Home


Sterilization of Food in Retort Pouches

Ghani Al-Baali, A.G. Abdul, Farid, Mohammed M. 
Springer  2006  



Hardcover  205 pp  ISBN 9780387311289      £119.00
The subject of sterilization of food in cans has been well studied both experimentally and theoretically, but very limited work has been undertaken to study the sterilization of food in pouches. Sterilization of Foods in Retort Pouches examines the important interaction between fluid mechanics, heat transfer and microbial inactivation during sterilization of food in pouches. Such interaction is complex and if ignored would lead to incorrect information not only on food sterility but also on food quality.

Sterilization of Foods in Retort Pouches is useful for engineers and food scientists where heat transfer is one of the basic disciplines. It is also suitable as a text for postgraduate students and researchers.

Written for food science and engineering students, libraries, industry

Contents

Preface.

  • Principles of thermal sterilization.
  • Heat transfer principles
  • Thermal sterilization of food: Historical review.
  • Fundamentals of computational fluid dynamics
  • Thermal sterilization of food in cans
  • Temperature distribution in food pouches during thermal sterilization
  • Bacteria deactivation in food pouches during thermal sterilization
  • Vitamins destruction in food pouches during thermal sterilization
  • Experimental measurements in pouches

Appendices
Index.

To find similar publications, click on a keyword below:
Springer : food & beverage products : food science : sterilisation

Terms & Conditions | Privacy Statement

Last Modified 16/12/2013 © CPL Scientific Publishing Services Limited

Search this site Environment Ecology Energy Bioproducts Food Biotechnology Agriculture Biocontrol & IPM Life Sciences Chemistry Business