Aseptic Processing and Packaging of Food and Beverages: Desktop Reference for Food Industry Practioners

Front Cover
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.
 

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Contents

Principles of Thermal Processing and Optimization
5
Definitions
18
Chapter 2
21
Chapter 3
31
Chapter 4
41
Chapter 5
51
Chapter 6
67
FoodProcessing Equipment Historical and Modern Designs
95
Chapter 7
127
Chapter 8
147
Chapter 9
155
Quality Assurance and Food Safety for Aseptically Processed
167
Copyright

Common terms and phrases

Bibliographic information