6. Optimization, Control, and Validation of Thermal Processes for Shelf-Stable Products

  1. K. P. Sandeep
  1. François Zuber,
  2. Antoine Cazier and
  3. Jean Larousse

Published Online: 4 FEB 2011

DOI: 10.1002/9780470960288.ch6

Thermal Processing of Foods: Control and Automation

Thermal Processing of Foods: Control and Automation

How to Cite

Zuber, F., Cazier, A. and Larousse, J. (2011) Optimization, Control, and Validation of Thermal Processes for Shelf-Stable Products, in Thermal Processing of Foods: Control and Automation (ed K. P. Sandeep), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470960288.ch6

Editor Information

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

Author Information

  1. Centre Technique de la Conservation des Produits Agricoles (CTCPA), Dury, France

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:

  • optimization, control and validation of thermal processes - for shelf-stable products;
  • industrial guidelines - in design and validation of thermal treatments;
  • Guideline of Good Practices - “Guideline for the heat distribution study in batch retorts” designed and edited by the FDA;
  • target for absolute food safety - meeting need for control of cooking effects;
  • serious food safety implications - in spoilage or nonstability;
  • guidelines, and critical points - designing or validating thermal processes;
  • critical factors, related to thermal treatment design - for products packaged;
  • qualification of heat stabilization equipments - retorting and pasteurization equipments for packaged food products;
  • validation of newly designed thermal treatment - food products packaged before of after heat treatment;
  • heat destruction parameters - and sterilization value during retorting cycle

Summary

This chapter contains sections titled:

  • Introduction

  • Regulatory considerations

  • Critical factors related to the design of thermal treatments, for the products packaged prior to treatment

  • Critical factors related to the design of thermal treatments, for products treated prior to aseptic packaging

  • Qualification of heat stabilization equipments

  • Design and validation of thermal treatments

  • Heat destruction parameters and sterilization value

  • Real-time optimization of retort process: A new approach

  • References