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 Food in Retort Pouches examines the important interaction between fluid mechanics, heat transfer and microbial inactivation during sterilization of food in pouches.

The main theme of the book is to present an analysis of the sterilization process and nutrient quality. It does cover, for the first time, the analysis of sterilization of liquid foods in 3-D pouches.

Sterilization of Foods in Retort Pouches is an important book for engineers and food scientists where heat transfer is one of the basic disciplines.

Contents

Thermal Sterilization of Food: Historical Review

• Thermal sterilization of food in cans
• Retort pouches
• Thermal sterilization of food in puches
• Computational fluid dynamics and the food industry

Heat Transfer Principles

• Introduction to thermal sterilization
• Heat transfer

Principles of Thermal Sterilization

• Effects of heat treatment during sterilization
• Effect of heat on microbial population
• Effect of heat on nutritional properties of food
• Reaction kinetics of quality changes

Fundamentals of Computational Fluid Dynamics

• Introduction to computational fluid dynamics
• finite volume method and particular features of phoenics

Thermal Sterilization of Food in Cans

• Introduction to the theoretical analysis of thermal sterilization of food in cans
• Simulations of high- and low- viscosity liquid food
• Top insulated can
• Effect of using different retort temperatures on bacteria and vitamin C destruction
• Comparison between convection and conduction heating
• Simulation of a horizontal can during sterilization
• Effect of can rotation on sterilization of liquid food
• Thermal sterilization of solid-liquid food mixture in cans

Theoretical Analysis of Thermal Sterilizaton of Food in 3-D Pouches

• The principles of pouch modeling
• Results of simulation
• Heating and cooling cycles

Pouch Product Quality

• Bacteria inactivation in food pouches during thermal sterilization
• Results of simulation
• Destruction of vitamins in food pouches during thermal sterilization
• Results of simulation

Experimental Measurements of Themal Sterilization of food in 3-D Pouches

• Temperature measurements in pouches
• Analysis of vitamin C destruction
• Enumeration of spores after heat treatment

A New Computational Technique for the Estimation of Sterilization Time in Canned Food

• Theoretical approach
• Application fo the new computational approach

Index

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ORDER NOW Sterilization of Food in Retort Pouches by A.G. Abdul Ghani Al-Baali 2006 • 205 pages • $178.00 + shipping Texas residents please add 6.75 % sales tax