Thermal Processing of Foods: Control and Automation
April 2011, Wiley-Blackwell
Thermal Processing: Control and Automation presents an overview of various facets of thermal processing and packaging from industry, academic, and government representatives. The book contains information that will be valuable not only to a person interested in understanding the fundamental aspects of thermal processing (eg graduate students), but also to those involved in designing the processes (eg process specialists based in food manufacturing) and those who are involved in process filing with USDA or FDA. The book focuses on technical aspects, both from a thermal processing standpoint and from an automation and process control standpoint. Coverage includes established technologies such as retorting as well as emerging technologies such as continuous flow microwave processing. The book addresses both the theoretical and applied aspects of thermal processing, concluding with speculations on future trends and directions.
Chapter 1 Introduction (K.P. Sandeep).
Chapter 2 Elements, Modes, Techniques, and Design of Process Control for Thermal Processes (David Bresnahan).
Chapter 3 Process Control of Retorts (Ray Carroll).
Chapter 4 On-Line Control Strategies to Correct Deviant Thermal Processes: Batch Sterilization of Low-Acid Foods (Ricardo Simpson, I. Figueroa, and Arthur A. Teixeira).
Chapter 5 Computer Software for On-Line Correction of Process Deviations in Batch Retorts (Arthur A. Teixeira and Murat O. Balaban).
Chapter 6 Optimization, Control, and Validation of Thermal Processes for Shelf-Stable Products (Franc¸ois Zuber, Antoine Cazier, and Jean Larousse).
Chapter 7 Instrumentation, Control, and Modeling of Continuous Flow Microwave Processing (Cristina Sabliov and Dorin Boldor).