Aseptic Packaging of Vegetable Products
Author: Campden Food Preservation Research Association
Publisher:
Published: 1973
Total Pages: 39
ISBN-13:
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Author: Campden Food Preservation Research Association
Publisher:
Published: 1973
Total Pages: 39
ISBN-13:
DOWNLOAD EBOOKAuthor:
Publisher:
Published: 1975
Total Pages: 47
ISBN-13:
DOWNLOAD EBOOKAuthor: Campden Food Preservation Research Association
Publisher:
Published: 1975
Total Pages: 47
ISBN-13: 9780950439952
DOWNLOAD EBOOKAuthor: Helmut Reuter
Publisher: CRC Press
Published: 2020-10-28
Total Pages: 230
ISBN-13: 1000153878
DOWNLOAD EBOOKAseptic food processing has become important as a safe and effective method for the preparing and packaging of a variety of foods. This recent book, prepared by a team of European specialists, provides a detailed guide and reference to aseptic food processing technology. All aspects are presented systematically: principles, practice, equipment, applications, packages and packaging, quality control, and safety. All applicable food and beverage categories are examined. More than 130 photographs, diagrams, and other schematics illustrate equipment and their function and a variety of procedures. Tables and graphs provide important quantitative data in convenient form.
Author: David Arthey
Publisher: John Wiley & Sons
Published: 1991-01-15
Total Pages: 302
ISBN-13: 9780471198598
DOWNLOAD EBOOKThis comprehensive book addresses the import and fast-moving issues of processing technologies as they apply to vegetable processing today. It is an up-to-date account of just how much the different techniques have developed over recent years to bring vegetables to the consumer not only in different forms and styles but also with a high degree of safety and nutritional quality. Vegetable Processing is written and edited by experts with wide research and industrial experience in the field. This unique review of the different aspects of vegetable processing updates existing technologies and deals in detail with more recent developments, such as aseptic packaging, the technology of chilling and the increasingly important areas of plant, equipment and cleaning.
Author: Philip E. Nelson
Publisher: Purdue University Press
Published: 2010
Total Pages: 170
ISBN-13: 1557534969
DOWNLOAD EBOOKIn aseptic processing, food is stored at ambient temperatures in sterilized containers free of spoilage organisms and pathogens. The results of this food technology come in all shapes and sizes, from the consumer packages of milk on the shelves of the supermarket to the huge containers full of orange juice transported around the world by cargo ships. Over the last couple of decades, aseptic bulk storage and distribution has revolutionized the global food trade. For example, more than 90 percent of the approximately 24 million tons of fresh tomatoes harvested globally each year are aseptically processed and packaged for year-round remanufacture into various food products. The technology has also been applied to bring potable water and emergency food aid to survivors of the 2004 tsunami in Southeast Asia and the victims of Hurricane Katrina in 2005, as well as to other crisis situations worldwide. The construction of new aseptic facilities continues around the world, and an up-to-date understanding of the technology is essential for a new generation of food scientists and engineers alike. The contributors to this important textbook discuss all aspects of aseptic processing and packaging, focusing on the areas that most influence the success or failure of the process. Fully updated, this new edition covers all areas of chemistry, microbiology, engineering, packaging, and regulations as they relate to aseptic processing.
Author: Campden Food Preservation Research Association. Agricultural Market Development Executive Committee
Publisher:
Published: 1975
Total Pages: 47
ISBN-13:
DOWNLOAD EBOOKAuthor: Jairus R. D. David
Publisher: CRC Press
Published: 2022-09-07
Total Pages: 702
ISBN-13: 1000631095
DOWNLOAD EBOOKNine years have passed since the second edition of the Handbook of Aseptic Processing and Packaging was published. Significant changes have taken place in several aseptic processing and packaging areas. These include aseptic filling of plant-based beverages for non-refrigerated shelf-stable formats for longer shelf life and sustainable packaging along with cost of environmental benefits to leverage savings on energy and carbon footprint. In addition, insight into safe processing of particulates using two- and three-dimensional thermal processing followed by prompt cooling is provided. In the third edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information, 12 new chapters have been added in this latest release with content on Design of the aseptic processing system and thermal processing Thermal process equipment and technology for heating and cooling Flow and residence time distribution (RTD) for homogeneous and heterogeneous fluids Thermal process and optimization of aseptic processing containing solid particulates Aseptic filling and packaging equipment for retail products and food service Design of facility, infrastructure, and utilities Cleaning and sanitization for aseptic processing and packaging operations Microbiology of aseptically processed and packaged products Risk-based analyses and methodologies Establishment of "validated state" for aseptic processing and packaging systems Quality and food safety management systems for aseptic and extended shelf life (ESL) manufacturing Computational and numerical models and simulations for aseptic processing Also, there are seven new appendices on original patents, examples of typical thermal process calculations, and particulate studies—single particle and multiple-type particles, and Food and Drug Administration (FDA) filing The three editors and 22 contributors to this volume have more than 250 years of combined experience encompassing manufacturing, innovation in processing and packaging, R&D, quality assurance, and compliance. Their insight provides a comprehensive update on this rapidly developing leading-edge technology for the food processing industry. The future of aseptic processing and packaging of foods and beverages will be driven by customer-facing convenience and taste, use of current and new premium clean label natural ingredients, use of multifactorial preservation or hurdle technology for maximizing product quality, and sustainable packaging with claims and messaging.
Author: Frank A. Paine
Publisher: Springer Science & Business Media
Published: 1992
Total Pages: 516
ISBN-13: 0216932106
DOWNLOAD EBOOKDeals with the development of the right package for a particular food in a particular market, from the point of view of the food technologist, the packaging engineer and those concerned with marketing. Revises the 1983 title to take account of recent advances in the techniques of food processing, packaging and distribution.
Author: Durward S. Smith
Publisher: Taylor & Francis
Published: 2023-01-13
Total Pages: 445
ISBN-13: 135142128X
DOWNLOAD EBOOKThe variety, distribution range and quality of processed vegetables have grown rapidly in recent years, due in large part to advances in vegetable processing technology. This 448-page book provides a detailed, expert guide to current methods of vegetable processing. The authoritative presentations were prepared by a team of leading international food specialists. The text is organized for easy reference and supplemented with hundreds of photographs and diagrams illustrating procedures and equipment. Hundreds of tables provide useful reference data in convenient form. Each chapter includes a section of extensive references for additional research on each subject.