Kinetic factors for vitamin destruction.Table 9.2 Kinetic factors for enzyme destruction.Table 9.3 Kinetic factors for pigment destruction.Table 9.4 Kinetic factors for colour changes.Table 9.5 Kinetic factors for texture changes.Table 9.6 Effect on F0 and C‐values of increasing the product temperature.Table 9.7 Process temperatures and hold times that result in a minimum botuli...Table 9.8 Process temperatures and times that achieve P‐value of 10 minutes at...Table 9.9 Process temperatures and times that achieve F03 end of heating, toge...8 Chapter 10Table 10.1 Approximate values for the external heat transfer coefficient (ho)...Table 10.2 Approximate values for the x/k term in Equation (10.5) and resistan...Table 10.3 Approximate values for the internal heat transfer coefficient (hi)...Table 10.4 Methods used in different retorting systems to ensure good heat di...
9 Chapter 11Table 11.1 Possible marker organisms for use with microbiological log reducti...Table 11.2 Key attributes of the Bacillus amyloliquefaciens α‐Amylase TTI.
10 Chapter 12Table 12.1 Comparing the 2‐ and 3‐chemical method systems for the formation o...
11 Chapter 13Table 13.1 Examples of the more common process deviations experienced by cann...
12 Chapter 14Table 14.1 Table of some plastics used for food packaging and their melting p...
13 Chapter 15Table 15.1 Causes of canned food spoilage.Table 15.2 Required sample size to be 95% sure of finding a defective contain...Table 15.3 Recommended temperatures and times for incubation testing.
14 Chapter 16Table 16.1 Examples of common variation in the pH of some fresh fruit.Table 16.2 Minimum water activity required for growth.Table 16.3 Recommended process times for various size shrimps in brine in 307...Table 16.4 Recommended process times for asparagus in brine in 211 × 304 cans...Table 16.5 Recommended process times for baked beans in tomato sauce in vario...Table 16.6 Recommended process times for cream style corn with various initia...Table 16.7 Gauge pressure (psi) corresponding to specified process temperatur...Table 16.8 Accumulated process lethality for pilchards in tomato sauce in 73 ...Table 16.9 Lethality increase (F0) per minute of process time at various temp...Table 16.10 Boiling temperature of water at different altitudes.
15 Chapter 17Table 17.1 Relative global warming potential (GWP) of the main greenhouse gas...Table 17.2 GHG emissions (kg CO2e) for the packaging materials used for 75 cL...Table 17.3 Electrical energy required for the milling, pressing and pasteuris...Table 17.4 GHG emissions (kg CO2e) for transportation of the raw materials us...Table 17.5 GHG emissions (kg CO2e) for a 75 cL bottle of apple juice.Table 17.6 Summary of GHG emissions for manufactured food products, per kg pr...
List of Illustrations
1 Chapter 1Fig. 1.1 Antonie van Leeuwenhoek, painting by Jan Verkolje.Fig. 1.2 Nicolas Appert, drawing on Commemorative Stamp issued by Monaco in ...Fig. 1.3 Louis Pasteur, painting by A. Edelfeldt (1885).Fig. 1.4 Joseph Lister, painting by unknown.Fig. 1.5 Underwood and Prescott.
2 Chapter 2Fig. 2.1 Diagram showing relative size of bacteria, yeast and mould.Fig. 2.2 Growth rate versus time for the various phases of microbial growth....Fig. 2.3 pH growth ranges of micro‐organisms.Fig. 2.4 Graph showing survivor curves at three different temperatures.Fig. 2.5 Number of survivors in samples taken after every minute of heating;...Fig. 2.6 Graph showing z‐value calculated from D‐values at various temperatu...
3 Chapter 3Fig. 3.1 Materials of varying pH from battery acid at pH 0 through to strong...Fig. 3.2 Hurdles involved in making an acid product e.g. canned fruit.
