Sandeep Thermal Processing of Foods

Control and Automation
1. Auflage 2011
ISBN: 978-0-470-96026-4
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 220 Seiten, E-Book

Reihe: Institute of Food Technologists Series

The food industry has utilized automated control systems for over aquarter of a century. However, the past decade has seen an increasein the use of more sophisticated software-driven, on-line controlsystems, especially in thermal processing unit operations. As thesesoftware-driven control systems have become more complex, the needto validate their operation has become more important. In additionto validating new control systems, some food companies haveundertaken the more difficult task of validating legacy controlsystems that have been operating for a number of years on retortsor aseptic systems.
Thermal Processing: Control and Automation presents anoverview of various facets of thermal processing and packaging fromindustry, academic, and government representatives. The bookcontains information that will be valuable not only to a personinterested in understanding the fundamental aspects of thermalprocessing (eg graduate students), but also to those involved indesigning the processes (eg process specialists based in foodmanufacturing) and those who are involved in process filing withUSDA or FDA. The book focuses on technical aspects, both from athermal processing standpoint and from an automation and processcontrol standpoint. Coverage includes established technologies suchas retorting as well as emerging technologies such as continuousflow microwave processing. The book addresses both the theoreticaland applied aspects of thermal processing, concluding withspeculations on future trends and directions.

Autoren/Hrsg.

Sandeep, K. P.

Inhaltsverzeichnis

Contributors.
Chapter 1 Introduction (K.P. Sandeep).
Chapter 2 Elements, Modes, Techniques, and Design ofProcess Control for Thermal Processes (David Bresnahan).
Chapter 3 Process Control of Retorts (RayCarroll).
Chapter 4 On-Line Control Strategies to Correct DeviantThermal Processes: Batch Sterilization of Low-Acid Foods(Ricardo Simpson, I. Figueroa, and Arthur A. Teixeira).
Chapter 5 Computer Software for On-Line Correction ofProcess Deviations in Batch Retorts (Arthur A. Teixeira andMurat O. Balaban).
Chapter 6 Optimization, Control, and Validation ofThermal Processes for Shelf-Stable Products (Franc¸oisZuber, Antoine Cazier, and Jean Larousse).
Chapter 7 Instrumentation, Control, and Modeling ofContinuous Flow Microwave Processing (Cristina Sabliov and DorinBoldor).
Index.

Über Autor(innen)

K. P. Sandeep is Professor of Food Engineering at North Carolina State University. Professor Sandeep has contributed to eight books, 44 peer-reviewed publications, and nearly 100 abstracts, posters, and presentations on aseptic processing and related topics.