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Aseptic Processing and Packaging of Particulate Foods

Publications in food technology proliferate; however, noticeable by its absence of coverage is the subject of processing and packaging of particulates in foods. Recent years have seen significant advances which will almost certainly result in substitution of existing and conventional retorting. In a...

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Bibliographic Details
Other Authors: Willhoft, E.M. (Editor)
Format: eBook
Language:English
Published: New York, NY Springer US 1993, 1993
Edition:1st ed. 1993
Subjects:
Food Science
Chemistry
Online Access:
Collection: Springer Book Archives -2004 - Collection details see MPG.ReNa
Table of Contents:
  • 1 Aseptic processing and packaging of food particulates
  • 1.1 Introduction and basic principles
  • 1.2 Developments in aseptic processing and filling
  • 1.3 Aseptic processing—methodology
  • 1.4 Maintaining sterility in aseptic machines
  • 1.5 Filling
  • 1.6 Closing packs
  • 1.7 Typical machines for aseptic packaging of particulate foods
  • 1.8 Conclusion
  • References
  • 2 The market for aseptic products, processing and packaging systems
  • 2.1 Introduction
  • 2.2 The west European market
  • 2.3 The US market
  • 2.4 Packaging systems
  • 2.5 Future requirements and trends
  • References
  • 3 Packaging materials—their properties and criteria for selection
  • 3.1 Introduction
  • 3.2 Pack selection
  • 3.3 Pack criteria
  • 3.4 Packaging materials compared
  • 3.5 Heat-sealing
  • 3.6 Shelf-life
  • 3.7 Aseptic packs
  • 3.8 The cost of packaging
  • 3.9 Food packaging legislation
  • 3.10 Packaging and the environment
  • 4 Ohmic heating
  • 4.1 Introduction
  • 4.2 Principles of aseptic processing
  • 4.3 Processing options
  • 4.4 Ohmic heating
  • 4.5 Design of the ohmic heater
  • 4.6 Aseptic processing using the ohmic heater
  • 4.7 Product quality
  • 4.8 Products
  • 4.9 Commercial installations
  • 4.10 Conclusions
  • Acknowledgements
  • Reference
  • 5 The ERCA neutral aseptic system
  • 5.1 Introduction
  • 5.2 Basic construction of the ERCA machine
  • 5.3 Extension of basic machine to NAS® specification
  • 5.4 NAS® materials
  • 5.5 NAS® machines
  • 5.6 Product preparation
  • 5.7 Future developments
  • 6 Microwave processing and package integration
  • 6.1 The technology revolution
  • 6.2 Consumer influence
  • 6.3 Packaging needs
  • 6.4 Packaging materials for microwaveable foods
  • 6.5 Microwave heating principles
  • 6.6 Extending product shelf-life
  • 6.7 Types of microwave processing systems
  • Acknowledgements
  • References
  • 7The Dole process
  • 7.1 Introduction
  • 7.2 Technology overview
  • 7.3 The Dole system
  • 8 Microbiological aspects of aseptic processing and packaging
  • 8.1 Introduction
  • 8.2 Foodborne microorganisms
  • 8.3 Raw materials
  • 8.4 Processing
  • 8.5 Aseptic packaging
  • 8.6 Validation of aseptic processing and packaging
  • 8.7 Quality control
  • 8.8 Quality management
  • 8.9 Further thoughts
  • References
  • 9 Aseptic packaging of liquid foods
  • 9.1 Introduction
  • 9.2 Requirements for an aseptic packaging machine
  • 9.3 Performance and features of an aseptic packaging machine

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