Thermal Processing of Foods E-Book

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Serie: Institute of Food Technologists Series
• Sprache: Englisch

Seitenzahl: 284

Veröffentlichungsjahr: 2011

Beschreibung

The food industry has utilized automated control systems for over a quarter of a century. However, the past decade has seen an increase in the use of more sophisticated software-driven, on-line control systems, especially in thermal processing unit operations. As these software-driven control systems have become more complex, the need to validate their operation has become more important. In addition to validating new control systems, some food companies have undertaken the more difficult task of validating legacy control systems that have been operating for a number of years on retorts or aseptic systems.

Thermal Processing: Control and Automation presents an overview of various facets of thermal processing and packaging from industry, academic, and government representatives. The book contains information that will be valuable not only to a person interested in understanding the fundamental aspects of thermal processing (eg graduate students), but also to those involved in designing the processes (eg process specialists based in food manufacturing) and those who are involved in process filing with USDA or FDA. The book focuses on technical aspects, both from a thermal processing standpoint and from an automation and process control standpoint. Coverage includes established technologies such as retorting as well as emerging technologies such as continuous flow microwave processing. The book addresses both the theoretical and applied aspects of thermal processing, concluding with speculations on future trends and directions.

Leseprobe

Contents

Cover

Series

Title Page

Copyright

Series

Contributors

Chapter 1: Introduction

1.1 Composition and classification of foods

1.2 Preservation of foods

1.3 Properties of foods

1.4 Heating mechanisms

1.5 Microorganisms and their kinetics

1.6 Process safety and product quality

1.7 Concluding remarks

Chapter 2: Elements, Modes, Techniques, and Design of Process Control for Thermal Processes

2.1 Introduction

2.2 The process model

2.3 Automatic control loop elements

2.4 Process dynamics

2.5 Modes of control

2.6 Controller tuning

2.7 Control loop troubleshooting

2.8 Process and instrument drawing (P&ID) symbology

2.9 Control techniques

2.10 Control system design

2.11 Examples of control loops

2.12 Summary

Abbreviations

Glossary

Chapter 3: Process Control of Retorts

3.1 Introduction

3.2 Critical factors in retort processing

3.3 Classification of retorts

Chapter 4: On-Line Control Strategies to Correct Deviant Thermal Processes: Batch Sterilization of Low-Acid Foods

4.1 Introduction

4.2 On-line control strategies for low-acid foods that can be mathematically modeled

4.3 On-line control strategy for any low-acid food

4.4 Equivalent lethality curves

4.5 Industrial automation of batch retorts

4.6 Concluding remarks

Acknowledgment

Chapter 5: Computer Software for On-Line Correction of Process Deviations in Batch Retorts

5.1 Introduction

5.2 Thermal death time relationships

5.3 Process lethality and sterilizing value

5.4 Heat transfer considerations

5.5 Process design

5.6 Mathematical model for heat transfer

5.7 Process deviations

5.8 On-line correction of process deviations

5.9 Conclusions

List of Symbols

Chapter 6: Optimization, Control, and Validation of Thermal Processes for Shelf-Stable Products

6.1 Introduction

6.2 Regulatory considerations

6.3 Critical factors related to the design of thermal treatments, for the products packaged prior to treatment

6.4 Critical factors related to the design of thermal treatments, for products treated prior to aseptic packaging

6.5 Qualification of heat stabilization equipments

6.6 Design and validation of thermal treatments

6.7 Heat destruction parameters and sterilization value

6.8 Real-time optimization of retort process: A new approach

Chapter 7: Instrumentation, Control, And Modeling Of Continuous Flow Microwave Processing

7.1 Introductory comments

7.2 The heating process in a continuous microwave system

7.3 Instrumentation of continuous flow microwave systems

7.4 Control of continuous flow microwave processing system

7.5 Modeling of continuous flow microwave systems

Conclusions

Index

Edition first published 2011 © 2011 Blackwell Publishing Ltd. and the Institute of Food Technologists

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Library of Congress Cataloging-in-Publication Data

Thermal processing of foods : control and automation / edited by K.P. Sandeep. p. cm. – (IFT Press series) Includes bibliographical references and index. ISBN 978-0-8138-1007-2 (hardback) 1. Food–Preservation. 2. Food–Effect of heat on. 3. Automation. I. Sandeep, K. P. TP371.2.T442 2011 664′.028–dc22 2010040521

A catalog record for this book is available from the U.S. Library of Congress.

