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Aseptic processing and packaging of particulate foods

Aseptic processing and packaging of particulate foods (2회 대출)

자료유형
단행본
개인저자
Willhoft, Edward M. A.
서명 / 저자사항
Aseptic processing and packaging of particulate foods / edited by Edward M.A. Willhoft.
발행사항
London ;   New York :   Blackie Academic & Professional,   c1993.  
형태사항
x, 192 p. : ill. ; 24 cm.
ISBN
0751400106
서지주기
Includes bibliographical references and index.
일반주제명
Food --Processing. Food --Preservation. Particles.
000 00789camuuu200253 a 4500
001 000000541069
005 19990126142020.0
008 930405s1993 enka b 001 0 eng
010 ▼a 93135469
020 ▼a 0751400106
040 ▼a DLC ▼c DLC ▼d DLC
049 1 ▼l 121001178 ▼f 과학
050 0 0 ▼a TP371.2 ▼b .A85 1993
082 0 0 ▼a 664/.02 ▼2 20
090 ▼a 641.3 ▼b W714a
245 0 0 ▼a Aseptic processing and packaging of particulate foods / ▼c edited by Edward M.A. Willhoft.
260 0 ▼a London ; ▼a New York : ▼b Blackie Academic & Professional, ▼c c1993.
300 ▼a x, 192 p. : ▼b ill. ; ▼c 24 cm.
504 ▼a Includes bibliographical references and index.
650 0 ▼a Food ▼x Processing.
650 0 ▼a Food ▼x Preservation.
650 0 ▼a Particles.
700 1 0 ▼a Willhoft, Edward M. A.

소장정보

No. 소장처 청구기호 등록번호 도서상태 반납예정일 예약 서비스
No. 1 소장처 과학도서관/Sci-Info(2층서고)/ 청구기호 641.3 W714a 등록번호 121001178 도서상태 대출가능 반납예정일 예약 서비스 B M

