Читать книгу Essentials of Thermal Processing - Gary Tucker S., Gary S. Tucker - Страница 2
Table of Contents
Оглавление1 Cover
4 Preface
6 1 History of Thermal Processing 1.1 A BRIEF HISTORY OF THE SCIENCE AND TECHNOLOGY OF THERMAL PROCESSING 1.2 FOOD MICROBIOLOGY AS A SCIENCE 1.3 PACKAGING FOR HEAT PRESERVED FOODS 1.4 DEVELOPMENTS IN CANNERY EQUIPMENT 1.5 FOOD SAFETY References
7 2 Microbiology of Heat Preserved Foods 2.1 FOOD MICROBIOLOGY 2.2 FACTORS THAT AFFECT THE GROWTH OF MICRO‐ORGANISMS 2.3 DESCRIPTION OF SOME MICRO‐ORGANISMS OF IMPORTANCE TO THERMAL PROCESSING 2.4 RISK OF LEAKER SPOILAGE FROM DAMAGED OR COMPROMISED PACKAGING 2.5 A GUIDELINE FOR IDENTIFYING SPOILAGE IN CANNED FOODS References
8 3 Hurdles to Microbial Growth 3.1 CONTROL OF THE MICRO‐ORGANISM LOADING 3.2 USE OF RESTRICTIVE pH LEVELS 3.3 ANAEROBIC ENVIRONMENT OR MODIFIED ATMOSPHERE ENVIRONMENT 3.4 LOW TEMPERATURES 3.5 DEHYDRATION OR LOW WATER ACTIVITY 3.6 CHEMICAL PRESERVATION 3.7 IRRADIATION 3.8 COMBINATION TREATMENTS References
9 4 Low‐acid Canned Foods 4.1 PRODUCTION OF A THERMALLY PROCESSED FOOD 4.2 F03 STERILISATION PROCESSES 4.3 COMMERCIAL STERILISATION 4.4 MICRO‐ORGANISM DEATH KINETICS 4.5 LOG REDUCTIONS References
10 5 Acid Foods and Other Pasteurised Products 5.1 BACKGROUND 5.2 PASTEURISATION 5.3 INHIBITORY FACTORS TO MICRO‐ORGANISM GROWTH 5.4 PASTEURISATION VALUE (P‐VALUE) GUIDELINES 5.5 GUIDELINES AND GENERAL RECOMMENDATIONS 5.6 THERMAL PROCESSING OF FRUIT 5.7 THERMAL PROCESSING OF PRODUCTS WITH LOW WATER ACTIVITY 5.8 THERMAL PROCESSING OF CURED MEATS References
11 6 Acidified Foods 6.1 BACKGROUND 6.2 ACIDITY MEASUREMENT USING pH 6.3 ACIDIFICATION OF FOODS 6.4 PROCESSING ACIDIFIED FOODS 6.5 DESIGN OF PASTEURISATION PROCESSES 6.6 HOT FILL AND HOLD PROCESSING 6.7 CRITICAL CONTROL POINTS IN THE PRODUCTION OF ACIDIFIED FOODS References
12 7 Heat Preserved Chilled Foods 7.1 UNDERSTANDING MICROORGANISM BEHAVIOUR 7.2 METHODS OF MANUFACTURE References
13 8 Processing Systems 8.1 IN‐PACK PROCESSING: RETORT SYSTEMS 8.2 IN‐LINE PROCESSING: HEAT EXCHANGERS 8.3 NEW THERMAL TECHNOLOGIES References
14 9 Cook Values and Optimisation of Thermal Processes 9.1 MATHEMATICAL ANALYSIS OF COOKING 9.2 SETTING PROCESS TARGETS References
15 10 Process Validation 10.1 TEMPERATURE DISTRIBUTION 10.2 HEAT DISTRIBUTION 10.3 HEAT DISTRIBUTION TESTING References
16 11 Process Validation 11.1 SETTING THE TARGET PROCESS VALUE 11.2 SELECTING THE CONDITIONS FOR THE HP STUDY 11.3 LOCATING THE PRODUCT COLD POINT 11.4 PROCESS ESTABLISHMENT METHODS 11.5 PROCESS CALCULATION METHODS References
17 12 Cooling Water Treatment 12.1 CHLORINE 12.2 CHLORINE DIOXIDE 12.3 BROMINE 12.4 OZONE 12.5 ULTRAVIOLET LIGHT 12.6 MEMBRANE FILTRATION References
18 13 Handling Processing Deviations 13.1 WHAT CONSTITUTES A PROCESS DEVIATION 13.2 WHAT CAN GO WRONG 13.3 ACTIONS REQUIRED
19 14 Packaging Options for Heat‐Preserved Foods 14.1 METAL CONTAINERS 14.2 CAN CONSTRUCTION AND HANDLING 14.3 GLASS 14.4 PLASTICS, FLEXIBLES, AND LAMINATES References
20 15 Incubation Testing 15.1 PURPOSE OF INCUBATION TESTS 15.2 CAUSES OF SPOILAGE 15.3 DESCRIPTIVE TERMS FOR CANNED FOOD SPOILAGE 15.4 METHODS FOR INCUBATION TESTING 15.5 BIOTESTING References
21 16 Critical Factors in Thermal Processing 16.1 BACKGROUND 16.2 KEY ASPECTS OF HYGIENE CONTROL SYSTEMS FOR FOOD PROCESSING (FROM CODEX ALIMENTARIUS) 16.3 IDENTIFYING CRITICAL CONTROL POINTS IN THERMAL PROCESSING References
22 17 Environmental Aspects of Thermal Processing 17.1 LIFECYCLE ASSESSMENT (LCA) 17.2 GREENHOUSE GAS EMISSIONS References
23 Index
