In-Pack Processed Foods
Improving Quality
Published on 1. June 2008
Book
Hardback
432 pages
978-1-4200-7433-8 (ISBN)
Description
Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat-preserved products packaged in innovative containers. This book reviews these advances in packaging formats and processing technologies and their application to produce higher quality, safer foods.
Opening chapters cover innovative can designs and non-traditional packaging formats, such as retort pouches. The second part of the book reviews the developments in processing and process control technology required by newer types of packaging. Part three addresses the safety of in-pack processed foods, including concerns over pathogens and hazardous compounds in processed foods. The book concludes with chapters on novel methods to optimise the quality of particular types of in-pack processed foods such as fruit and vegetables, meat, poultry and fish products.
In-Pack Processed Foods: Improving Quality will be a valuable reference for professionals involved in the manufacture of this important group of food products and those researching in this area.
Opening chapters cover innovative can designs and non-traditional packaging formats, such as retort pouches. The second part of the book reviews the developments in processing and process control technology required by newer types of packaging. Part three addresses the safety of in-pack processed foods, including concerns over pathogens and hazardous compounds in processed foods. The book concludes with chapters on novel methods to optimise the quality of particular types of in-pack processed foods such as fruit and vegetables, meat, poultry and fish products.
In-Pack Processed Foods: Improving Quality will be a valuable reference for professionals involved in the manufacture of this important group of food products and those researching in this area.
More details
Language
English
Place of publication
Bosa Roca
United States
Publishing group
Taylor & Francis Inc
Target group
Professional and scholarly
Dimensions
Height: 235 mm
Width: 156 mm
Weight
771 gr
ISBN-13
978-1-4200-7433-8 (9781420074338)
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 Classification
Person
Campden and Chorleywood Food Research Association, UK
Content
ADVANCES IN PACKAGING FORMATS FOR IN-PACK PROCESSED FOODS
Advances in Can Design and the Impact of Sterilisation Systems on Container Specifications, G. PapeRetortable Pouches, L. PotterImproving Retortable Plastics, J. Lagaron, M. Ocio, and A. FernandezAdvances in Sealing and Seaming and Methods to Detect Defects, E. Hanby
ADVANCES IN PROCESSING TECHNOLOGY
Advances in Retort Equipment and Control Systems, C. HollandThe Zinetec ShakaTM Retort and Product Quality, R. WaldenOptimising the Processing of Flexible Containers, M. Seiboth and G. ShawWireless Data Loggers to Study Heat Penetration in Retorted Foods, J. SullivanAdvances in Indicators to Monitor Production of In-Pack Processed Foods, G. TuckerOn-line Correction of In-Pack Processing of Foods and Validation of Automated Processes to Improve Product Quality, O. Campanella and G. ChenNeural Network Method of Modelling Heat Penetration During Retorting, C. Chen and H. RamaswamyThe Role of Computational Fluid Dynamics in the Improvement of Rotary Thermal Processes, P. James and G. Tucker
SAFETY OF IN-PACK PROCESSED FOODS
Emerging Pathogens of Concern in In-Pack Heat Processed Foods, P. McClureFoodborne Clostridia and the Safety of In-Pack Preserved Foods, S. Stringer and M. PeckHazardous Compounds in Processed Foods, C. Perez-Locas and V.A. Yaylayan
IMPROVING THE QUALITY OF PARTICULAR IN-PACK PROCESSED PRODUCTS
Use of the Natural Food Preservatives, Nisin and Natamycin, to Reduce Detrimental Thermal Impact on Product Quality, J. Delves-BroughtonNovel Methods to Optimise the Quality of In-Pack Processed Fruit and Vegetables: High Pressure Processing, I. Oey, T. Duvetter, D. Sila, D. Van Eylen, A. Van Loey, and M. HendrickxNovel Methods to Improve the Safety and Quality of In-Pack Processed Ready-to-Eat Meat and Poultry Products, P. DawsonNovel Methods to Optimise the Nutritional and Sensory Quality of In-Pack Processed Fish Products, D. Skipnes and M. Hendrickx
Advances in Can Design and the Impact of Sterilisation Systems on Container Specifications, G. PapeRetortable Pouches, L. PotterImproving Retortable Plastics, J. Lagaron, M. Ocio, and A. FernandezAdvances in Sealing and Seaming and Methods to Detect Defects, E. Hanby
ADVANCES IN PROCESSING TECHNOLOGY
Advances in Retort Equipment and Control Systems, C. HollandThe Zinetec ShakaTM Retort and Product Quality, R. WaldenOptimising the Processing of Flexible Containers, M. Seiboth and G. ShawWireless Data Loggers to Study Heat Penetration in Retorted Foods, J. SullivanAdvances in Indicators to Monitor Production of In-Pack Processed Foods, G. TuckerOn-line Correction of In-Pack Processing of Foods and Validation of Automated Processes to Improve Product Quality, O. Campanella and G. ChenNeural Network Method of Modelling Heat Penetration During Retorting, C. Chen and H. RamaswamyThe Role of Computational Fluid Dynamics in the Improvement of Rotary Thermal Processes, P. James and G. Tucker
SAFETY OF IN-PACK PROCESSED FOODS
Emerging Pathogens of Concern in In-Pack Heat Processed Foods, P. McClureFoodborne Clostridia and the Safety of In-Pack Preserved Foods, S. Stringer and M. PeckHazardous Compounds in Processed Foods, C. Perez-Locas and V.A. Yaylayan
IMPROVING THE QUALITY OF PARTICULAR IN-PACK PROCESSED PRODUCTS
Use of the Natural Food Preservatives, Nisin and Natamycin, to Reduce Detrimental Thermal Impact on Product Quality, J. Delves-BroughtonNovel Methods to Optimise the Quality of In-Pack Processed Fruit and Vegetables: High Pressure Processing, I. Oey, T. Duvetter, D. Sila, D. Van Eylen, A. Van Loey, and M. HendrickxNovel Methods to Improve the Safety and Quality of In-Pack Processed Ready-to-Eat Meat and Poultry Products, P. DawsonNovel Methods to Optimise the Nutritional and Sensory Quality of In-Pack Processed Fish Products, D. Skipnes and M. Hendrickx