Aseptic Processing and Packaging of Particulate Foods

Aseptic Processing and Packaging of Particulate Foods
Title Aseptic Processing and Packaging of Particulate Foods PDF eBook
Author E.M. Willhoft
Publisher Springer
Pages 192
Release 1993-03-31
Genre Technology & Engineering
ISBN 0751400106

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Publications in food technology proliferate; however, noticeable by its absence of coverage is the subject of processing and packaging of particulates in foods. Recent years have seen significant advances which will almost certainly result in substitution of existing and conventional retorting. In addition, when com bined with high temperature/short time (HTST) processing, we can expect substantial further growth, reflecting quality and convenience advantages over products processed from yesterday's technologies. The anticipated growth in particulates is driven by both materials and packaging advances and only requires modest marketing of the organoleptic advantages to establish their place on menu options. The directions taken in packaging developments, especially those interfacing with the latest and established methods of processing, are increasingly influ enced by the need to design packaging on a cradle-to-grave basis. Time was when multi-laminated films on board satisfied the total needs of consumers of aseptic products. The problems of recycling combustible, i.e. energy generating mate rials laminated with aluminium foil, are becoming sensitive issues in a world preoccupied with recycling, and are creating openings for alternative and envi ronmentally friendly material combinations. This book brings together advanced technologies in the field, to provide information for professionals with interests in aseptic processing on how to go about selecting a system appropriate to their commercial needs and constraints.

Aseptic Processing and Packaging of Particulate Foods

Aseptic Processing and Packaging of Particulate Foods
Title Aseptic Processing and Packaging of Particulate Foods PDF eBook
Author E.M. Willhoft
Publisher Springer Science & Business Media
Pages 202
Release 2012-12-06
Genre Technology & Engineering
ISBN 1461531128

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Publications in food technology proliferate; however, noticeable by its absence of coverage is the subject of processing and packaging of particulates in foods. Recent years have seen significant advances which will almost certainly result in substitution of existing and conventional retorting. In addition, when com bined with high temperature/short time (HTST) processing, we can expect substantial further growth, reflecting quality and convenience advantages over products processed from yesterday's technologies. The anticipated growth in particulates is driven by both materials and packaging advances and only requires modest marketing of the organoleptic advantages to establish their place on menu options. The directions taken in packaging developments, especially those interfacing with the latest and established methods of processing, are increasingly influ enced by the need to design packaging on a cradle-to-grave basis. Time was when multi-laminated films on board satisfied the total needs of consumers of aseptic products. The problems of recycling combustible, i.e. energy generating mate rials laminated with aluminium foil, are becoming sensitive issues in a world preoccupied with recycling, and are creating openings for alternative and envi ronmentally friendly material combinations. This book brings together advanced technologies in the field, to provide information for professionals with interests in aseptic processing on how to go about selecting a system appropriate to their commercial needs and constraints.

Handbook of Aseptic Processing and Packaging

Handbook of Aseptic Processing and Packaging
Title Handbook of Aseptic Processing and Packaging PDF eBook
Author Jairus R. D. David
Publisher CRC Press
Pages 389
Release 2012-11-15
Genre Technology & Engineering
ISBN 1439807205

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Since publication of the first edition of this book, Aseptic Processing and Packaging of Food, significant changes have taken place in several aseptic processing and packaging areas. These include changes in aseptic filling of nutritional beverages in plastic bottles; the popularity of value-added commodity products such as juice, concentrate, and

Aseptic Processing and Packaging of Food and Beverages

Aseptic Processing and Packaging of Food and Beverages
Title Aseptic Processing and Packaging of Food and Beverages PDF eBook
Author Jairus R. D. David
Publisher CRC Press
Pages 278
Release 1996-02-06
Genre Technology & Engineering
ISBN 9780849380044

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Aseptic Processing and Packaging of Food explains how aseptic processing and packaging first began and traces its fascinating progression over the last fifty years. It explores current technologies, discusses why they are used today, and explains why certain basic approaches to critical operations, such as pumping, heat exchange, fluid flow, and controls, must be applied. Commercially used heating and holding concepts are also explained, with emphasis on avoiding problems. This unique book states the technique and method of choice for accurate flow control (timing). It includes an explanation of secondary flow and describes its use to solve many of the heat exchange and fluid flow problems associated with particle-containing products. It also discusses the manufacturers of aseptic packaging equipment, exploring the types of products they produce and the advantages and disadvantages of their product design. Aseptic Processing and Packaging of Food fills in many of the information gaps left by other sources - a must-have reference for anyone working in this area.

Food Processing

Food Processing
Title Food Processing PDF eBook
Author Stephanie Clark
Publisher John Wiley & Sons
Pages 603
Release 2014-04-03
Genre Technology & Engineering
ISBN 1118846281

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FOOD PROCESSING Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.

Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization

Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization
Title Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization PDF eBook
Author Michael J. Lewis
Publisher Boom Koninklijke Uitgevers
Pages 472
Release 2000-07-31
Genre Medical
ISBN 9780834212596

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This new book updates and expands Harold Burton's classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of thermal processing of liquid and particulate foods. The food products covered now include soups, sauces, fruit juices, and other beverages, in addition to milk and milk products. Pasteurization, sterilization, and aseptic processing are all discussed, with emphasis on the underlying principles and problems of heat treatment of more viscous fluids, where streamline flow conditions are likely to prevail, and of products containing particles. Pasteurization and heat treatments designed to further extend the shelf life of pasteurized products are also discussed, and the pasteurization and sterilization processes are compared to highlight similarities and differences. Throughout, factors influencing the safety and quality of heated foods are emphasized. This book contains over 100 illustrations and 50 tables, as well as extensive cross-referencing and a comprehensive reference section.

Improving the Thermal Processing of Foods

Improving the Thermal Processing of Foods
Title Improving the Thermal Processing of Foods PDF eBook
Author P Richardson
Publisher Woodhead Publishing
Pages 536
Release 2004-07-16
Genre Technology & Engineering
ISBN 9781855737303

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It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality.