Aseptic Processing and Packaging of Food and Beverages: Desktop Reference for Food Industry PractionersAseptic 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. |
Contents
Principles of Thermal Processing and Optimization | 4 |
Chapter | 10 |
Comparison of Conventional Canning and Aseptic Processing | 11 |
Definitions | 18 |
Validation and Establishment of Aseptic Processing and Packaging | 147 |
Chapter 9 | 187 |
Common terms and phrases
acid Aseptic Canning System aseptic filler aseptic packaging aseptic processing aseptic products aseptic system aseptic zone ASTEC bacteria chemical chlorine CIP solutions clean commercially sterile containing particles coolers cups cycle dairy products deaerator developed Dole Aseptic enzymes filters finished product flavor fluid food industry HACCP heat exchangers heat transfer heat-sensitive heating and cooling holding tube homogenizer HydroCoil hydrogen peroxide inactivate juice liquid low-acid foods machine manufacturers mesophilic methods microbiological microorganisms milk Olin Ball operation packaging equipment packaging material packaging of foods packaging systems pasteurization piston plastic Preformed pressure presterilized problems process authority processing and packaging processor pump raw product refrigerated retort safety scraped surface heat secondary flow shelf-stable spoilage spores stainless steel steam injectors sterile product sterilization temperature superheated steam surge tank Tetra Tetra Brik Tetra Pak thermal process design thermophilic UHT processing validation valves viscosity