Chapter 2. Thermal Processing

  1. James G. Brennan
  1. Dr. Michael J. Lewis

Published Online: 9 MAY 2006

DOI: 10.1002/3527607579.ch2

Book Title

Food Processing Handbook

Food Processing Handbook

Additional Information

How to Cite

Lewis, M. J. (2006) Thermal Processing, in Food Processing Handbook (ed J. G. Brennan), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, FRG. doi: 10.1002/3527607579.ch2

Editor Information

  1. 16 Benning Way, Wokingham, Berkshire, RG40 1XX, UK

Author Information

  1. School of Food Biosciences, The University of Reading, P.O. Box 226, Whiteknights, Reading, RG6 6AP, UK

Publication History

  1. Published Online: 9 MAY 2006
  2. Published Print: 21 NOV 2005

ISBN Information

Print ISBN: 9783527307197

Online ISBN: 9783527607570

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Keywords:

  • food processing;
  • thermal processing;
  • reaction kinetics;
  • temperature dependence;
  • heat processing methods;
  • filling procedures;
  • storage

Summary

This chapter contains sections titled:

  • Introduction

    • Reasons for Heating Foods

    • Safety and Quality Issues

    • Product Range

  • Reaction Kinetics

    • Microbial Inactivation

    • Heat Resistance at Constant Temperature

  • Temperature Dependence

    • Batch and Continuous Processing

    • Continuous Heat Exchangers

  • Heat Processing Methods

    • Thermisation

    • Pasteurisation

      • HTST Pasteurisation

      • Tunnel (Spray) Pasteurisers

    • Sterilisation

      • In-Container Processing

      • UHT Processing

      • Special Problems with Viscous and Particulate Products

  • Filling Procedures

  • Storage

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