Thermal Food Processing

More documents

Recommendations

Info

Thermal Processing of Poultry Products 201 TABLE 7.1 D and z values for Selected Poultry Meat Products Organism Product Temperature (°C) D Value (min) z Value (°C) Reference S. aureus Chicken a la king 60 5.37 140 L. monocytogenes Minced chicken 70 — 6.7 120 Ground turkey 51.7 81.3 10 57.2 2.6 62.8 0.6 Turkey bologna 61 2.1 4.44 39 65 0.27 S. Seftenberg Ground turkey 55 211.35 17 60 13.24 65 3.43 E. coli O157:H7 Ground turkey 55 79.4 60 5.47 65 1.69 Chicken 70 0.38–0.55 141 Turkey bologna 55 4.83 13.9 41 60 0.76 65 0.20 70 0.15 55 4.16 37 57 4.6 5.56 39 60 1.4 (Continued) S. Typhimurium Chicken broth Turkey bologna
202 Thermal Food Processing: New Technologies and Quality Issues TABLE 7.1 (Continued) D and z values for Selected Poultry Meat Products Organism Product Temperature (°C) D Value (min) z Value (°C) Reference Salmonella 8 serotype cocktail: Chicken, 2% fat 58 7.38 21 S. Thompson Chicken, 6.3% fat 58 7.33 S. Enteriditis phage type 13A Chicken, 9% fat 58 8.54 S. Enteriditis phage type 4 Chicken, 12% fat 58 9.04 S. Typhimurium Chicken, 2% fat 60 4.83 S. Hadar Chicken, 6.3% fat 60 4.68 S. Copenhagen Chicken, 9% fat 60 5.40 S. Motnevideo Chicken, 12% fat 60 5.50 S. Heidelberg Chicken, 2% fat 62.5 1.14 Chicken, 6.3% fat 62.5 1.16 Chicken, 9% fat 62.5 1.16 Chicken, 12% fat 62.5 1.30 Chicken, 2% fat 65 0.41 Chicken, 6.3% fat 65 0.51 Chicken, 9% fat 65 0.53 Chicken, 12% fat 65 0.50 Turkey, 2% fat 58 7.50 Turkey, 6.3% fat 58 7.71 Turkey, 9% fat 58 6.91 Turkey, 12% fat 58 7.41 Turkey, 2% fat 60 4.56 Turkey, 6.3% fat 60 4.94 Turkey, 9% fat 60 5.13 Turkey, 12% fat 60 5.43
Page 2:
Thermal Food Processing
Page 5 and 6:
87. Polysaccharide Association Stru
Page 7 and 8:
133. Handbook of Frozen Foods, edit
Page 9 and 10:
Published in 2006 by CRC Press Tayl
Page 11 and 12:
Various alternative thermal process
Page 13 and 14:
Professor Sun is a fellow of the In
Page 15 and 16:
Antonio Martínez Instituto de Agro
Page 18 and 19:
Contents Part I: Modeling of Therma
Page 20:
Chapter 17 Pressure-Assisted Therma
Page 24 and 25:
1 CONTENTS Thermal Physical Propert
Page 26 and 27:
Thermal Physical Properties of Food
Page 28 and 29:
Page 30 and 31:
Page 32 and 33:
Page 34 and 35:
Page 36 and 37:
Page 38 and 39:
Page 40 and 41:
Page 42 and 43:
Page 44 and 45:
Page 46 and 47:
Page 48 and 49:
Page 50 and 51:
Page 52 and 53:
Page 54 and 55:
Page 56 and 57:
2 CONTENTS Heat and Mass Transfer i
Page 58 and 59:
Heat and Mass Transfer in Thermal F
Page 60 and 61:
Page 62 and 63:
Page 64 and 65:
Page 66 and 67:
Page 68 and 69:
Page 70 and 71:
Page 72 and 73:
Page 74 and 75:
Page 76 and 77:
Page 78 and 79:
Page 80 and 81:
Page 82 and 83:
Page 84 and 85:
Page 86 and 87:
Page 88 and 89:
Page 90 and 91:
Page 92:
Page 95 and 96:
74 Thermal Food Processing: New Tec
Page 97 and 98:
Page 99 and 100:
Page 101 and 102:
Page 103 and 104:
Page 105 and 106:
Page 107 and 108:
Page 109 and 110:
