Thermal Food Processing

636 Index
Reynolds stress models, 59
Rhodotorula, 545
Rhubarb, 398
Riboflavin, 239–240, 285, 313
Ribose, 248
Roast beef, 181, 206
Roasting, 507–511
Saccharomyces cereviseae, 448, 546–547, 560
Salad dressing, 217, 364
Salmon, 246, 476
Salmonella
acid resistance of, 572
canning and, 209
categorization of, 366
D values for, 179, 200–203, 206, 218–220
dry heating and, 181
in eggs/egg products, 213–220, 223
heat resistance of, 218, 220, 574, 576–578
high-pressure processing and, 546–547
irradiation of, 383
in meats, 168–169
in milk, 272, 277–278
packaging and, 206
pasteurization and, 206
in poultry, 169, 206–208
RF heating and, 484
standards for, 189–191, 204, 207–208
temperature range for, 169, 367
Z values for, 179, 201, 203
Salts
Listeria monocytogenes and, 223
in milk, 316
in PAE, 561–562
pH and, 570, 576, 581–582
Salmonella and, 220
TTIs and, 611
UHT processes and, 316–317
Sanitary and Phytosanitary Agreement,
412–413
Sardines, 239, 243, 251, 253
Sashimi, 518
Sauces
browning in, 543
fish, 560, 561–562
market for, 364
PAE, 561–562
pathogens in, 217
processing of, 82
soy, 561–562
Sausages; see also Frankfurters; Hot dogs
classification of, 165
F value for, 80
S
modeling of, 51, 185
parasites in, 173
pasteurization of, 177, 205–206, 518
processing of, 157–158
RF heating of, 482–483, 488
Scalding of meats, 164
Scombroid poisoning, 251
Scraped-surface heat exchanger, 117, 119, 373,
375
Sea bream, 243
Seafood
blueing in, 241
crabs, 236–237, 241
fish, see Fish
mussels, 238, 254
ohmic heating for, 458
oysters, 504–505, 517, 558–559
pasteurization of, 236–237
shrimp, 48
Seeds, 480–481, 484–485
Selenium, 317
Sherwood number approach, 141
Shewanella, 168
Shrimp, 48
Sighella flexneri, 572
Silicon beads, 614–615
Slip phase model, 444
Smoke curing
humidity during, 181
of meats, 158, 163–164, 166
ohmic heating and, 456, 459–460
of poultry, 204
Snap beans, 404
Sodium, 316–317; see also Salts
Sodium carboxymethyl cellulose, 142
Sodium chloride, 570, 576, 581–582
Software
for aseptic processes, 359
for canning, 345
for computational fluid dynamics, 46, 141
food properties, 10
for neural network design, 113–114
for pathogen behavior, 586
for sterilization, 345
validation of, 346
verification of, 346–353
Solar radiation, 512–514
Sorbic acid, 571–572
Sorghum, 13, 18
Soups, processing of, 82
Sour cherry juice, 24
Sous vide process
for fish, 237
for meats, 174, 185–188