Thermal Processing of Foods: Control and Automation presents various facets of thermal processing and packaging from industry, academic, and government representatives. The book contains information that will be valuable to those involved in designing the processes and those who are involved in process filing with USDA or FDA.

Thermal Processing of Foods: Control and Automation focuses on technical aspects, both from a thermal processing standpoint and from an automation and process control standpoint.

Coverage includes established technologies such as retorting as well as emerging technologies such as continuous flow microwave processing. It addresses both the theoretical and applied aspects of thermal processing, concluding with speculations on future trends and directions.

Contents

1. Introduction
2. Elements, Modes, Techniques, and Design of Process Control for Thermal Processes
3. Process Control of Retorts
4. On-Line Control Strategies to Correct Deviant Thermal Processes: Batch Sterilization of Low-Acid Foods
5. Computer Software for On-Line Correction of Process Deviations in Batch Retorts
6. Optimization, Control, and Validation of Thermal Processes for Shelf-Stable Products
7. Instrumentation, Control, and Modeling of Continuous Flow Microwave Processing

Index

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