Page 111 and 112:
Page 113 and 114:
Page 115 and 116:
Page 117 and 118:
Page 119 and 120:
Page 121 and 122:
100 Thermal Food Processing: New Te
Page 123 and 124:
Page 125 and 126:
Page 127 and 128:
Page 129 and 130:
Page 131 and 132:
Page 133 and 134:
Page 135 and 136:
Page 137 and 138:
Page 139 and 140:
Page 141 and 142:
Page 143 and 144:
Page 145 and 146:
Page 147 and 148:
Page 149 and 150:
Page 151 and 152:
Page 154 and 155:
5 CONTENTS Modeling Thermal Process
Page 156 and 157:
Modeling Thermal Processing Using C
Page 158 and 159:
Page 160 and 161:
Page 162 and 163:
Page 164 and 165:
Page 166 and 167:
Page 168 and 169:
Page 170 and 171:
Page 172: Modeling Thermal Processing Using C
Page 176 and 177: 6 CONTENTS Thermal Processing of Me
Page 178 and 179: Thermal Processing of Meat Products
Page 218 and 219: 7 CONTENTS Thermal Processing of Po
Page 220 and 221: Thermal Processing of Poultry Produ
Page 254: Thermal Processing of Poultry Produ
Page 257 and 258: 236 Thermal Food Processing: New Te
Page 273 and 274:
Page 275 and 276:
Page 277 and 278:
Page 279 and 280:
Page 281 and 282:
Page 283 and 284:
Page 286 and 287:
9 CONTENTS Thermal Processing of Da
Page 288 and 289:
Thermal Processing of Dairy Product
Page 290 and 291:
Page 292 and 293:
Page 294 and 295:
Page 296 and 297:
Page 298 and 299:
Page 300 and 301:
Page 302 and 303:
Page 304 and 305:
Page 306 and 307:
Page 308 and 309:
Page 310 and 311:
Page 312 and 313:
Page 314 and 315:
Page 316 and 317:
Page 318 and 319:
Page 320 and 321:
10 CONTENTS UHT Thermal Processing
Page 322 and 323:
UHT Thermal Processing of Milk 301
Page 324 and 325:
Page 326 and 327:
Page 328 and 329:
Page 330 and 331:
Page 332 and 333:
Page 334 and 335:
Page 336 and 337:
Page 338 and 339:
Page 340 and 341:
Page 342 and 343:
Page 344 and 345:
Page 346 and 347:
Page 348 and 349:
Page 350 and 351:
Page 352 and 353:
Page 354 and 355:
Page 356 and 357:
11 CONTENTS Thermal Processing of C
Page 358 and 359:
Thermal Processing of Canned Foods
Page 360 and 361:
Page 362 and 363:
Page 364 and 365:
Page 366 and 367:
Page 368 and 369:
Page 370 and 371:
Page 372 and 373:
Page 374 and 375:
Page 376 and 377:
Page 378 and 379:
Page 380 and 381:
Page 382 and 383:
Page 384 and 385:
12 CONTENTS Thermal Processing of R
Page 386 and 387:
Thermal Processing of Ready Meals 3
Page 388 and 389:
Page 390 and 391:
Page 392 and 393:
Page 394 and 395:
Page 396 and 397:
Page 398 and 399:
Page 400 and 401:
Page 402 and 403:
Page 404 and 405:
Page 406:
Page 409 and 410:
Page 411 and 412:
Page 413 and 414:
Page 415 and 416:
Page 417 and 418:
Page 419 and 420:
Page 421 and 422:
Page 423 and 424:
Page 425 and 426:
Page 427 and 428:
Page 429 and 430:
Page 431 and 432:
Page 433 and 434:
Page 435 and 436:
Page 437 and 438:
Page 439 and 440:
Page 441 and 442:
Page 443 and 444:
Page 446 and 447:
14 CONTENTS Ohmic Heating for Food
Page 448 and 449:
Ohmic Heating for Food Processing 4
Page 450 and 451:
Page 452 and 453:
Page 454 and 455:
