Thermal Processing of Packaged Foods (Food Engineering Series) (Food Engineering Series)

423 Pages·2007·3.7 MB·English

by  S. Donald Holdsworth

Thermal Processing of Packaged Foods
SecondEdition
FOODENGINEERINGSERIES
SeriesEditor
GustavoV.Barbosa-Cánovas,WashingtonStateUniversity
AdvisoryBoard
AlbertIbarz,UniversityofLleida
J.PeterClark,Consultant
JorgeWelti-Chanes,UniversidaddelasAméricas-Puebla
JoseMiguelAguilera,PontificaUniversidadCatólicadeChile
JozefKokini,RutgersUniversity
KeshavanNiranjan,UniversityofReading
M.AnandhaRao,CornellUniversity
MichaPeleg,UniversityofMassachusetts
MichaelMcCarthy,UniversityofCaliforniaatDavis
MichèleMarcotte,AgricultureandAgri-FoodCanada
RichardW.Hartel,UniversityofWisconsin
ShafiurRahman,HortResearch
WalterL.Spiess,Bundesforschungsanstalt
XiaoDongChen,MonashUniversity
YrjöRoos,UniversityCollegeCork
Titles
JoseM.AguileraandPeterJ.Lillford,FoodMaterialsScience(2008)
JoseM.AguileraandDavidW.Stanley,MicrostructuralPrinciplesofFoodProcessing
andEngineering,SecondEdition(1999)
StellaM.Alzamora,MaríaS.Tapia,andAurelioLópez-Malo,MinimallyProcessed
FruitsandVegetables:FundamentalAspectsandApplications(2000)
GustavoBarbosa-Cánovas,EnriqueOrtega-Rivas,PabloJuliano,andHongYan,Food
Powders:PhysicalProperties,Processing,andFunctionality(2005)
RichardW.Hartel,CrystallizationinFoods(2001)
MarcE.G.HendrickxandDietrichKnorr,UltraHighPressureTreatmentsofFood(2002)
S.DonaldHoldsworthandRicardoSimpson,ThermalProcessingofPackagedFoods,
SecondEdition(2007)
LotharLeistnerandGrahameGould,HurdleTechnologies:CombinationTreatmentsfor
FoodStability,Safety,andQuality(2002)
MichaelJ.LewisandNeilJ.Heppell,ContinuousThermalProcessingofFoods:
PasteurizationandUHTSterilization(2000)
JorgeE.Lozano,FruitManufacturing(2006)
RosanaG.Moreira,M.ElenaCastell-Perez,andMariaA.Barrufet,Deep-FatFrying:
FundamentalsandApplications(1999)
RosanaG.Moreira,AutomaticControlforFoodProcessingSystems(2001)
M.AnandhaRao,RheologyofFluidandSemisolidFoods:PrinciplesandApplications,
SecondEdition(2007)
JavierRasoPueyoandVolkerHeinz,PulsedElectricFieldTechnologyfortheFood
Industry:FundamentalsandApplications(2006)
GeorgeD.SaravacosandAthanasiosE.Kostaropoulos,HandbookofFoodProcessing
Equipment(2002)
DonaldHoldsworthandRicardoSimpson
Thermal Processing of
Packaged Foods
Second Edition
123
DonaldHoldsworth RicardoSimpson
Withens Depto.ProcesosQuímicos,Biotecnológicos
Stretton-Fosse,GlosGL56 9SG yAmbientales
UK UniversidadTécnicaFedericoSantaMaría
[email protected] Vaparaíso
CHILE
[email protected]
SeriesEditor:
GustavoV.Barbosa-Cánovas
CenterforNonthermalProcessingofFoods
WashingtonStateUniversity
Pullman,WA99164-6120
US
[email protected]
ISBN978-0-387-72249-8 e-ISBN978-0-387-72250-4
LibraryofCongressControlNumber:2007933217
(cid:1)c 2007SpringerScience+BusinessMedia,LLC
Allrightsreserved.Thisworkmaynotbetranslatedorcopiedinwholeorinpartwithoutthewritten
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Thisbookis dedicatedtoourwives,MargaretandAnita,and
family, Christopher,Martin,Giles,SarahandJoséIgnacio,
MaríaJesús,andEnrique.
