Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization / Edition 1

by Michael J. Lewis, Neil J. Heppell

Overview

This new book updates and expands Harold Burton's classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of thermal processing of liquid and particulate foods. The food products covered now include soups, sauces, fruit juices, and other beverages, in addition to milk and milk products. Pasteurization, sterilization, and aseptic processing are all discussed, with emphasis on the underlying principles and problems of heat treatment of more viscous fluids, where streamline flow conditions are likely to prevail, and of products containing particles. Pasteurization and heat treatments designed to further extend the shelf life of pasteurized products are also discussed, and the pasteurization and sterilization processes are compared to highlight similarities and differences. Throughout, factors influencing the safety and quality of heated foods are emphasized. This book contains over 100 illustrations and 50 tables, as well as extensive cross-referencing and a comprehensive reference section.

Product Details

ISBN-13:	9780834212596
Publisher:	Springer US
Publication date:	07/31/2000
Series:	Food Engineering Series
Edition description:	2000
Pages:	447
Product dimensions:	7.10(w) x 10.10(h) x 1.30(d)

Table of Contents

Introduction. Kinetics for Microorganism Death and Changes in Biochemical Components. Continuous-Flow Thermal Processing Plant. Continuous-Flow Thermal Processing of Viscous and Particulate Liquids. Pasteurization. Sterilization. Packaging Systems. Fouling, Cleaning and Disinfecting. Storage. Quality Assurance.

Editorial Reviews

"Lewis and Heppell have provided a review of pasteurisation and UHT processes that is well organised and built on a foundation of engineering and thermobacteriological principles. The literature is thoroughly covered and clearly summarised. Particular attention is given to the thermal sensitivities and resistances of various micro-organisms found in raw and processed foods and within the processing environment. The engineering principles in the book are carefully and thoroughly explained and will be valuable to graduate students conducting research in the field as well as processors interested in optimising the safety and quality of their product."

- C.R. Ross, Journal of the Science of Food and Agriculture, Volume 82, Issue 4, March 2002

From the Publisher

The original plan was to revise Harold Burton's 1988 book on the ultrahigh-temperature processing of milk, which he felt he could not undertake because he had been so long retired from active work and research. A problem arose when not enough changes in the field during the decade could be found to justify a new edition. So Lewis (food science and technology, U. of Reading, England) and Hepell (biological and molecular sciences, Oxford Brookes U., England) decided instead to expand the coverage to other foods besides milk. They intend the result to be useful to graduate and undergraduate students of food science and technology, and to biotechnologists and engineers who need to heat and cool biological raw materials. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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