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Sterilization of food in retort pouches.

Titre :	Sterilization of food in retort pouches. Ajouter au panier
Auteur(s) :	Abdul Ghani Al-Baali Mohammed M. Farid
Type de document :	Livre
Sujets :	STERILISATION ; PRODUIT ALIMENTAIRE ; MATERIAU D'EMBALLAGE ; TRANSFERT DE CHALEUR ; TRAITEMENT THERMIQUE ; MODELE MATHEMATIQUE ; CONSERVE
Editeur(s) :	NEW YORK : Springer Science+Business Media, LLC
Date de publication :	2006
Collection :	Food engineering series
Format :	205 p.
Note(s) :	Annexes Bibliographie Illustrations Index
Table des matières :	1. Thermal Sterilization of Food: Historical Review 1.1. Thermal Sterilization of Food in Cans 1.2. Retort Pouches (Historical Review) 1.2.1. Benefits of the Pouch 1.2.2. Steps to Regulatory Acceptance 1.2.3. Natick's Role 1.2.4. Continental's Role 1.2.5. Reynolds's Role 1.3. Thermal Sterilization of Food in Pouches 1.4. Computational Fluid Dynamics and the Food Industry 1.5. Objectives References 1. Thermal Sterilization of Food: Historical Review 1.1. Thermal Sterilization of Food in Cans 1.2. Retort Pouches (Historical Review) 1.2.1. Benefits of the Pouch 1.2.2. Steps to Regulatory Acceptance 1.2.3. Natick's Role 1.2.4. Continental's Role 1.2.5. Reynolds's Role 1.3. Thermal Sterilization of Food in Pouches 1.4. Computational Fluid Dynamics and the Food Industry 1.5. Objectives References 2. Heat Transfer Principles 2.1. Introduction to Thermal Sterilization 2.2. Heat Transfer 2.2.1. Unsteady-State Heat Conduction 2.2.1.1. Convection Boundary Conditions 2.2.2. Free Convection Nomenclature Subscripts References 3. Principles of Thermal Sterilization 3.1. Effects of Heat Treatment During Sterilization 3.1.1. Heat Penetration 3.1.2. Heat Resistance of Microorganisms 3.2. Effect of Heat on Microbial Population 3.3. Effect of Heat on Nutritional Properties of Food 3.4. Reaction Kinetics of Quality Changes Nomenclature Subscripts References 4. Fundamentals of Computational Fluid Dynamics 4.1. Introduction to Computational Fluid Dynamics 4.1.1. Definition of a CFD Problem (Preprocessor) 4.1.2. Solution of the Problem (Processor) 4.1.3. Analysis of the Results (Postprocessor) 4.2. Finite Volume Method and Particular Features of Phoenics 4.2.1. The Conservation Equations 4.2.1.1. Conservation of Mass (Continuity) 4.2.1.2. Conservation of General Intensive Properties 4.2.1.3. Conservation of Momentum 4.2.2. The Transport Equations and Related Physics 4.2.2.1. Equation of State 4.2.2.2. Constitutive Equation 4.2.2.3. Body Force 4.2.2.4. Turbulence 4.2.2.5. Non-Newtonian Fluid Behavior Nomenclature Subscripts References 5. Thermal Sterilization of Food in Cans 5.1. Introduction to the Theoretical Analysis of Thermal Sterilization of Food in Cans 5.2. Simulations of High- and Low-Viscosity Liquid Food 5.2.1. Basic Model Equations and Solution Procedure 5.2.1.1. Computational Grid 5.2.1.2. Governing Equations and Boundary Conditions 5.2.1.3. Physical Properties 5.2.1.4. Assumptions Used in the Numerical Simulation 5.2.2. Results of Simulation 5.2.2.1. Flow Pattern 5.2.2.2. Slowest Heating Zone and Temperature Profile 5.3. Top Insulated Can 5.3.1. Results of Simulation 5.4. Effect of Using Different Retort Temperatures on Bacteria and Vitamin C Destruction 5.4.1. Numerical Approximation and Model Parameters 5.4.1.1. Computational Grid 5.4.1.2. Convection and Temporal Discretization 5.4.1.3. Physical Properties of Concentrated Cherry Juice 5.4.1.4. Governing Equations for Mass Transfer of Bacteria and Vitarnins 