Handbook on thermal processing of food
Date
2006
Abstract
This book is about thermal processing of food, specifically food packed in a can. The introduction part is written to get the reader familiar with the concept of thermal processing. It summarizes the importance and purpose of heat application as a method of food preservation. The severity of heat treatment is dependent on the inherent characteristic of food material being processed, specifically its acidity. Food groups were categorized mainly based on acidity and other factor which can affect severity of heat treatment such as water activity and addition of acidic component. In thermal processing, majority of food spoilage is microbial in nature, and for a specific food group, only a certain microorganism or group of microorganism can thrive on that food group. Therefore, in thermal processing, there is a target microorganism that when deactivated, a food can be considered microbially stable and safe to consume. Included in this book is the group of microorganism of concern in conducting thermal processing. There are different ways to apply heat in food; the most common methods were discussed in Various Methods of Application of Heat.
To appreciate the mechanism by which food became commercially sterile by the application of heat, different modes of heat transfer was discussed in Theory and Mechanism of Heat Transfer in Food. It includes steady state and unsteady state mode of heat transfer. The next chapter deals with the effect of application of heat in the survival of microorganism. Microorganisms differ in heat resistances as characterized by its D value, Z value, and sterilization value. These parameters were discussed in Thermal Resistance Characteristics of Microorganism.
The last two chapters deal with the standard method of conducting thermal processing operation. It includes discussion on temperature sensors, equipment and procedure as well as gathering of data. A discussion of standard method of analyzing data was also included in the discussion.
Location
UPLB Main Library Special Collections Section (USCS)
College
College of Agriculture and Food Science (CAFS)
Language
English
Recommended citation
Resureccion, Fermin P. Jr., "Handbook on thermal processing of food" (2006). Professorial Chair Lecture. 952.
https://www.ukdr.uplb.edu.ph/professorial_lectures/952
