Table of Contents
1 Cover
4 Preface
6 1 History of Thermal Processing 1.1 A BRIEF HISTORY OF THE SCIENCE AND TECHNOLOGY OF THERMAL PROCESSING 1.2 FOOD MICROBIOLOGY AS A SCIENCE 1.3 PACKAGING FOR HEAT PRESERVED FOODS 1.4 DEVELOPMENTS IN CANNERY EQUIPMENT 1.5 FOOD SAFETY References
7 2 Microbiology of Heat Preserved Foods 2.1 FOOD MICROBIOLOGY 2.2 FACTORS THAT AFFECT THE GROWTH OF MICRO‐ORGANISMS 2.3 DESCRIPTION OF SOME MICRO‐ORGANISMS OF IMPORTANCE TO THERMAL PROCESSING 2.4 RISK OF LEAKER SPOILAGE FROM DAMAGED OR COMPROMISED PACKAGING 2.5 A GUIDELINE FOR IDENTIFYING SPOILAGE IN CANNED FOODS References
8 3 Hurdles to Microbial Growth 3.1 CONTROL OF THE MICRO‐ORGANISM LOADING 3.2 USE OF RESTRICTIVE pH LEVELS 3.3 ANAEROBIC ENVIRONMENT OR MODIFIED ATMOSPHERE ENVIRONMENT 3.4 LOW TEMPERATURES 3.5 DEHYDRATION OR LOW WATER ACTIVITY 3.6 CHEMICAL PRESERVATION 3.7 IRRADIATION 3.8 COMBINATION TREATMENTS References
9 4 Low‐acid Canned Foods 4.1 PRODUCTION OF A THERMALLY PROCESSED FOOD 4.2 F03 STERILISATION PROCESSES 4.3 COMMERCIAL STERILISATION 4.4 MICRO‐ORGANISM DEATH KINETICS 4.5 LOG REDUCTIONS References
10 5 Acid Foods and Other Pasteurised Products 5.1 BACKGROUND 5.2 PASTEURISATION 5.3 INHIBITORY FACTORS TO MICRO‐ORGANISM GROWTH 5.4 PASTEURISATION VALUE (P‐VALUE) GUIDELINES 5.5 GUIDELINES AND GENERAL RECOMMENDATIONS 5.6 THERMAL PROCESSING OF FRUIT 5.7 THERMAL PROCESSING OF PRODUCTS WITH LOW WATER ACTIVITY 5.8 THERMAL PROCESSING OF CURED MEATS References
11 6 Acidified Foods 6.1 BACKGROUND 6.2 ACIDITY MEASUREMENT USING pH 6.3 ACIDIFICATION OF FOODS 6.4 PROCESSING ACIDIFIED FOODS 6.5 DESIGN OF PASTEURISATION PROCESSES 6.6 HOT FILL AND HOLD PROCESSING 6.7 CRITICAL CONTROL POINTS IN THE PRODUCTION OF ACIDIFIED FOODS References
12 7 Heat Preserved Chilled Foods 7.1 UNDERSTANDING MICROORGANISM BEHAVIOUR 7.2 METHODS OF MANUFACTURE References
13 8 Processing Systems 8.1 IN‐PACK PROCESSING: RETORT SYSTEMS 8.2 IN‐LINE PROCESSING: HEAT EXCHANGERS 8.3 NEW THERMAL TECHNOLOGIES References
14 9 Cook Values and Optimisation of Thermal Processes 9.1 MATHEMATICAL ANALYSIS OF COOKING 9.2 SETTING PROCESS TARGETS References
15 10 Process Validation 10.1 TEMPERATURE DISTRIBUTION