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.
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