Aseptic Processing of Foods

AvHelmut Reuter

Häftad, Engelska, 1993

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Beskrivning

Aseptic food processing has become important as a safe and effective method for the preparing and packaging of a variety of foods. This recent book, prepared by a team of European specialists, provides a detailed guide and reference to aseptic food processing technology. All aspects are presented systematically: principles, practice, equipment, applications, packages and packaging, quality control, and safety. All applicable food and beverage categories are examined. More than 130 photographs, diagrams, and other schematics illustrate equipment and their function and a variety of procedures. Tables and graphs provide important quantitative data in convenient form.

Produktinformation

Utgivningsdatum:1993-10-06
Mått:152 x 229 x 21 mm
Vikt:580 g
Format:Häftad
Språk:Engelska
Antal sidor:314
Förlag:Taylor & Francis Inc
ISBN:9781566760584

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Helmut Reuter, Professor at Christian-Albrecht-Universität, Kiel, Germany.

Innehållsförteckning

Preface -Pre-sterilization of products -- 1 Basic principles -- 1.1 Fundamentals of UHT and HTST sterilization of foodstuffs.2 Ohmic heating of particulate food products 1.3 Dielectric heating of foodstuffs and temperature distribution in the product 2 Process and equipment for UHT and HTST pre-sterilization -- 2.1 Tubular heat exchangers systems for liquid foods with solid particles and criteria for structural behavior 2.2 Thermal stabilization of soups and sauces containing particles by double flow processing 2.3 Single-Flow Fraction Specific Thermal Processing (Single-Flow FSTP'1) of liquid foods containing particulates 2.4 New system for the sterilization of particulate food products by ohmic heating 2.5 Pasteurization and sterilization of unpackaged liquid food containing solid parts in a continuous process by means of microwaves 3 Sterile conveyance of liquids 4 Products -- 4.1 Soups and sauces UHT processed and aseptically packed 4.2 Flavorings for UHT-treated and aseptically packed soups and sauces 5 Processes for packaging materials sterilization and system requirements 5.1 Introduction -- 5.2 Sterilization of the packaging material -- 5.3 Aseptic packaging machines 5.4 Commercially applied aseptic packaging systems -- 5.5 Packaging materials -- 5.6 Pros and cons of aseptic packaging -- 5.7 Reference -- 6 Aseptic filling and packaging -- 6.1 Roll-fed carton packaging 6.2 Carton packaging from sleeves 6.3 Vertical form-fill-seal machines for bags.4 Thermoform filling and sealing machines for plastic cups 6.5 Thermoform filling and sealing machines for plastic cups with steam sterilization -- 6.6 Aseptic handling of particulate products 6.7 Manufacturing, filling and sealing of plastic bottles in the blow mould.8 Aseptic packaging in glass and plastic bottles.9 Aseptic packaging line for aerosol cans 6.10 Bulk aseptic packaging, the bag-in-box system 6.11 Sterile room techniques in the food industry 7.2 Thermoformable barrier sheets for shelf stable container in dairy applications 7.3 Glass for aseptic packaging 8 Quality protection -- 8.1 Hazard analysis in aseptic good manufacturing practice 8.2 Testing of aseptic machines for their efficiency of sterilization of packaging materials by means of hydrogen peroxide