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In-Pack Processed Foods: Improving Quality
Woodhead Publishing Ltd, June 2008, Pages: 432
PART 1 ADVANCES IN PACKAGING FORMATS FOR IN-PACK PROCESSED FOODS
Advances in can design and the impact of sterilisation systems on container specifications
G Pape, Crown Packaging UK plc, UK
Introduction. The influence of sterilization systems on container specifications. Case histories illustrating the influence of sterilisation systems on can performance. Summary
Retortable pouches
L Potter, Campden and Chorleywood Food Research Association, UK
Introduction. Materials for retortable pouches. Filling. Processing requirements. Distribution. Future trends. Sources of further information and advice. References.
Improving retortable plastics
J Lagaron, M Ocio and A Fernandez, CSIC, Spain
Benefits and markets for retortable plastics. Impact of retortable plastics in food quality and safety. Improving the performance of retortable plastics. Effects of complementary and alternative preservation technologies on plastics performance. Future trends. References.
Advances in sealing and seaming and methods to detect defects
E Hanby, Campden and Chorleywood Food Research Association, UK
Introduction: the importance of sealing. Sealing methods. Seaming. Detection methods. Future trends. Sources of further information and advice. References.
PART 2 ADVANCES IN PROCESSING TECHNOLOGY
Advances in retort equipment and control systems
C Holland, Holmach Ltd, UK
Introduction. Retort process types. New packaging developments advance control systems. Advances in retort technology. Future trends. Conclusions. Sources of further information and advice.
The Zinetec ShakaTM retort and product quality
R Walden, Zinetec Ltd, UK
Introduction – overview of current retorting systems and their limitations. The ShakaTM process. Product quality and the ShakaTM process. Commercialisation of ShakaTM process. Future trends. References.
Optimising the processing of flexible containers
M Seiboth and G Shaw, Ellab UK Limited, UK
Introduction: challenges in processing flexible containers. Optimising the processing of flexible containers. Setting up an overpressure profile. Equipment for establishing an overpressure profile. Case study implementing pressure profiles. Future trends. Sources of further information and advice. References. Addresses of companies.
Wireless data loggers to study heat penetration in retorted foods
J Sullivan, Mesa Laboratories Inc., USA
Introduction. Introduction to temperature measurement technology for retorted foods. Overview of heat penetration theory in retorted foods. History of wireless data loggers. Fixtures and fittings used for heat penetration studies. New developments in wireless data loggers. References.
Advances in indicators to monitor production of in-pack processed foods
G Tucker, Campden & Chorleywood Food Research Association, UK
Introduction: the potential of time-temperature integrators. Current state of the art and limitations. Producing time-temperature integrators to monitor the thermal sterilisation of retorted foods. Future trends with pasteurisation and sterilisation time-temperature integrators. References.
On-line correction of in-pack processing of foods and validation of automated processes to improve product quality
O Campanella and G Chen, Purdue University, USA
Introduction: process temperature deviations during sterilization. On-line correction of in-pack processing of foods. Simulation of on-line correction methods for continuous retorts. Future trends and validation of automated processes. Sources of further information and advice. References.
Neural network method of modelling heat penetration during retorting
C Chen, World Headquarters of Campbell Soup Company, USA and H Ramaswamy, McGill University, Canada
Introduction. Principles of neural networks. Application of neural networks in food thermal processing. Future trends. References.
The role of Computational Fluid Dynamics in the improvement of rotary thermal processes
P James, University of Plymouth and G Tucker, Campden & Chorleywood Food Research Association, UK
Introduction. Methodology. Using validated computational fluid dynamics simulations. Summary and future trends. Sources of further information and advice. References.
PART 4 SAFETY OF IN-PACK PROCESSED FOODS
Emerging pathogens of concern in in-pack heat processed foods
P McClure, Unilever, UK
Introduction. Changing pattern in foodborne disease. Reasons for emergence. Emerging pathogens. Effect of reducing severity of heat treatments in heat-processed foods. Future trends. Sources of further information and advice. References.
Foodborne clostridia and the safety of in-pack preserved foods
S Stringer and M Peck, Institute of Food Research, UK
Introduction. Characteristics of clostridium botulinum and foodborne botulism. Control of foodborne botulism hazard presented by proteolytic clostridium botulinum. Control of foodborne botulism hazard presented by non-proteolytic clostridium botulinum. Recommendations and guidelines to ensure the safe production of in-pack processed foods with respect to clostridium botulinum. Improving prediction of the behaviour of clostridium botulinum in food environments. Recent advances in understanding of the functional genomics and physiology of foodborne clostridia. Future trends. Sources of further information and advice. References.
Hazardous compounds in processed foods
C Perez-Locas and V A Yaylayan, McGill University, Canada
Introduction. Polycyclic aromatic hydrocarbons. Heterocyclic aromatic amines. Acrylamide. Furans. Chloropropanols. Conclusion. References.
PART 5 IMPROVING THE QUALITY OF PARTICULAR IN-PACK PROCESSED PRODUCTS
Use of the natural food preservatives, nisin and natamycin, to reduce detrimental thermal impact on product quality
J Delves-Broughton, Danisco, UK
Introduction. Heat processes. Effect of heat processing on product quality. Effect of heat against micro-organisms. Use of the bacteriocin, nisin, as an adjunct to heat processes enabling improvement in product quality. Use of natamycin, as an adjunct to heat processes enabling improvement in product quality. Future trends. References.
Novel methods to optimise the quality of in-pack processed fruit and vegetables: high pressure processing
I Oey, T Duvetter, D Sila, D Van Eylen, A Van Loey and M Hendrickx, Katholieke Universiteit Leuven, Belgium
Introduction. High pressure processing: general concept. Effect of high pressure processing on enzyme activity and stability. Effect of high pressure processing on nutrient stability and bioavailability. Effect of high pressure processing on color and flavour. Effect of high pressure processing on texture. Conclusions and current research trends. Acknowledgements. References.
Novel methods to improve the safety and quality of in-pack processed ready-to-eat meat and poultry products
P Dawson, Clemson University, USA
Introduction. The need for ready-to-eat (RTE) meat in-package processing. Methods to optimize safety and quality. Use of antimicrobials. Combining in-package pasteurization with antimicrobials. High-pressure processing. Future trends. Sources of further information and advice. References.
Novel methods to optimise the nutritional and sensory quality of in-pack processed fish products
D Skipnes, Norconserv, Norway and M Hendrickx, Center for Food and Microbial Technology, Belgium
Introduction: the range of in-pack thermally processed fish products. Novel methods to optimize the quality of in-pack processed fish products. Future trends. Sources of further information and advice. References.
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