S.D.Holdsworth andRicardoSimpson
Contents
PrefaceFirstEdition............................................xiv
PrefaceSecondEdition..........................................xvi
1 Introduction ................................................. 1
1.1 ThermalProcessingPrinciples ............................... 1
1.1.1 ThermalProcessing..................................1
1.1.2 TheProcess........................................1
1.2 CanningOperations........................................2
1.2.1 General ........................................... 2
1.2.2 MethodsofProcessing ............................... 3
1.3 PackagingMaterials ....................................... 4
1.3.1 Introduction........................................4
1.3.2 MetalContainers....................................4
1.3.3 GlassContainers....................................6
1.3.4 RigidPlasticContainers .............................. 7
1.3.5 RetortablePouches .................................. 8
1.4 SomeHistoricalDetails.....................................9
References .................................................. 11
2 HeatTransfer ............................................... 14
2.1 Introduction.............................................14
2.1.1 GeneralAspects....................................14
2.1.2 MechanismsofHeatTransfer.........................14
2.2 HeatTransferbyConduction ............................... 16
2.2.1 Introduction.......................................16
2.2.2 FormulationofProblemsInvolvingConductionHeat
Transfer..........................................17
2.2.3 InitialandBoundaryConditions.......................21
2.2.4 MeanorVolumeAverageTemperatures.................22
2.2.5 SummaryofBasicRequirements ...................... 23
viii Contents
2.2.6 SomeAnalyticalMethodsforSolvingtheEquations......24
2.2.7 SomeNumericalTechniquesofSolution ............... 27
2.2.8 Some Analytical Solutions of the Heat Transfer
Equation.........................................35
2.2.9 HeatTransferinPackagedFoodsbyMicrowaveHeating .. 43
2.2.10 DielectricHeating.................................45
2.3 HeatTransferbyConvection................................45
2.3.1 Introduction......................................45
2.3.2 BasicConceptsinConvectionHeatTransfer ............ 48
2.3.3 ModelsforConvectionHeatTransfer..................50
2.3.4 SomeExperimentalWorkandCorrelations ............. 54
2.3.5 Conclusions......................................65
2.4 RadiationHeating........................................65
2.5 SomeComputerPrograms..................................69
2.5.1 ConductionHeatTransferAnalysisPrograms ........... 69
References .................................................. 70
3 KineticsofThermalProcessing.................................87
3.1 Introduction.............................................87
3.1.1 GeneralEffectsofThermalProcessing.................87
3.1.2 TheNatureofMicrobialBehaviour ................... 87
3.1.3 OtherFactorsAffectingHeatResistance ............... 88
3.1.4 MeasuringHeatResistance..........................89
3.1.5 TheStatisticalNatureofMicrobialDeath...............94
3.1.6 PracticalAspects..................................96
3.2 MethodsofRepresentingKineticChanges.....................96
3.2.1 BasicKineticEquations ............................ 96
3.2.2 DecimalReductionTime............................99
3.2.3 MoreComplexInactivationModels .................. 100
3.2.4 TemperatureDependenceofDeathRate...............103
3.3 KineticsofFoodQualityFactorRetention....................111
3.3.1 Introduction.....................................111
3.3.2 KineticRepresentation ............................ 111
3.3.3 KineticFactors...................................112
3.3.4 ExperimentalProcedures...........................112
3.3.5 SpecificComponents..............................113
3.3.6 Summary.......................................114
References ................................................. 115
4 Sterilization,PasteurizationandCookingCriteria................123
4.1 SterilizationValue.......................................123
4.1.1 Definitions......................................123
4.1.2 LethalRates.....................................123
4.1.3 ReferenceTemperatures ........................... 124
Contents ix
4.1.4 AprocessingPointofViewtoDerive F value...........127
4.1.5 Integrated F-values, Fs.............................128
4.1.6 F-valuesforCansofDifferingSizes .................. 129
4.1.7 ArrheniusApproach ............................... 130
4.2 CookingValues.........................................131
4.2.1 HistoricalPerspective .............................. 131
4.2.2 OriginandRationaleofCookingValue ................ 133