4 Chapter 4Fig. 4.1 Maximum heat resistance data for C. botulinum, taken from Esty and ...Fig. 4.2 Maximum heat resistance data for C. botulinum, taken from Esty and ...Fig. 4.3 Example of a first‐order or logarithmic survivor curve, showing the...
5 Chapter 5Fig. 5.1 Grapefruit cannery.Fig. 5.2 Peaches being conveyed into a cannery.Fig. 5.3 Tomatoes being conveyed into the cannery.Fig. 5.4 Pineapple packed in internally plain cans.
6 Chapter 6Fig. 6.1 Pickled cucumbers ready to be processed.Fig. 6.2 Beetroot in vinegar brine with temperature measuring probe at geome...Fig. 6.3 Pickled onions.
7 Chapter 7Fig. 7.1 Levels of microorganisms in the raw ingredients of a prawn makhani ...Fig. 7.2 Graph showing changes in deflection in the upper surface of a flexi...Fig. 7.3 Graph showing changes in deflection in the upper surface of a flexi...
8 Chapter 8Fig. 8.1 Batch condensing steam retort.Fig. 8.2 Crateless retort showing the sequence in operating a bank of retort...Fig. 8.3 Water immersion retort showing the two vessels.Fig. 8.4 SuperAgi TM concept for a water spray retort.Fig. 8.5 Water cascade retort showing the powerful water shower.Fig. 8.6 Steam/air retort.Fig. 8.7 Shaka retort principle showing the reciprocating basket movement....Fig. 8.8 Reel and spiral retort.Fig. 8.9 Hydrostatic retort showing the movement of cans through different c...Fig. 8.10 Velocity profiles for turbulent and laminar (streamline) flow show...Fig. 8.11 Plate type heat exchanger.Fig. 8.12 Multi‐tube type tubular heat exchanger.Fig. 8.13 Concentric channel type heat exchanger.Fig. 8.14 Mono‐tube type tubular heat exchanger.Fig. 8.15 Scraped surface heat exchanger.
9 Chapter 9Fig. 9.1 Lines of constant F0 and C‐value for foods instantaneously heated....Fig. 9.2 Lines of constant F0 and C‐value for foods of finite size, calculat...Fig. 9.3 Percentage thiamine retention for pea puree processed at various te...Fig. 9.4 Calculating the retort temperature to minimise the browning reactio...Fig. 9.5 End of cooling C‐values for vitamin C in canned oranges, for proces...Fig. 9.6 Percentage retention of vitamin C in canned oranges, for process te...
10 Chapter 10Fig. 10.1 Likely retort cold spots for steam heating and cascading water hea...Fig. 10.2 Multi‐channel system from Ellab that can be connected to 16 type TFig. 10.3 Ellab Tracksense loggers.Fig. 10.4 Radiant heat transferred to an object.Fig. 10.5 Conduction heat (Q) transferred from the product surface at temper...Fig. 10.6 Slow rise in temperature typical of a conduction‐heating product; ...Fig. 10.7 Rapid rise in temperature typical of a convection‐heating product;...Fig. 10.8 Time–temperature plot for a broken‐heating product, canned meat ch...
11 Chapter 11Fig. 11.1 Changes in the cold point location for a freely‐moving liquid such...Fig. 11.2 Picture of alginate spore beads and amylase TTI tubes.Fig. 11.3 Example of a logarithmic heating curve for canned meat used to cal...
12 Chapter 13Fig. 13.1 Chart recording showing a process deviation caused by boiler failu...Fig. 13.2 Time‐temperature and time‐lethality graph for the process deviatio...Fig. 13.3 Semi‐log plot (logarithmic heating curve) for a chunks‐in‐jelly pe...Fig. 13.4 Pilot scale reel and spiral simulator.Fig. 13.5 Pilot scale hydrostat simulator.Fig. 13.6 Graph showing two scenarios of the same deviation, but at differen...
13 Chapter 14Fig. 14.1
