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

423 Pages·2007·3.7 MB·English
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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 permissionofthepublisher(SpringerScience+BusinessMedia,LLC,233SpringStreet,NewYork, NY10013,USA),exceptforbriefexcerptsinconnectionwithreviewsorscholarlyanalysis.Use in connection with any form of information storage and retrieval, electronic adaptation, computer software,orbysimilarordissimilarmethodologynowknownorhereafterdevelopedisforbidden. Theuseinthispublicationoftradenames,trademarks,servicemarks,andsimilarterms,evenifthey arenotidentifiedassuch,isnottobetakenasanexpressionofopinionastowhetherornottheyare subjecttoproprietaryrights. Printedonacid-freepaper 9 8 7 6 5 4 3 2 1 springer.com 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

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