Aseptic Processing and Packaging of Food explains how aseptic processing and packaging first began and traces its fascinating progression over the last fifty years. It explores current technologies, discusses why they are used today, and explains why certain basic approaches to critical operations, such as pumping, heat exchange, fluid flow, and controls, must be applied. Commercially used heating and holding concepts are also explained, with emphasis on avoiding problems. This unique book states the technique and method of choice for accurate flow control (timing). It includes an explanation of secondary flow and describes its use to solve many of the heat exchange and fluid flow problems associated with particle-containing products. It also discusses the manufacturers of aseptic packaging equipment, exploring the types of products they produce and the advantages and disadvantages of their product design. Aseptic Processing and Packaging of Food fills in many of the information gaps left by other sources - a must-have reference for anyone working in this area.

Table of Contents

Preface Foreword, W. Dunkley Part I Principles of Thermal Processing and Optimization United States History and Evolution Marketing of Aseptically Processed and Packaged Foods Part II Regulations for Aseptic Processing and Packaging of Foods Part III Food Plant Organization - Present Operations Food Processing Equipment - Historical and Modern Designs Food Packaging Equipment Part IV Validation and Establishing of Aseptic Processing and Packaging Operations Quality Assurance and Food Safety for Aseptically Processed and Packaged Food Food Industry R&D and Management Needs and Challenges Part V Summary Appendices Subject Index