile	p. 107
Calculation of Process Performance from Time-Temperature Data	p. 109
Residence Time Distribution	p. 113
Effect of Residence Time Distribution on Plant Performance	p. 113
Velocity Profiles for Low-Viscosity Newtonian Liquids	p. 114
Residence Time Distribution Theory	p. 115
Measurement of Residence Time Distribution	p. 117
Models for RTD Data	p. 119
Further Analysis of Practical RTD Curves	p. 123
Errors in Prediction of RTD	p. 123
Effect of RTD on Sterilization Efficiency	p. 124
Evaluation of Plant Performance with Temperature Distribution and RTD	p. 127
Continuous-Flow Thermal Processing of Viscous and Particulate Liquids	p. 133
Viscous Liquid Products	p. 133
Equipment Selection for Viscous Liquid Products	p. 134
Characterization of Viscosity	p. 134
Effect of Non-Newtonian Viscosity on Critical Reynolds Number	p. 136
Effect of Non-Newtonian Viscosity on Laminar Flow Velocity Profile	p. 137
Residence Time Distribution for Non-Newtonian Liquids in Different-Shaped Sections	p. 139
Residence Time Distribution in Process Equipment	p. 140
Practical Evaluation of Residence Time Distribution	p. 141
Heat Transfer Coefficients for Viscous Liquids in Heat Exchangers	p. 141
Liquids Containing Solid Particulates	p. 143
Processing Equipment for Liquids Containing Particulate Solids	p. 144
Pumping of Liquids Containing Particulate Solids	p. 145
Transport of Particulate Solids by Liquids	p. 148
Physical Factors Affecting the Transport of Particulate Solids	p. 149
Effect of Different Parameters on the Residence Time Distribution of Particulates	p. 152
Effect of Particulates on Heat Transfer Coefficient in Heat Exchangers	p. 159
Effect of Surface Heat Transfer on Rate of Heating of Particulate Solid	p. 160
Heat Transfer Coefficient between Liquids and Solid Bodies	p. 164
Experimental Methods for Determination of Liquid-Particulate Heat Transfer Coefficient	p. 166
Use of TTI Markers	p. 168
Experimental Measurement of Liquid-Particle Heat Transfer Coefficient	p. 170
Mathematical Modeling of the Thermal Process	p. 174
Overall Process Validation	p. 178
Stork Rota-Hold Process	p. 181
Ohmic Heating of Particulate Foods	p. 183
Pasteurization	p. 193
Introduction	p. 193
HTST Pasteurization	p. 196
Factors Affecting Keeping Quality	p. 201
Specific Products	p. 211
Other Heat Treatments	p. 223
Strategies for Extended Shelf Life of Refrigerated Products	p. 224
Extended Shelf Life at Ambient Temperatures	p. 231
Sterilization	p. 237
Introduction: Criteria for Sterilization	p. 237
Continuous Systems	p. 242
Homogenization	p. 248
Milk	p. 250
Cream	p. 271
Evaporated Milk and UHT Evaporated Milks	p. 273
Ice Cream Mix	p. 274
Soy Milk and Other Milk Analogues	p. 275
Starch-Based Products: Soups and Custards	p. 278
Other Drinks and Beverages: Coffees/Teas	p. 280
Specialized Products	p. 280
Packaging Systems	p. 285
Connection of Packaging Equipment to Process Plant	p. 285
Cleaning and Sterilization of Sterile Tanks	p. 290
Use of Sterile Barriers	p. 292
General Mechanical Principles	p. 293
Packaging Systems for Continuous-Flow Thermally Processed Products	p. 294
Hot Filling	p. 294
Aseptic Packaging	p. 295
Controls and Safeguards in Aseptic Filling Systems	p. 325
Performance of Aseptic Fillers	p. 326
Fouling, Cleaning, and Disinfecting	p. 331
Introduction	p. 331
Measurement of Fouling	p. 335
Review of Factors Affecting Fouling	p. 341
Fouling of Specific Products	p. 344
Rinsing, Cleaning, Disinfecting, and Sterilizing	p. 356
Rinsing	p. 357
Cleaning	p. 358
Disinfecting and Sterilizing	p. 364
Storage	p. 369
Introduction: Raw Materials/Processing and Storage	p. 369
Color/Browning Reaction	p. 371
Destabilization/Deposit Formation and Gelation	p. 374
Dissolved Oxygen	p. 380
Flavor Changes	p. 380
Changes to Other Components During Storage	p. 384
Some Other Products	p. 389
Accelerated Storage	p. 389
Refrigerated Storage	p. 390
Quality Assurance	p. 395
Introduction	p. 395
Microbiological Specifications for Foods	p. 398
Commercially Sterile Products	p. 401
Quality Assurance/Commercially Sterile Products: The Current Approach	p. 407
The Role of Analytical Testing	p. 412
Sensory Characteristics	p. 421
Some Legal Aspects	p. 422
Mathematical Model for Heat Transfer to a Sphere	p. 427
Index	p. 435
Table of Contents provided by Syndetics. All Rights Reserved.

Continuous Thermal Processing of Foods

Pasteurization and UHT Sterilization

At a Glance

Hardcover

Industry Reviews

Shipping

How to return your order

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