1. Introduction

  1. K. P. Sandeep
  1. K. P. Sandeep

Published Online: 4 FEB 2011

DOI: 10.1002/9780470960288.ch1

Thermal Processing of Foods: Control and Automation

Thermal Processing of Foods: Control and Automation

How to Cite

Sandeep, K. P. (2011) Introduction, in Thermal Processing of Foods: Control and Automation (ed K. P. Sandeep), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470960288.ch1

Editor Information

  1. Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, USA

Author Information

  1. Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, USA

Publication History

  1. Published Online: 4 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813810072

Online ISBN: 9780470960288

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Keywords:

  • thermal processing of foods - control and automation;
  • thermal processing of foods in one form - or the other since the 1900s;
  • control and automation processes - details involved in different thermal processes;
  • understanding improvements - equipment design, process specifications, enhancement of quality and process safety requirements;
  • assessing product's thermal processing - a low-acid or acid category;
  • foods, refrigerated - subjected to pasteurization treatment;
  • thermal processing of foods, and properties - physical and dielectric;
  • product system characteristics - heat transfer coefficients, pressure drop and fouling;
  • choice of heating mechanism - based on certain factors and nature of product;
  • microorganisms and their kinetics - understanding control and thermal process automation

Summary

This chapter contains sections titled:

  • Composition and classification of foods

  • Preservation of foods

  • Properties of foods

  • Heating mechanisms

  • Microorganisms and their kinetics

  • Process safety and product quality

  • Concluding remarks