Aseptic Processing and Packaging of Food and Beverages
Desktop Reference for Food Industry Practioners
Series: Contemporary Food Science;
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Product details:
- Edition number 1
- Publisher CRC Press
- Date of Publication 6 February 1996
- ISBN 9780849380044
- Binding Hardback
- No. of pages272 pages
- Size 254x177 mm
- Weight 636 g
- Language English
- Illustrations 18 Tables, black & white; 17 Halftones, black & white 0
Categories
Short description:
A must-have reference for researchers in product formulation, engineering, and production, this book reviews the history of aseptic processing and packaging, describes current technologies, and explains why these technologies are effective. Specific topics include: pumping-timing, heat exchange, hold-tube design, system design, and production of culinary steam and air. This book fills in the gaps left by other sources to provide a comprehensive one-volume guide.
MoreLong description:
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.
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.
Table of Contents:
Preface
Foreword, W. Dunkley
Part I
Principles of Thermal Processing and Optimization
United States History and Evolution
Marketing of Aseptically Processed and Packaged Foods
Part II
Regulations for Aseptic Processing and Packaging of Foods
Part III
Food Plant Organization - Present Operations
Food Processing Equipment - Historical and Modern Designs
Food Packaging Equipment
Part IV
Validation and Establishing of Aseptic Processing and Packaging Operations
Quality Assurance and Food Safety for Aseptically Processed and Packaged Food
Food Industry R&D and Management Needs and Challenges
Part V
Summary
Appendices
Subject Index