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Titles in the IFT Press series

Accelerating New Food Product Design and Development (Jacqueline H. Beckley, Elizabeth J. Topp, M. Michele Foley, J.C. Huang, and Witoon Prinyawiwatkul)Advances in Dairy Ingredients (Geoffrey W. Smithers and Mary Ann Augustin)Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals (Yoshinori Mine, Eunice Li-Chan, and Bo Jiang)Biofilms in the Food Environment (Hans P. Blaschek, Hua H. Wang, and Meredith E. Agle)Calorimetry in Food Processing: Analysis and Design of Food Systems (Gönül Kaletun)Coffee: Emerging Health Effects and Disease Prevention (YiFang Chu)Food Carbohydrate Chemistry (Ronald E. Wrolstad)Food Ingredients for the Global Market (Yao-Wen Huang and Claire L. Kruger)Food Irradiation Research and Technology (Christopher H. Sommers and Xuetong Fan)Foodborne Pathogens in the Food Processing Environment: Sources, Detection and Control (Sadhana Ravishankar, Vijay K. Juneja, and Divya Jaroni)High Pressure Processing of Foods (Christopher J. Doona and Florence E. Feeherry)Hydrocolloids in Food Processing (Thomas R. Laaman)Improving Import Food Safety (Wayne C. Ellefson, Lorna Zach, and Darryl Sullivan)Microbial Safety of Fresh Produce (Xuetong Fan, Brendan A. Niemira, Christopher J. Doona, Florence E. Feeherry, and Robert B. Gravani)Microbiology and Technology of Fermented Foods (Robert W. Hutkins)Multiphysics Simulation of Emerging Food Processing Technologies (Kai Knoerzer, Pablo Juliano, Peter Roupas, and Cornelis Versteeg)Multivariate and Probabilistic Analyses of Sensory Science Problems (Jean-Franois Meullenet, Rui Xiong, and Christopher J. Findlay)Nanoscience and Nanotechnology in Food Systems (Hongda Chen)Natural Food Flavors and Colorants (Mathew Attokaran)Nondestructive Testing of Food Quality (Joseph Irudayaraj and Christoph Reh)Nondigestible Carbohydrates and Digestive Health (Teresa M. Paeschke and William R. Aimutis)Nonthermal Processing Technologies for Food (Howard Q. Zhang, Gustavo V. Barbosa-Cànovas, V.M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, and James T.C. Yuan)Nutraceuticals, Glycemic Health and Type 2 Diabetes (Vijai K. Pasupuleti and James W. Anderson)Organic Meat Production and Processing (Steven C. Ricke, Michael G. Johnson, and Corliss A. O'Bryan)Packaging for Nonthermal Processing of Food (Jung H. Han)Preharvest and Postharvest Food Safety: Contemporary Issues and Future Directions (Ross C. Beier, Suresh D. Pillai, and Timothy D. Phillips, Editors; Richard L. Ziprin, Associate Editor)Processing and Nutrition of Fats and Oils (Ernesto M. Hernandez and Afaf Kamal-Eldin)Processing Organic Foods for the Global Market (Gwendolyn V. Wyard, Anne Plotto, Jessica Walden, and Kathryn Schuett)Regulation of Functional Foods and Nutraceuticals: A Global Perspective (Clare M. Hasler)Resistant Starch: Sources, Applications and Health Benefits (Yong-Cheng Shi and Clodualdo Maningat)Sensory and Consumer Research in Food Product Design and Development (Howard R. Moskowitz, Jacqueline H. Beckley, and Anna V.A. Resurreccion)Sustainability in the Food Industry (Cheryl J. Baldwin)Thermal Processing of Foods: Control and Automation (K.P. Sandeep)Trait-Modified Oils in Foods (Frank T. Orthoefer and Gary R. List)Water Activity in Foods: Fundamentals and Applications (Gustavo V. Barbosa-Cànovas, Anthony J. Fontana Jr., Shelly J. Schmidt, and Theodore P. Labuza)Whey Processing, Functionality and Health Benefits (Charles I. Onwulata and Peter J. Huth)