Page 456 and 457:
Page 458 and 459:
Page 460 and 461:
Page 462 and 463:
Page 464 and 465:
Page 466 and 467:
Page 468 and 469:
Page 470 and 471:
Page 472 and 473:
Page 474 and 475:
Page 476 and 477:
Page 478 and 479:
Page 480 and 481:
Page 482 and 483:
Page 484 and 485:
Page 486 and 487:
Page 488 and 489:
Page 490 and 491:
15 CONTENTS Radio Frequency Dielect
Page 492 and 493:
Radio Frequency Dielectric Heating
Page 494 and 495:
Page 496 and 497:
Page 498 and 499:
Page 500 and 501:
Page 502 and 503:
Page 504 and 505:
Page 506 and 507:
Page 508 and 509:
Page 510 and 511:
Page 512 and 513:
Page 514 and 515:
16 CONTENTS Infrared Heating Noboru
Page 516 and 517:
Infrared Heating 495 0.78 1.4 Far-i
Page 518 and 519:
Infrared Heating 497 A black body a
Page 520 and 521:
Infrared Heating 499 Spectral atten
Page 522 and 523:
Infrared Heating 501 Axial Distance
Page 524 and 525:
Infrared Heating 503 the calculated
Page 526 and 527:
Infrared Heating 505 TABLE 16.1 Com
Page 528 and 529:
Infrared Heating 507 Rotating drum
Page 530 and 531:
Infrared Heating 509 Conc. of acid
Page 532 and 533:
Infrared Heating 511 When the sweet
Page 534 and 535:
Infrared Heating 513 Degradation ra
Page 536 and 537:
Infrared Heating 515 Å Insulating
Page 538 and 539:
Infrared Heating 517 T l (K) N l /
Page 540 and 541:
Infrared Heating 519 Temperature (
Page 542 and 543:
Infrared Heating 521 and thawing ti
Page 544 and 545:
Infrared Heating 523 15. T Takeo. F
Page 546:
Infrared Heating 525 55. CM Liu, N
Page 549 and 550:
Page 551 and 552:
Page 553 and 554:
Page 555 and 556:
Page 557 and 558:
Page 559 and 560:
Page 561 and 562:
Page 563 and 564:
Page 565 and 566:
Page 567 and 568:
Page 569 and 570:
Page 571 and 572:
Page 573 and 574:
Page 575 and 576:
Page 577 and 578:
Page 579 and 580:
Page 581 and 582:
Page 583 and 584:
Page 585 and 586:
Page 587 and 588:
Page 589 and 590:
Page 591 and 592:
Page 593 and 594:
Page 595 and 596:
Page 597 and 598:
Page 599 and 600:
Page 601 and 602:
Page 603 and 604:
Page 605 and 606:
Page 607 and 608:
Page 609 and 610:
Page 611 and 612:
Page 613 and 614:
Page 615 and 616:
Page 617 and 618:
Page 619 and 620:
Page 621 and 622:
Page 623 and 624:
Page 625 and 626:
Page 627 and 628:
Page 629 and 630:
Page 631 and 632:
Page 633 and 634:
Page 635 and 636:
Page 637 and 638:
Page 639 and 640:
Page 641 and 642:
Page 643 and 644:
622 Index Aspergillus niger, 448 At
Page 645 and 646:
624 Index Carrots activation energy
Page 647 and 648:
626 Index Debye resonance, 471, 485
Page 649 and 650:
628 Index dielectric properties of,
Page 651 and 652:
630 Index Joule heating, see Ohmic
Page 653 and 654:
632 Index Methylmethionine sulfonat
Page 655 and 656:
634 Index validation of, 615 of veg
Page 657 and 658:
636 Index Reynolds stress models, 5
Page 659 and 660:
638 Index Tea, 451, 510 Temperature
Page 661:
640 Index Wax beans, 398, 411 Web s
show all

Thermal Food Processing

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?