Food Processing and Preservation

  1. Thermal Processing Methods
    1. Heat Transfer Principles
      1. Conduction
        1. Fourier's Law
          1. Applications in Food Processing
          2. Convection
            1. Natural Convection
              1. Forced Convection
              2. Radiation
                1. Infrared Radiation
                  1. Microwave Heating
                  2. Combined Heat Transfer
                  3. Blanching
                    1. Objectives of Blanching
                      1. Enzyme Inactivation
                        1. Microbial Load Reduction
                          1. Color Preservation
                            1. Texture Modification
                            2. Blanching Methods
                              1. Steam Blanching
                                1. Equipment Design
                                  1. Process Parameters
                                  2. Hot Water Blanching
                                    1. Equipment Design
                                      1. Process Parameters
                                      2. Microwave Blanching
                                      3. Quality Effects
                                        1. Nutrient Retention
                                          1. Sensory Changes
                                          2. Process Optimization
                                          3. Pasteurization
                                            1. Principles and Objectives
                                              1. Pasteurization Methods
                                                1. Low Temperature Long Time
                                                  1. High Temperature Short Time
                                                    1. Ultra-High Temperature
                                                      1. Flash Pasteurization
                                                      2. Thermal Death Kinetics
                                                        1. D-Value
                                                          1. Z-Value
                                                            1. F-Value
                                                            2. Applications by Food Type
                                                              1. Dairy Products
                                                                1. Fruit Juices
                                                                  1. Liquid Eggs
                                                                  2. Quality Considerations
                                                                  3. Sterilization
                                                                    1. Commercial Sterility Concept
                                                                      1. Thermal Processing Calculations
                                                                        1. Heat Penetration Studies
                                                                          1. Process Establishment
                                                                          2. In-Container Sterilization
                                                                            1. Retort Operations
                                                                              1. Batch Retorts
                                                                                1. Continuous Retorts
                                                                                2. Container Types
                                                                                  1. Metal Cans
                                                                                    1. Glass Containers
                                                                                      1. Flexible Pouches
                                                                                    2. Aseptic Processing
                                                                                      1. Product Sterilization
                                                                                        1. Package Sterilization
                                                                                          1. Aseptic Filling
                                                                                            1. System Validation
                                                                                            2. Spoilage and Defects
                                                                                              1. Thermophilic Spoilage
                                                                                                1. Mesophilic Spoilage
                                                                                                  1. Container Defects
                                                                                                2. Specialized Thermal Processes
                                                                                                  1. Extrusion Cooking
                                                                                                    1. Single-Screw Extruders
                                                                                                      1. Twin-Screw Extruders
                                                                                                        1. Process Variables
                                                                                                          1. Product Applications
                                                                                                          2. Microwave Processing
                                                                                                            1. Dielectric Heating Principles
                                                                                                              1. Equipment Design
                                                                                                                1. Applications and Limitations
                                                                                                                2. Radio Frequency Heating
                                                                                                                  1. Principles of Operation
                                                                                                                    1. Industrial Applications
                                                                                                                    2. Ohmic Heating
                                                                                                                      1. Electrical Conductivity
                                                                                                                        1. Equipment Design
                                                                                                                          1. Process Applications

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                                                                                                                      2. Fundamentals of Food Spoilage

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                                                                                                                      4. Low-Temperature Preservation