| Description |
161 pages : illustrations ; 26 cm |
| Contents |
Contents note continued: Comparison of Browning Types -- Problems Associated with Oxygen -- Uniqueness of Aseptic Processing -- Sources of Oxygen -- Oxygen Diffusion and Permeation -- Methods of Measurement -- Ways to Reduce Oxidative Browning -- Nutritional and Flavor Changes -- Changes in Natural Pigments -- Techniques to Measure Chemical Changes -- Shelf Life -- Acknowledgments -- References -- ch. 6 Aseptic Packaging Technology -- History of Aseptic Packaging -- Packaging Functions and Objectives -- Package Development -- Food Product Characteristics and Properties -- Environmental, Transportation, and Distribution Hazards Information -- Market Information -- Packaging Information -- Total Systems Approach -- Packaging Materials for Aseptically Processed Foods -- Properties of Polymeric Packaging Materials -- Gas and Water-vapor Barrier Properties -- Mechanical Properties -- Thermal Stability and Sealing Properties -- Chemical Properties -- Light/UV Protective Properties -- |
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Contents note continued: Composite Multilayer Structures -- Selection of Appropriate Packaging Materials -- Packages for Aseptically Processed Foods -- Package Formation Methods -- Package Types and Characteristics -- Aseptic Packaging Systems -- Package Integrity Issues -- Selection of an Aseptic Packaging System -- Future Trends for Aseptic Packaging -- Acknowledgments -- References -- ch. 7 Establishing the Aseptic Processing and Packaging Operation -- Product Sterilization Equipment -- Influence of Product on Equipment Selection -- Determining and Controlling Product Flow Rate -- Monitors and Controls -- Processing System Sterilization -- Maintenance of Sterility -- Establishing the Scheduled Process -- Identification of Critical Factors -- Calculating the Thermal Process -- Process Confirmation -- Aseptic Packaging Systems -- System Descriptions -- Critical Factors -- Biological Testing -- Aseptic Package Integrity -- Preproduction Inspection -- Based Material Quality -- |
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Contents note continued: Continuous Stirred Tank Reactor -- Channeling -- Dead Space -- E(t) Curve -- E(t) Curves for Various Types of Flows -- Laminar Flow -- Plug Flow -- CSTR -- Channeling -- Dead Space -- Reduced Time -- Comparison Between E(t) and F(t) Curves -- Statistical Considerations -- Flow Characteristics in Selected Heat Exchangers -- Tubular Heat Exchangers -- Plate Heat Exchangers -- Scraped-surface Heat Exchangers -- Residence Time Distribution in Processing of Heterogeneous Foods -- Scraped-surface Heat Exchanger -- Holding Tube -- References -- ch. 4 Microbiology of Aseptically Processed and Packaged Foods -- Food Safety and Microbial Food Spoilage -- Types of Microorganisms -- Bacteria and Bacterial Spores -- Yeasts -- Molds -- Source of Microorganisms -- Growth of Microorganisms -- Food -- Low-acid, Acidified, and High-acid Foods -- Destruction and Removal of Microorganisms -- D-value -- The z-value -- F0 value -- |
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Contents note continued: Heat Resistance of Alicyclobacillus in Aseptic Fruit Juice -- Foods Containing Particulates and Thermal Processing Considerations -- Treatment of the Equipment, Processing Environment, and Packages -- Sanitation of Processing Equipment -- Sterilization of Processing Equipment and Packages -- Validation of Commercial Sterility for the Processing System and Packaging System -- Microbial Challenge Testing -- Regulations of Low-acid and Acidified Foods -- Food Safety and Food Quality Management Programs -- References -- ch. 5 Chemistry of Aseptically Processed Foods -- Activation Energy -- Accelerating Chemical Reactions -- Determining Activation Energies -- Interpreting Activation Energies -- Chemical Changes in Aseptically Processed Foods -- Enzyme Action -- Protein Structure -- Enzyme Regeneration -- Age Gelation -- Browning Reactions -- Enzymatic Browning -- Nonenzymatic Browning -- Maillard Browning -- Ascorbic Acid Browning -- Lipid Browning -- |
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Contents note continued: Hold for Investigation (HFI) Procedures -- Action for Specification Deviations -- Determination of HFI Quantity -- Determination of Disposition of HFI Packages -- Packaging Machinery -- Sampling Procedures -- Production Line Inspections---Visual -- Procedures for Visual Inspection of Aseptic Packages -- Teardown Procedures for Paperboard Packages -- Teardown Procedures for Flexible Pouches -- Peel Test Procedures for Form, Fill, and Seal Containers -- Test Methods for Package Integrity -- References -- ch. 8 Federal Regulation of Aseptic Processing and Packaging -- FDA Regulations -- Better Process Control Schools -- Processing Authority -- Process Establishment and Process Filing -- Conservative Nature of the FDA -- Package Sterilants -- Grade A Pasteurized Milk Ordinance Requirements -- USDA Regulations -- Conclusion |
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Machine generated contents note: ch. 1 Introduction -- Microbiological Evaluation -- The Package -- ch. 2 Design of the Aseptic Processing System -- Overview and Historical Perspective -- Characteristics of Specific Elements -- Flow Control -- Product Heating and Cooling -- Direct Heating/Cooling -- Indirect Heating/Cooling -- Hold Tube -- Back Pressure -- Deaerators -- Aseptic Surge Tank -- Aseptic Process Design Overview -- Thermobacteriology -- Quality Assessment -- Fluid Flow and Velocity Distribution -- Types of Fluids -- Laminar and Turbulent Flow -- Reynolds Number -- Heat Transfer System Design -- Thermal Process Calculation -- Example Process Calculations -- Processing Particulate Foods -- Continuous Flow Microwave Heating for Aseptic Processing -- Thermal Process Control -- Summary -- References -- ch. 3 Residence Time Distribution in Aseptic Processing -- Mean Residence Time -- F(t) Curves for Various Flow Patterns -- Laminar Flow -- Plug Flow -- |
| Bibliography |
Includes bibliographical references |
| Subject |
Food -- Packaging.
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Food -- Pasturization
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Food -- Preservation.
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| Author |
Nelson, Philip E., editor
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| LC no. |
2010010651 |
| ISBN |
1557534969 |
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9781557534965 |
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