Since publication of the first edition of this book, Aseptic Processing and Packaging of Food, significant changes have taken place in several aseptic processing and packaging areas. These include changes in aseptic filling of nutritional beverages in plastic bottles; the popularity of value-added commodity products such as juice, concentrate, and puree; pouches and bag-in-box bulk packaging; and other novel package concepts possessing a range of consumer convenience and ergonomic features.
The newly titled Handbook of Aseptic Processing and Packaging, Second Edition explores the application of existing and new food processing methods and sensor technologies. It is an essential guide for those developing day-to-day procedures for a number of different aseptic processing and packaging applications.
New Topics in the Second Edition:
Current information on aseptic packaging materials and sterilants
Aseptic bulk packaging, with a historical perspective and an update on the current state of bulk packaging in container sizes ranging from several gallons to several millions of gallons
Aseptic processing operations, including the processing products as well as the operation of aseptic packaging systems
Failure mode effect analysis and spoilage troubleshooting, with examples of different failure modes and their effects on food safety
Aseptic processing of particulate foods, including the use of microwave for heating and technology available to monitor and develop processes for this category of foods
Contract manufacturers and their role in introducing innovative products to market
The contributors to this volume have more than 150 years of combined food industry experience, encompassing production, quality assurance, research and development, and sales in aseptic processing and packaging. Their insight provides a comprehensive update on this rapidly developing technology for the food processing industry.
Rezensionen / Stimmen
"The contributors to this volume have more than 150 years of combined food industry experience, encompassing production, quality assurance, research and development, and sales in aseptic processing and packaging. Their insight provides a comprehensive update on this rapidly developing technology for the food processing industry."
-Beverage and Food World, January 2013
Auflage
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für höhere Schule und Studium
Food packaging scientists, food engineers and processing specialists, food chemists and microbiologists, food quality and food safety experts, and FDA and USDA regulatory personnel.
Produkt-Hinweis
Illustrationen
130 s/w Abbildungen, 14 s/w Tabellen
50 b/w images
Maße
Höhe: 234 mm
Breite: 156 mm
Gewicht
ISBN-13
978-1-4398-0719-4 (9781439807194)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Jairus David, Ph.D., is Senior Principal Research Scientist at ConAgra Foods headquartered in Omaha, Nebraska. David's responsibilities include science leadership and development of intervention technologies for food protection and process & quality optimization. David is a Fellow of the Institute of Food Technologists (IFT), and is the recipient of IFT's prestigious Industrial Scientist Award for developing and influencing the public health food safety policy on the use of honey in cereals and bakery products for the prevention of infant botulism in infants under 12 months of age. David earned his Ph.D. in Microbiology with Thermal Processing emphasis from the University of California at Davis.
Ralph H. Graves
held the position of Senior Vice President for Real Fresh, Inc., as a company involved in the processing and sale of aseptically packaged foods. His responsibilities included the research and development of processing techniques, quality control, engineering, and maintenance and warehousing of aseptically packaged dairy products. Although now officially retired, Graves continues his work in this field as a consultant.
Thomas E. Szemplenski
is the owner of Aseptic Resources, Inc., a consulting company dedicated to assisting food processors and equipment manufacturers with aseptic processing techniques. He has more than four decades of food processing and packaging experience-the vast majority of time dedicated to aseptic processing and packaging techniques, commercial application, and marketplace dynamics.
Aseptic Processing and Packaging: Past, Present, and Future. United States History and Evolution. The US Markets for Aseptic Packaging. Aseptic Processing Equipment and Systems. Aseptic Filling and Packaging Equipment. Aseptic Packaging Materials and Sterilants. Aseptic Bulk Packaging. Regulations for Aseptic Processing and Packaging of Food. Validation and Establishment of Aseptic Processing and Packaging Operations. Aseptic Processing Operations. Thermal Processing and Optimization. Quality Assurance and Food Safety for Aseptically Processed and Packaged Food. Failure Mode and Effect Analysis, and Spoilage Troubleshooting. Aseptic Processing of Particulate Foods. Industry Research and Development, and Management Needs and Challenges. Appendix A. Appendix B.