4.2.3 QualityRetention..................................134
4.3 PasteurizationValue ..................................... 134
4.4 MinimallyProcessedFoods ............................... 135
4.4.1 AcidifiedProducts.................................135
4.4.2 Pasteurized/ChilledProducts.........................136
4.4.3 ElectricalMethodsofHeating........................136
4.4.4 OtherProcesses...................................137
4.5 ProcessAchievementStandards ............................ 137
4.5.1 Sterilization......................................137
4.5.2 Cooking.........................................138
References ................................................. 138
5 HeatPenetrationinPackagedFoods ........................... 142
5.1 Introduction............................................142
5.1.1 HeatTransferandProductCharacteristics .............. 142
5.2 ExperimentalDetermination...............................145
5.2.1 TemperatureMonitoring............................145
5.2.2 ThermocoupleErrors...............................147
5.2.3 ThermocoupleCalibration...........................148
5.2.4 ThermocoupleLocation:SlowestHeatingPoint..........148
5.2.5 ModelSystems ................................... 150
5.3 GraphicalAnalysisofHeatPenetrationData..................151
5.3.1 TheLinearPlot ................................... 151
5.3.2 TheSemi-logarithmicPlot .......................... 152
5.3.3 AnalysisofHeatPenetrationGraphs .................. 152
5.4 TheoreticalAnalysisofHeatPenetrationCurves...............159
5.4.1 Conduction-HeatingPacks .......................... 159
5.4.2 Convection-HeatingPacks...........................160
5.4.3 ComputerModeling................................161
5.5 FactorsAffectingHeatPenetration..........................161
5.5.1 EffectofContainerShapeandDimensions..............161
5.5.2 EffectofInitialTemperature.........................163
5.5.3 EffectofPositionInsidetheContainer.................164
5.5.4 EffectofHeadspace................................164
5.5.5 EffectofVariationofPhysicalPropertieswith
Temperature......................................164
5.5.6 EffectofExternalHeat-transferCoefficients ............ 164
x Contents
5.5.7 EffectofContainerMaterialandThickness............166
5.5.8 EffectofCanRotation.............................166
5.5.9 StatisticalAspectsofHeatPenetrationData............167
5.5.10 ExtrapolationofHeatPenetrationData................167
5.6 SimulationofThermalProcessingofNon-symmetric
andIrregular-ShapedFoodsVacuumPackedinRetortPouches:
ANumericalExample....................................167
5.6.1 ReverseEngineeringby3-DDigitizing ............... 168
5.6.2 SimulationofHeatConductionProcesses ............. 169
5.6.3 FiniteElementAnalysis ........................... 170
5.6.4 ExperimentalValidation ........................... 170
References ................................................. 171
6 ProcessEvaluationTechniques................................176
6.1 Determinationof F-Values:ProcessSafety ................... 176
6.2 TheGeneralMethod.....................................176
6.2.1 GraphicalMethods ............................... 177
6.2.2 NumericalMethods...............................178
6.2.3 AnExtensionofGeneralMethod:RevisitedGeneral
Method(RGM)...................................181
6.3 AnalyticalMethods......................................189
6.3.1 ConstantTemperaturewithTime .................... 190
6.3.2 LinearTemperatureGradient........................190
6.3.3 ExponentialTemperatureRise.......................190
6.3.4 TheExponentialIntegral...........................191
6.4 SomeFormulaMethods .................................. 192
6.4.1 Introduction.....................................192
6.4.2 Ball’sMethods...................................192
6.4.3 Gillespi’sMethod ................................ 201
6.4.4 Hayakawa’sMethod .............................. 206
6.4.5 OtherMethods...................................209
6.5 Mass-averageSterilizingValues............................213
6.6 SomeFactorsAffecting F-Values...........................214
6.6.1 Introduction.....................................214
6.6.2 StatisticalVariabilityof F-Values....................215
6.7 MicrobiologicalMethods ................................. 218
6.7.1 Introduction.....................................218
6.7.2 InoculatedPackMethod ........................... 218
6.7.3 EncapsulatedSporeMethod ........................ 219
6.7.4 BiologicalandChemicalIndicators .................. 219
6.7.5 Conclusion......................................222
6.8 AGuidetoSterilizationValues.............................223
6.9 ComputerisedProcessCalculations ......................... 224
References ................................................. 227