Aseptic Processing and Packaging of Particulate Foods

'Information is provided for professionals with interest in aseptic processing on how to select a system appropriate to their commercial needs and constraints.' Food Science and Technology Abstracts 'This is the first book to cover exclusively the subject of particulate processing and aseptic packaging. It is a most readable, valuable and up-to-date account written by leading experts and admirably edited... It can be highly recommended to all those who are engaged in assessing the future potential of new processes for production and packaging of food commodities.' Food and Bioproducts Processing

• 1 Aseptic processing and packaging of food particulates.- 1.1 Introduction and basic principles.- 1.2 Developments in aseptic processing and filling.- 1.3 Aseptic processing—methodology.- 1.4 Maintaining sterility in aseptic machines.- 1.5 Filling.- 1.6 Closing packs.- 1.7 Typical machines for aseptic packaging of particulate foods.- 1.8 Conclusion.- References.- 2 The market for aseptic products, processing and packaging systems.- 2.1 Introduction.- 2.2 The west European market.- 2.3 The US market.- 2.4 Packaging systems.- 2.5 Future requirements and trends.- References.- 3 Packaging materials—their properties and criteria for selection.- 3.1 Introduction.- 3.2 Pack selection.- 3.3 Pack criteria.- 3.4 Packaging materials compared.- 3.5 Heat-sealing.- 3.6 Shelf-life.- 3.7 Aseptic packs.- 3.8 The cost of packaging.- 3.9 Food packaging legislation.- 3.10 Packaging and the environment.- 4 Ohmic heating.- 4.1 Introduction.- 4.2 Principles of aseptic processing.- 4.3 Processing options.- 4.4 Ohmic heating.- 4.5 Design of the ohmic heater.- 4.6 Aseptic processing using the ohmic heater.- 4.7 Product quality.- 4.8 Products.- 4.9 Commercial installations.- 4.10 Conclusions.- Acknowledgements.- Reference.- 5 The ERCA neutral aseptic system.- 5.1 Introduction.- 5.2 Basic construction of the ERCA machine.- 5.3 Extension of basic machine to NAS® specification.- 5.4 NAS® materials.- 5.5 NAS® machines.- 5.6 Product preparation.- 5.7 Future developments.- 6 Microwave processing and package integration.- 6.1 The technology revolution.- 6.2 Consumer influence.- 6.3 Packaging needs.- 6.4 Packaging materials for microwaveable foods.- 6.5 Microwave heating principles.- 6.6 Extending product shelf-life.- 6.7 Types of microwave processing systems.- Acknowledgements.- References.- 7The Dole process.- 7.1 Introduction.- 7.2 Technology overview.- 7.3 The Dole system.- 8 Microbiological aspects of aseptic processing and packaging.- 8.1 Introduction.- 8.2 Foodborne microorganisms.- 8.3 Raw materials.- 8.4 Processing.- 8.5 Aseptic packaging.- 8.6 Validation of aseptic processing and packaging.- 8.7 Quality control.- 8.8 Quality management.- 8.9 Further thoughts.- References.- 9 Aseptic packaging of liquid foods.- 9.1 Introduction.- 9.2 Requirements for an aseptic packaging machine.- 9.3 Performance and features of an aseptic packaging machine.