Thermal Food Processing: New Technologies and Quality Issues, Second Edition, 2nd Edition (Paperback) book cover

Thermal Food Processing

New Technologies and Quality Issues, Second Edition, 2nd Edition

Edited by Da-Wen Sun

CRC Press

688 pages | 185 B/W Illus.

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Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today and pinpoints the trends in future research and development.

Topics discussed include:

  • Thermal properties of foods, including heat capacity, conductivity, diffusivity, and density
  • Heat and mass transfer and related engineering principles, mechanisms, and models
  • The development and application of deterministic heat transfer models for predicting internal product temperatures
  • Modeling thermal processing using artificial neural networks (ANN) and computational fluid dynamics (CFD)
  • Thermal processing of meat, poultry, fish, and dairy products; canned foods; ready meals; and vegetables
  • The effect of ultrahigh temperature (UHT) treatment processing on milk, including the impact on nutrient composition, safety, and organoleptic aspects
  • Ohmic, radio frequency (RF) dialectric, infrared, and pressure-assisted heating
  • pH-assisted thermal processing

In addition to updating all content, this second edition includes five new chapters: Thermal Effects in Food Microbiology, Modeling Thermal Microbial Inactivation Kinetics, Thermal Processing of Food and Fruit Juices, Aseptic Processing and Packaging, and Microwave Heating. The final chapter of the book examines systems used in the evaluation of thermal processes and the development of time temperature integrators (TTIs) to ensure the safety of thermally processed food. An up-to-date survey of essential techniques and the science behind them, this volume is a critical reference for food industry professionals.

Table of Contents

Modeling of Thermal Food Processes

Thermal Physical Properties of Foods; Adriana E. Delgado, Da-Wen Sun, and Amelia C. Rubiolo

Heat and Mass Transfer in Thermal Food Processing; Lijun Wang and Da-Wen Sun

Thermal Effects in Food Microbiology; Mogessie Ashenafi

Simulating Thermal Food Processes Using Deterministic Models; Arthur A. Teixeira

Modeling Food Thermal Processes Using Artificial Neural Networks; Cuiren Chen and Hosahalli S. Ramaswamy

Modeling Thermal Processing Using Computational Fluid Dynamics (CFD); Xiao Dong Chen and Da-Wen Sun

Modeling Thermal Microbial Inactivation Kinetics; Ursula Andrea Gonzales Barron

Quality and Safety of Thermally Processed Foods

Thermal Processing of Meat and Meat Products; Brijesh K. Tiwari and Colm O’Donnell

Thermal Processing of Poultry Products; Paul L. Dawson, Sunil Mangalassary, and Brian W. Sheldon

Thermal Processing of Fishery Products; María Isabel Medina Méndez and José Manuel Gallardo Abuín

Thermal Processing of Dairy Products; Alan L. Kelly, Nivedita Datta, and Hilton C. Deeth

Ultrahigh Temperature Thermal Processing of Milk; Pamela Manzi and Laura Pizzoferrato

Thermal Processing of Canned Foods; Z. Jun Weng

Thermal Processing of Ready Meals; Gary Tucker

Thermal Processing of Vegetables; Jasim Ahmed and U.S. Shivhare

Thermal Processing of Fruits and Fruit Juices; Catherine M.G.C. Renard and Jean-François Maingonnat

Innovations in Thermal Food Processes

Aseptic Processing and Packaging; Min Liu and John D. Floros

Ohmic Heating for Food Processing; António Augusto Vicente, Inês de Castro, José António Teixeira,

and Ricardo Nuno Pereira

Radio Frequency Dielectric Heating; Yanyun Zhao and Qingyue Ling

Infrared Heating; Noboru Sakai and Weijie Mao

Microwave Heating; Servet Gulum Sumnu and Serpil Sahin

Combination Treatment of Pressure and Mild Heating; Takashi Okazaki and Yujin Shigeta

pH-Assisted Thermal Processing; Alfredo Palop and Antonio Martínez Lopez

Time–Temperature Integrators for Thermal Process Evaluation; Antonio Martínez Lopez, Dolores Rodrigo, Pablo S. Fernández, M. Consuelo Pina-Pérez, and Fernando Sampedro


About the Editor

Professor Da-Wen Sun is a world authority in food engineering research and education. He is a Member of Royal Irish Academy—the highest academic honor in Ireland, and is also a member of Academia Europaea (The Academy of Europe). His main research activities include cooling, drying, and refrigeration processes and systems; quality and safety of food products; bioprocess simulation and optimization; and computer vision technology. His many scholarly works have become standard reference materials for researchers in the areas of computer vision, computational fluid dynamics modelling, vacuum cooling, and other areas.

About the Series

Contemporary Food Engineering

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Subject Categories

BISAC Subject Codes/Headings:
SCIENCE / Chemistry / Industrial & Technical