522 pages | 132 B/W Illus.
Access the Latest Advances in Food Quality Optimization and Safety Assurance
Thermal processing has undergone a remarkable amount of research throughout the past decade, indicating that the process not only remains viable, but that it is also expanding around the world.
An organized exploration of new developments in academic and current food industry practices, Engineering Aspects of Thermal Food Processing presents groundbreaking advances in the physical and engineering aspects of thermal food processing, paying particular attention to modeling, simulation, optimization, online control, and automation.
Divided into Four Cohesive Sections
Under the editorial guidance of a leading thermal processing authority, the book first covers the fundamentals and new processes in the thermal processing industry, including new packaging materials like retortable pouches. The second section moves on to mathematical modeling and simulation, which also addresses emerging preservation technology such as ohmic heating.
The third section of the book is devoted to optimization, recognizing that mathematical optimization is the key ingredient for computing optimal operating policies and building advanced decision support systems. This section discusses processes like thermal sterilization, microwave processing, and in-line aseptic processing as well as an analysis of plant production productivity. The final section examines online control and automation describing a practical and efficient strategy for on-line correction of thermal process deviations during retort sterilization of canned foods.
Concluding with expert analysis and discussion of the manufacturers’ businesses in today’s competitive marketplace, Engineering Aspects of Thermal Food Processing explores the entire processing line from modeling through optimization. It effectively assists manufacturers in maintaining a seamless workflow while lowering their bottom lines.
FUNDAMENTALS AND NEW PROCESSES
Principles of Thermal Processing: Sterilization, S. Donald Holdsworth
Principles of Thermal Processing: Pasteurization, Filipa Vinagre Marques da Silva and Paul Anthony Gibbs
Aseptic Processing of Liquid Foods Containing Solid Particulates, Jasper D.H. Kelder, Pablo M. Coronel, and Peter M.M. Bongers
Ohmic and Microwave Heating, Pablo M. Coronel, Sudhir Sastry, Soojin Jun, S. Salengke, and Josip Simunovic
High-Pressure Thermal Processes: Thermal and Fluid Dynamic Modeling Principles, Pablo Juliano, Kai Knoerzer, and Gustavo V. Barbosa-Cánovas
High-Pressure Processes: Thermal and Fluid Dynamic Modeling Applications, Pablo Juliano, Kai Knoerzer, and Gustavo V. Barbosa-Cánovas
MODELING AND SIMULATION
Direct Calculation of the Survival Ratio and Isothermal Time Equivalent in Heat Preservation Processes, Maria G. Corradini, Mark D. Normand, and Micha Peleg
New Kinetic Models for Inactivation of Bacterial Spores, Arthur Teixeira and Alfredo C. Rodriguez
Modeling Heat Transfer in Thermal Processing: Retort Pouches, Alejandro Amézquita and Sergio Almonacid
Heat Transfer in Rotary Processing of Canned Liquid/Particle Mixtures, Mritunjay Dwivedi and Hosahalli S. Ramaswamy
Numerical Model for the Ohmic Heating of Foods, Michele Chiumenti, Cristian Maggiolo, and Julio García
Computational Fluid Dynamics in Thermal Processing, Tomás Norton and Da-Wen Sun
Global Optimization in Thermal Processing, Julio R. Banga, Eva Balsa-Canto, and Antonio A. Alonso
Optimum Design and Operating Conditions of Multiple Effect Evaporators: Tomato Paste, Ricardo Simpson and Danilo López
Optimizing the Thermal Processing of Liquids Containing Solid Particulates, Jasper D.H. Kelder, Pablo M. Coronel, and Peter M.M. Bongers
Optimizing Plant Production in Batch Thermal Processing: Case Study, Ricardo Simpson and Alik Abakarov
ONLINE CONTROL AND AUTOMATION
Online Control Strategies: Batch Processing, Ricardo Simpson and Arthur Teixeira
Plant Automation for Automatic Batch Retort Systems, Osvaldo Campanella, Clara Rovedo, Jacques Bichier, and Frank Pandelaers