Thermal Food Processing

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Index 625 Clostridium sporogenes canning and, 343 D values for, 77, 548, 553, 558, 574–575 F value for, 79 heat resistance of, 574, 576, 579 high-pressure processing for, 547–548, 555–558, 560 as TTI, 607 in vegetables, 398 Z values for, 548, 577–578 Clostridium thermosaccharolyticum, 77 CMC, 142 Coagulation test, 243 Coaxial probes, 10 Cocoa, 451 Cod, 243, 248, 475–476 Codex Alimentarius model, 413 Coffee, 506–510 Cole slaw, 169 Coliform bacteria, 272, 280 Collagen, 157, 166, 243 ComBase, 586 Computational fluid dynamics, 46, 51–60, 137–148 Condensation, 39–41, 55, 140 Conduction; see also <strong>Thermal</strong> conductivity vs. convection, 82 definition of, 37 heating lag factor and, 86 modeling of, 52, 90–91, 97, 345 quality factors and, 93, 95 schematic of, 38 temperature gradient in, 81–82, 84, 88, 90 Continuous cooking of meats, 160–161 Continuous rotary sterilizer, 339–340, 356–358, 376 Convection vs. conduction, 82 definition of, 37 modeling of, 52, 97, 140 rate of, 37 schematic of, 38 temperature gradient in, 82 Convective mass transfer, 42–45, 141 Cookies, 482 Cooking baking, see Baking batch, 53, 159–160 blanching, see Blanching boiling, 39–41, 157, 307 broiling, 157 continuous, 160–161 definition of, 36 frying, see Frying grilling, 39–40, 57, 248 infrared radiation for, 504 modeling of, 48, 49, 56–57 roasting, 507–511 steaming, see Steaming Copper, 241, 317 Coriander, 392, 398, 407–408 Corn D values for, 77 F value for, 80 modeling of, 410 pH range for, 398 rheological properties of, 411 thermal conductivity of, 21 TTIs for, 608 Corynebacterium, 272, 280, 546–547 Cottage cheese, 291 Counterflow ovens, 161 Coxiella burnettii, 275 Crabs, 236–237, 241 Crackers, 482, 505 Crohn’s disease, 280 Cucumbers, 47, 410 Curing, see Smoke curing Cysteine, 241, 244, 250 D D value definition of, 74–77, 134, 199 F value and, 78–79, 136 fat and, 179, 200 for fish, 240 humidity and, 200 for meats, 179, 180, 200 modeling of, 134–135, 137 ohmic heating and, 446–447 pH and, 568, 574–575, 578–583 for poultry, 200 quality factors and, 93 temperature and, 394 thiamine and, 240 Z value and, 136, 199, 238, 394–395, 610–611 Dairy products cheese, see Cheese cottage cheese, 291 eggnog, 217 eggs, see Eggs/Egg products margarine, 18 milk, see Milk thermal conductivity of, 18 Deactivation rate, 138 Debaromyces hansenii, 210
626 Index Debye resonance, 471, 485 Decimal reduction time, see D value Dehydration; see also Evaporation air drying, 54–55 beta-carotene and, 511–513 blanching and, 396 color and, 164 definition of, 36 of herbs, 513 by infrared radiation, 511–514 by microwaves, 55 modeling of, 47, 49, 51–58, 61 pathogens and, 171 permeability and, 55 RTE food and, 368 by solar radiation, 512–514 spray drying, 55 by ultraviolet radiation, 512 Density, 7–8, 23–25, 84, 478 Deterministic model, 89 Dielectric constant, 8–10, 25–28, 473–476 Differential scanning calorimetry, 5, 243 Diffusion/Diffusivity average, of unfrozen food, 7 calculation of, 19, 22–23 definition of, 7 drying and, 54–55 Fick’s law of, 43–45, 54 heat penetration curves and, 83–86 heating rate factor and, 85–86 mass transfer and, 42–45, 138 measurement of, 7 penetration depth and, 85–86 porosity and, 17–18 specific heat and, 7 thermal conductivity and, 7 Dimethylamine, 249–250 Dimethylsufide, 325 Dioxins, 324 Dipole loss, 8 Direct steam injection (DSI) for milk, 269, 283, 286, 312 of RTE food, 371 Dissipation factor, 8 Dissociation constant, 571, 578–580 Dog food, 80 Dough, 21 Drying, see Dehydration Dulce de leche, 13 E Eggnog, 217 Eggplant, 398 Eggs/Egg products, 211–225 dielectric properties of, 475 ohmic heating of, 456 RF heating of, 482–483 Electrical conductivity ionic loss and, 8–9 in ohmic heating, 429, 431–439, 446 in RF heating, 475 Endpoint temperature, 204 Energy balance, 138, 139, 146, 431–433 Enterobacter, 168, 210 Enterococcus high-pressure processing and, 546–547 in meats, 168 in milk, 272 rendering and, 210 sous vide process and, 187 Enthalpy, 5, 17 Escherichia, in eggs, 224 Escherichia coli acid resistance of, 572, 576 categorization of, 366 D values for, 179, 200–201, 206, 574 far-infrared heating and, 515–516 high-pressure processing