5.4.2. Results of Simulation 5.5. Comparison Between Convection and Conduction Heating 5.5.1. Numerical Approximations and Mode1 Parameters 5.5.2. Results of Simulations 5.6. Simulation of a Horizontal Can During Steri1ization 5.6.1. Governing Equations and Boundary Conditions 5.6.2. Results of Simulation 5.7. Effect of Can Rotation on Sterilization of Liquid Food 5.7.1. Formulation of a Model 5.7.2. Numerical Approach 5.7.2.1. Computational Grid 5.7.3. Results of Simulation 5.8. Thermal Sterilization of Solid-Liquid Food Mixture in Cans 5.8.1. Basic Model Equations and Solution Procedure 5.8.1.1. Governing Equations and Boundary Conditions for the Pineapple Juice (Free Liquid) 5.8.1.2. Governing Equations for the Pineapple Slices (Solid) 5.8.1.3. Computational Grid 5.8.1.4. Assumptions Used in the Simulations 5.8.2. Results of Simulation 5.8.2.1. Flow Pattern 5.8.2.2. Temperature Distribution and the Slowest Heating Zone Nomenclature Subscripts References 6. Theoretical Analysis of Thermal Sterilization of Food in 3-D Pouches 6.1. The Principles of Pouch Modeling 6.1.1. Basic Model Equations and Solution Procedure 6.1.2. Computational Grid and Geometry Construction 6.1.3. Governing Equations and Boundary Conditions 6.1.4. Physical Properties 6.2. Results of Simulation 6.2.1. Temperature Distribution and Flow Profile 6.2.1.1. Temperature Distribution and Flow Profile of Broccoli-Cheddar Soup 6.2.1.2. Temperature Distribution and Flow Profile of Carrot-Orange Soup 6.3. Heating and Cooling Cycles 6.3.1. Basic Model Equations and Solution Procedure 6.3.2. Results of Simulation 6.3.2.1. Theoretical Predictions of the Heating Process 6.3.2.2. Theoretical Predictions of the Holding Time Period 6.3.2.3. Theoretical Predictions of the Cooling Process Nomenclature Subscripts References 7. Pouch Product Quality 7.1. Bacteria Inactivation in Food Pouches During Thermal Sterilization 7.1.1. Fundamental Equations and Physiochemical Properties 7.1.1.1. Mathematical Model 7.1.1.2. Bacteria Inactivation Kinetics 7.1.1.3. Brownian Motion of Bacteria 7.2. Results of Simulation 7.2.1. Clostridium botulinum 7.2.2. Bacillus stearothermophilus 7.3. Destruction of Vitamins in Food Pouches During Thermal Sterilization 7.3.1. Numerical Approximations and Model Parameters 7.3.2. Vitamin Destruction Kinetics 7.4. Results of Simulation Nomenclature Subscripts References 8. Experimental Measurements of Thermal Sterilization of Food in 3-D Pouches 8.1. Temperature Measurements in Pouches 8.1.1. Temperature Measurements During the Heating Cycle 8.1.2. Temperature Measurements During the Cooling Cycle 8.2. Analysis of Vitamin C (Ascorbic Acid) Destruction 8.2.1. Equipment and Materials Used in the Analysis 8.2.2. Experimental Procedures 8.2.2.1. HPLC Method 8.2.2.2. 2,6-Dichlorophenolindophenol Titrimetric Method 8.2.2.3. Titration 8.3. Enumeration of Spores After Heat Treatment 8.3.1. Equipment and Materials Used in the Measurements 8.3.2. Validation Procedure 8.3.2.1. Spore Culture/Media Method Validation 8.3.2.2. Validation of Heat Treatment Time 8.3.3. Pouch Testing References 9. A New Computational Technique for the Estimation of Sterilization Time in Canned Food 9.1. Introduction 9.2. Theoretical Approach 9.3. Application of the New Computational Approach Nomenclature References Appendix A Appendix B Appendix C Appendix D Appendix E Appendix F Appendix G Index
Langue(s) :	Anglais
Identifiant :	978-0-387-31128-9
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67921

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