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[PDF] Food Process Engineering - Encyclopedia of Life Support Systems
The success of canning depends on the successful terminal sterilization of hermetically packaged foods Since not all canned foods are sterile, the term
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Operation in which product is placed in a hermetic container (canned foods), heated at a sufficiently high temperature for a sufficient
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Canned foods are processed so that they are shelf stable They should be 'commercially sterile' That means if any microbes survive the processing, they should
[PDF] ENGINEERING PRINCIPLES APPLIED IN FOODS - portaloasorg
Iberoamerican contribution, specially Food Engineering texts, is limited and this Sterilization process of canning foods was accomplished in retorts
[PDF] Food Process Engineering and Technology
Department of Biotechnology and Food Engineering TECHNION use of mercury-in-glass thermometers as a temperature reference in food canning is
the case study of a tuna canning machine - ScienceDirectcom
The aim of the paper is to describe the engineering design process for the development of technical solutions in the context of food packaging industry The
[PDF] Principles of Thermal Processing of Packaged Foods - VTechWorks
to store the food The basic principles of canning have not changed dramati- The food science and engineering community has accepted the utiliza-
[PDF] AGEN-689 Advances in Food Engineering
processed canned foods; staphylococcal poisoning from unrefrigerated cream-filled pastries, sliced ham, meat, and poultry salads; and
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107286_3Food_Thermal_Processing.pdf Principles of Thermal
Processing of
Packaged Foods
Ricardo Simpson
Universidad Técnica Federico Santa María, ChileHelena Nuñez
Universidad Técnica Federico Santa María, ChileCristian Ramírez
Universidad Técnica Federico Santa María, Chile https:// doi .org/ 10 .21061/ IntroBiosystemsEngineering/ Food _Thermal _ProcessingHow to cite this chapter:
Simpson, R., Nuñez, H., & Ramírez, C. (2020). Principles of Thermal Processing of Packaged Foods.
ČˉēąČʙˉʘˊʘʙˉēąʙˉʘˊʘʙˉÿēʙˉʘˊʘʙˉ̒ˉŀċċČijʙˉʘˊʘˉʯʘʰʙˉČĻįēŀĻēČˉĻēˉēijŗijĻċijˉČČįČʘˉ
https:// doi .org/ 10 .21061/ IntroBiosystemsEngineering/ Food _Thermal _Processing This chapter is part of Introduction to Biosystems Engineering International Standard Book Number (ISBN) (PDF): 978- 1- 949373- 97- 4 International Standard Book Number (ISBN) (Print): 978- 1- 949373- 93- 6 https:// doi .org/ 10 .21061/ IntroBiosystemsEngineering :© The author(s)
ijˉŕēįĂˉijˉąČijˉŀČįˉˉįĻŔˉēċċēČijˉĻĻįŀĻēČˉʯˉʰˉʀʘɼˉąČijʘˉ
https:// creativecommons .org/ licenses/ by/ 4 .0ˉŕēįĂˉijˉĬŀąijˉÿēČĻąŗˉŗˉĻˉċįČˉēĻŗˉēˉįŀąĻŀįąˉČˉēąēąˉČČįijˉʯʰˉŕŕŕˉʘijˉʘēįˉ
and Virginia Tech Publishing publishing .vt .edu. 1Principles of Thermal
Processing of
Packaged Foods
Ricardo Simpson
Departamento de
Ingeniería Química y Ambiental,
Universidad Técnica Federico Santa María, Valparaíso, ChileCentro Regional de
Estudios en Alimentos y Salud (CREAS)
Conicyt- Regional GORE Valparaíso Project R17A10001,Curauma, Valparaíso, Chile
Helena Nuñez
Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa Maria, Valparaíso, ChileCristian Ramírez
Departamento de
Ingeniería Química y Ambiental,
Universidad Técnica Federico Santa María, Valparaíso, ChileCentro Regional de
Estudios en Alimentos y Salud (CREAS)
Conicyt- Regional GORE Valparaíso Project R17A10001,Curauma, Valparaíso, Chile
KEY TERMS
Heat transfer
įēēįČijċˉĻˉįijijĻČBacterial inactivation
Decimal reduction time
Food sterilization
Commercial sterilization
Variables
Į = thermal diffusivity
ȡ = density
C pˉˬˉijĬŢˉĻ
CUT = time required to come up to retort temperatureD = decimal reduction time
F 0 = cumulative lethality of the process from time 0 to the end of the processI = inactivation
k = rate constant K t = thermal conductivityN = number
t = time2 Principles of Thermal Processing of Packaged Foods
T = temperature
T ref = reference temperature TRT = retort temperature z = temperature changeIntroduction
Thermal processing of foods, like cooking, involves heat and food. However, thermal processing is applied to ensure food safety and not necessarily to cook the food. Thermal processing as a means of preservation of uncooked food was invented inįČˉČˉɽʃʅʁˉŗˉēąijˉĬĬįĻʙˉˉˉŕēˉŕijˉĻįċČˉĻēˉŕČˉĻˉĬįŞˉ
of 12,000 francs offered by Napoleon for a way to prevent military food suppliesįēċˉijĬēąČʘˉĬĬįĻˉŕēįĂˉŕĻˉĻįˉŀįČˉĻēˉĬįijįŔˉċĻijˉČˉŔĻąijˉ