STERILIZATION OF FOOD IN RETORT POUCHES

[...]... the state of commercialization is highest in Japan (Lampi, 1980) 1.3 THERMAL STERILIZATION OF FOOD IN POUCHES The research interest in thermal sterilization of pouches was stimulated by its approval for use in commercial sterilization of low-acid foods Numerous articles on the benefits of using pouches in food processing were published (Lampi, 1980; Mermelstein, 1978) Sterilization of food in cans has... quality of canned food has been a major concern since the beginning of the canning industry Castillo et al (1980) developed a model to predict the retention of nutrients, using first-order kinetics of thermal degradation in foods packaged in retortable pouches, assuming conduction heating The model was effective in predicting the temperature at the center of the container at the end of the heating period... convection heating of canned liquid foods Journal of Food Science, 53(1), 191–195 14 Sterilization of Food in Retort Pouches Datta, A.K (1991) Mathematical modeling of biochemical changes during processing of liquid foods and solutions Biotechnology Progress, 7, 397–402 Datta, A.K (1999) Heat transfer coefficient in laminar flow of non-Newtonian fluid in tubes Journal of Food Engineering, 39, 285–287... distribution within the pouches during the sterilization process The results of sterilization of food in cans cannot be extended to pouches because of the more complicated geometry of the latter Pouch analysis will require computer modeling in a 3-D domain 10 Sterilization of Food in Retort Pouches Most studies conducted on thermal processing of pouches were based on conduction-heated foods Ohlsson (1980) presented... Kinetics of color changes of double concentrated tomato paste during thermal treatment Journal of Food Engineering, 33, 359–371 Beverly, R.G., Strasser, J., & Wright, B (1980) Critical factors in filling and sterilizing of institutional pouches Food Technology, 34(9), 44 Bhowmik, S.R., & Tandon, S (1987) A method of thermal process evaluation of conduction heated foods in retortable pouches Journal of. .. testing Reynolds of cially opened its food processing center in Bellwood to aid food processors in reaching the market with the retort pouches The center had three connecting areas: food preparation area, packaging area, and processing area The food processing center produced about 1,500–2,000 finished pouches in a day Reynold’s flexible packaging division offered at that time the use of the center to food. .. flexible packaging division began working on the retort pouch concept in the mid-1950s, and in the early 1960s it ran two trials in New York and Florida, using performed pouches These studies were followed in 1967 by test runs of packaging vegetables products in Wisconsin In 1968, in Wisconsin, Reynolds successfully used roll stock pouch material in the commercial packaging of vegetables in pouches These... London) was used in the analysis presented in the following chapters 12 Sterilization of Food in Retort Pouches The following are some recent engineering applications of this code: r r r r r r r r r r r r r r r r r r r Split-pipe performance (CHAM for FIAT Research, Italy) Modeling of downwind sail (University of Auckland, New Zealand) Thermal and nonthermal sterilization of food (University of Auckland,... coefficient from the heating medium to the food in the pouch is governed mainly by the heat transfer coefficient from the inner surface of the pouch to its contents However, the circulation rate of the water used for heating was identified as a critical processing factor for maintaining a uniform retort temperature during processing 1 r Thermal Sterilization of Food 11 The effect of the sterilization process... to sterilization of canned food (Agricultural Research Report No 839) Wageningen, The Netherlands: Center for Agricultural Publishing and Documentation Holdsworth, S.D (1985) Optimization of thermal processing-a review Journal of Food Engineering, 4, 89 Junge, A., & Fryer, P.J (1999) Optimizing the quality of safe food: Computational modeling of a continuous sterilization process Chemical Engineering . Chemical Engineering for the Food Industry (1997) A.G. Abdul Ghani Al-Baali and Mohammed M. Farid, Sterilization of Food in Retort Pouches (2006) Richard W. Hartel, Crystallization in Foods (2001) Marc. vii Acknowledgments ix List of Figures xv List of Tables xxi List of Abbreviations xxiii 1. Thermal Sterilization of Food: Historical Review 1 1.1. Thermal Sterilization of Food in Cans 2 1.2. Retort Pouches (Historical. Thermal Sterilization of Food in Cans 45 5.1. Introduction to the Theoretical Analysis of Thermal Sterilization of Food in Cans 45 5.2. Simulations of High- and Low-Viscosity Liquid Food 45 5.2.1.