컨텐츠정보

목차


CONTENTS
1 Aseptic Processing and packaging of food particulates / N. BUCHNER = 1
 1.1 Introduction and basic principles = 1
  1.1.1 Advantages over in-container sterilized foods = 1
  1.1.2 Advantages over pasteurized chilled foods = 2
  1.1.3 Advantages over 'Cleanfill' = 2
  1.1.4 Advantages over frozen products = 3
  1.1.5 Advantages over dried products = 3
 1.2 Developments in aseptic processing and filling = 3
 1.3 Aseptic processing-methodology = 4
  1.3.1 Sterilization of products = 4
  1.3.2 Sterilization of packaging materials and packages = 9
 1.4 Maintaining sterility in aseptic machines = 10
  1.4.1 Sterilization of aseptic installations = 11
 1.5 Filling = 12
  1.5.1 Filling principles for liquids = 12
  1.5.2 Filling principles for particulate mixtures = 13
 1.6 Closing packs = 14
  1.6.1 Heat-sealing = 14
  1.6.2 Types of packs = 15
 1.7 Typical machines for aseptic packaging of particulate foods = 16
  1.7.1 From/fill/seal machine for pouches = 16
  1.7.2 Thermoform/fill/seal machine for cups and tarays = 17
  1.7.3 Filling and closing line for cups and trays = 18
  1.7.4 From/fill/seal machine for cartons from sleeves = 19
  1.7.5 From/fill/seal machine for cartons from the reel = 20
 1.8 Conclusion = 21
 References = 21
2 The market for aseptic products, processing and packaging systems / E. M. A. WILLHOFT = 23
 2.1 Introduction = 23
 2.2 The west European market = 27
 2.3 The US market = 30
  2.3.1 Alfa Laval = 30
  2.3.2 APV Crepaco = 31
  2.3.3 ASTEC = 32
  2.3.4 Cherry Burrell = 33
  2.3.5 DASI(TCI-Superior) = 34
  2.3.6 FranRica = 34
  2.3.7 Terlet = 35
 2.4 Packaging systems = 35
 2.5 Future requirement and trends = 37
 References = 38
3 Packaging materials-their properties and criteria for selection / B. I. TURTLE = 39
 3.1 Introduction = 39
 3.2 Pack selection = 40
 3.3 Pack crieria = 40
  3.3.1 Product containment = 41
  3.3.2 Physical protection = 41
  3.3.3 Food safety = 41
  3.3.4 Shelf-life = 41
  3.3.5 Communication of infoemation = 41
  3.3.6 Sales appeal = 42
  3.3.7 Cost-effectiveness = 42
 3.4 Packaging materials compared = 42
  3.4.1 Metal containers = 43
  3.4.2 Rigid plastics containers = 47
  3.4.3 High-barrier plastics containers = 55
  3.4.4 The special needs of plastics aseptic packaging = 57
  3.4.5 Glass containers = 59
  3.4.6 Flexible packaging materials = 61
 3.5 Heat-sealing = 64
  3.5.1 Testing for leaking packs = 66
 3.6 Shelf-life = 66
 3.7 Aseptic packs = 67
 3.8 The cost of pakaging = 68
  3.8.1 Cost-effective packaging = 68
 3.9 Food packaging legislation = 69
  3.9.1 EC legislation = 69
 3.10 Packaging and the environment = 70
  3.10.1 Litter = 70
  3.10.2 Disposal of waste = 71
  3.10.3 Use of natural resources = 71
  3.10.4 Recycling = 72
4 Ohmic heating / P. J. SKUDDER = 74
 4.1 Introduction = 74
  4.1.1 Consumer products = 74
  4.1.2 Aseptic processing = 74
  4.1.3 Ohmic heating = 74
 4.2 Principles of aseptic processing = 75
  4.2.1 Thermal sterilisation-the options = 75
  4.2.2 Principles of thermal sterilisation = 75
 4.3 Processing options = 76
  4.3.1 Indirect plate heat exchangers = 76
  4.3.2 Indirect tubular heat exchangers = 76
  4.3.3 Direct steam injection and steam infusion = 76
  4.3.4 Scraped surface heat exchangers = 77
 4.4 Ohmic heating = 77
  4.4.1 Principles of ohmic heating = 77
  4.4.2 Advantages of ohmic heating = 78
 4.5 Design of the ohmic heating = 78
  4.5.1 Mechanical design = 78
  4.5.2 Temperature control = 78
 4.6 Aseptic processing using the ohmic heater = 79
  4.6.1 Processing system = 79
  4.6.2 Plant sterilisation = 80
  4.6.3 Product processing = 80
  4.6.4 Alternative cooling = 81
  4.6.5 Cleaning = 81
  4.6.6 Throughputs = 82
 4.7 Product quality = 82
  4.7.1 Microbial process validation = 82
  4.7.2 Cooking value = 84
 4.8 Products = 87
 4.9 Commercial installstions = 87
  4.9.1 Research systems = 87
 4.10 Conclusions = 89
 Acknowledgements = 89
 References = 89
5 The ERCA neutral aseptic system / C. J. ROBINSON = 90
 5.1 Introduction = 90
  5.1.1 Sterility sithout chemicals = 90
 5.2 Basic construcotion of the ERCA machine = 92
  5.2.1 Preparation of materials = 92
  5.2.2 Machine operation = 93
 5.3 Extrnsion of basic machine tp $$NAS^◆UFFFD◆$$ specification = 97
 5.4 $$NAS^◆UFFFD◆$$ materials = 97
  5.4.1 Plastic basr web = 98
  5.4.2 Lidding film = 99
  5.4.3 Verification of sterility of $$NAS^◆UFFFD◆$$ co-exturdrd materials = 99
 5.5 $$NAS^◆UFFFD◆$$ machines = 100
  5.5.1 General description = 100
  5.5.2 Plastic film introduction = 100
  5.5.3 Lidding film, introdouction = 103
  5.5.4 Sterile tunnel = 104
  5.5.5 Forming = 105
  5.5.6 Filler = 106
 5.6 Product preparation = 109
  5.6.1 Production of superheated water = 109
  5.6.2 Blending = 109
  5.6.3 UHT process = 109
  5.6.4 Cooling = 110
  5.6.5 Cleaning(CIP) = 110
  5.6.6 Process control = 110
 5.7 Future developments = 110
6 Microwave processing and package interation / R. E. COLES = 112
 6.1 The technology revolution = 112
 6.2 Consumer influence = 113
 6.3 Packaging needs = 114
 6.4 Packaging materials for microwavelble foods = 115
  6.4.1 Microwave-passive materials = 115
  6.4.2 Microwave-active and microwave-reflective materials = 118
  6.4.3 Package geometry for even heating = 120
 6.5 Microwave heating principles = 124
  6.5.1 The significance of the wave = 125
  6.5.2 Microwave interactions with materials = 125
  6.5.3 Microwave heating factors = 126
 6.6 Extending product shelf-life = 131
  6.6.1 HTST processing = 131
  6.6.2 Microbial and sensory decay = 134
  6.6.3 Pasteurization versus sterilization = 135
  6.6.4 Temperature measurement = 137
  6.6.5 Microwave sterilization = 138
 6.7 Typer of microwave processing systems = 140
  6.7.1 The frequency debate = 140
  6.7.2 Penetration depths = 142
  6.7.3 Operating efficiencies = 143
  6.7.4 Relative operating costs for industrial microwave processing = 143
  6.7.5 Batch versus continuous equipement = 143
  6.7.6 Continuous microwave pressre vessels = 143
  6.7.7 Thermal stabilisation = 145
 Acknowledgements = 146
 References = 146
7 The Dole process / F. S. WHITE = 148
 7.1 Introduction = 148
 7.2 Technology overview = 148
 7.3 The Dole system = 148
  7.3.1 Can-sterilizing unit = 149
  7.3.2 The filling section = 149
  7.3.3 Instrumentation and controls = 150
  7.3.4 System operations = 151
  7.3.5 Superheated ateam = 153
8 Microbiological aspects of aseptic processing and packaging / D. A. JOYCE = 155
 8.1 Introduction = 155
 8.2 Foodborne microorganisms = 156
  8.2.1 Food poisoning = 157
 8.3 Raw maerials = 159
 8.4 Processing = 160
 8.5 Aseptic packaging = 162
  8.5.1 Hydrogen perxide and peracids = 162
  8.5.2 Ultraviolet irradiation = 163
  8.5.3 Ionising irradiation = 164
  8.5.4 Thermal treatment = 164
  8.5.5 Integrity of packs = 165
 8.6 Validation of aseptic processing and packaging = 165
  8.6.1 Plant commissioning = 166
  8.6.2 Sterility testing = 167
 8.7 Quality control = 169
  8.7.1 Endoproduct analysis = 169
  8.7.2 The role of microbiological analysis = 171
 8.8 Quality management = 175
  8.8.1 Hazard analysis : critical control point systems = 176
 8.9 Further thoughts = 178
 References = 179
9 Aseptic packaging of liquid foods / S. WAKABAYSHI = 181
 9.1 Introduction = 181
 9.2 Requirements for an aseptic packaging machine = 181
 9.3 performance and features of an aseptic packaging machine = 183
  9.3.1 Sterilization of packaging materials = 183
  9.3.2 Filling and sealing = 185
  9.3.3 Aseptic positive-pressure chamber = 186
Index = 189


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