Sterilization Of Food In Retort Pouches

Description

The subject of sterilization of food in cans has been well studied both experimentally and theoretically, but very limited work has been undertaken to study the sterilization of food in pouches. Sterilization of Foods in Retort Pouches examines the important interaction between fluid mechanics, heat transfer and microbial inactivation during sterilization of food in pouches. Such interaction is complex and if ignored would lead to incorrect information not only on food sterility but also on food quality. Sterilization of Foods in Retort Pouches is useful for engineers and food scientists where heat transfer is one of the basic disciplines. It is also suitable as a text for postgraduate students and researchers. About the authors A. G. Abdul Ghani is a Research Scientist at the University of Auckland. Mohammed M. Farid is Professor of Chemical Engineering at the University of Auckland. Thermal Sterilization Of Food....Pages 1-16 Heat Transfer Principles....Pages 17-23 Principles Of Thermal Sterilization....Pages 25-32 Fundamentals Of Computational Fluid Dynamics....Pages 33-44 Thermal Sterilization Of Food In Cans....Pages 45-92 Theoretical Analysis Of Thermal Sterilization Of Food In 3-D Pouches....Pages 93-115 Pouch Product Quality....Pages 117-137 Experimental Measurements Of Thermal Sterilization Of Food In 3-D Pouches....Pages 139-155 A New Computational Technique For The Estimation Of Sterilization Time In Canned Food....Pages 157-167