Contributors

Murat O. Balaban Professor, University of Alaska, Fairbanks, AK; e-mail: [email protected]

Dorin Boldor Assistant Professor, Biological and Agricultural Engineering Department, Louisiana State University, Baton Rouge, LA; e-mail: [email protected]

David Bresnahan Research Principal, Kraft Foods, Inc., Glenview, IL; e-mail: [email protected]

Ray Carroll Director of process safety, Campbell Soup Co., Campden, NJ; e-mail: [email protected]

Antoine Cazier Senior Project Manager, Centre Technique de la Conservation des Produits Agricoles (CTCPA), Dury, France; e-mail: [email protected]

I. Figueroa Graduate Student, University of Pittsburgh, PA; e-mail: [email protected]

Jean Larousse Former Director of Centre Technique de la Conservation des Produits Agricoles (CTCPA), Dury, France; e-mail: [email protected]

Cristina Sabliov Assistant Professor, Biological and Agricultural Engineering Department, Louisiana State University, Baton Rouge, LA; e-mail: [email protected]

K.P. Sandeep Professor, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC; e-mail: [email protected]

Ricardo Simpson Professor, Departamento de Procesos Químicos, Biotecnológicos, y Ambientales; Universidad Técnica Federico Santa María, Valparaíso, Chile; e-mail: [email protected]

Arthur A. Teixeira Professor, Department of Agricultural and Biological Engineering, University of Florida, Gainesville, FL; e-mail: [email protected]

Franois Zuber Deputy Scientific Manager, Centre Technique de la Conservation des Produits Agricoles (CTCPA), Dury, France; e-mail: [email protected]

Chapter 1

Introduction

K.P. Sandeep

Thermal processing of foods in one form or the other has been in place since the 1900s. Although the fundamental principles remain the same, there have been numerous improvements in the control and automation of thermal processes. The various chapters in this book provide an insight into the details of the control and automation processes and details involved for different thermal processes. In order to fully understand and appreciate these details, it is important to have an understanding of the improvements that have taken place in equipment design (novel heat exchangers), process specifications (lower tolerances), product formulations (new types of ingredients), enhancement of quality (by decreasing the extent of overprocessing), and process safety requirements (identification and control of critical parameters in a process). All these are based on the fundamental and practical understanding of various topics. A brief summary of these topics is presented in this chapter.

1.1 Composition and classification of foods

Processed foods consist of carbohydrates (C, H, and O), proteins (C, H, O, and N), fats (usually glycerol and three fatty acids), vitamins, enzymes, flavoring agents, coloring agents, thickening agents, antioxidants, pigments, emulsifiers, preservatives, acidulants, chelating agents, and replacements for salt, fat, and sugar. Some of these are naturally present in the food, while some others are added for achieving specific functionality. Addition of different ingredients to a food product may have an effect on the stability, functionality, or properties of the food and have to thus be added in precise and predetermined quantities. During a thermal process, these constituents of a food product may undergo changes, resulting in changes in the properties, quality, and physical appearance of the food product as a whole, some of which may not be desirable. Thus, it is important to minimize the extent of thermal process a food receives.