and, 545–547, 560 in meats, 168–169 in milk, 272, 277–278 pasteurization and, 206 RF heating and, 484 standards for, 190 temperature range for, 367 Z values for, 179, 201, 578 Ethanol, 253 Ethylbenzene, 324 Ethylene oxide, 607 European Union food database, 10–11 Evaporation, 39–40, 289; see also Dehydration Extended-shelf-life (ESL) processes, 267 F value calculation of, 86–88, 377 for canned food, 342–343 D value and, 78–79, 136 definition of, 76–78 measurement of, 98–101 for meats, 180–181 for online control, 354–355 specification of, 79–81, 101–102 Z value and, 79 Far-infrared radiation, 493–495, 497–498, 500, 503–521 Fats, dietary D value and, 200 F
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Thermal Food Processing
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87. Polysaccharide Association Stru
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133. Handbook of Frozen Foods, edit
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Published in 2006 by CRC Press Tayl
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Various alternative thermal process
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Professor Sun is a fellow of the In
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Antonio Martínez Instituto de Agro
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Contents Part I: Modeling of Therma
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Chapter 17 Pressure-Assisted Therma
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1 CONTENTS Thermal Physical Propert
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Thermal Physical Properties of Food
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2 CONTENTS Heat and Mass Transfer i
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Heat and Mass Transfer in Thermal F
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5 CONTENTS Modeling Thermal Process
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Modeling Thermal Processing Using C
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6 CONTENTS Thermal Processing of Me
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Thermal Processing of Meat Products
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7 CONTENTS Thermal Processing of Po
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Thermal Processing of Poultry Produ
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9 CONTENTS Thermal Processing of Da
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Thermal Processing of Dairy Product
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10 CONTENTS UHT Thermal Processing
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UHT Thermal Processing of Milk 301
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11 CONTENTS Thermal Processing of C
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Thermal Processing of Canned Foods
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12 CONTENTS Thermal Processing of R
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Thermal Processing of Ready Meals 3
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14 CONTENTS Ohmic Heating for Food
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Ohmic Heating for Food Processing 4
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Radio Frequency Dielectric Heating
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16 CONTENTS Infrared Heating Noboru
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Infrared Heating 497 A black body a
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Infrared Heating 499 Spectral atten
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Infrared Heating 501 Axial Distance
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Infrared Heating 505 TABLE 16.1 Com
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Infrared Heating 509 Conc. of acid
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Infrared Heating 511 When the sweet
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Infrared Heating 519 Temperature (
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Infrared Heating 523 15. T Takeo. F
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Infrared Heating 525 55. CM Liu, N
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