Food Processing Engineering

9.

Thermal Processing Operations

9.1.

Heat Processing Fundamentals

9.1.1.

Microbial Inactivation Kinetics

9.1.2.

Thermal Death Time

9.1.3.

D-Value and Z-Value

9.1.4.

F-Value Calculations

9.1.5.

Process Lethality

9.2.

9.2.1.

Objectives of Blanching

9.2.2.

Hot Water Blanching

9.2.3.

Steam Blanching

9.2.4.

Microwave Blanching

9.2.5.

Quality Changes During Blanching

9.3.

9.3.1.

Low Temperature Long Time

9.3.2.

High Temperature Short Time

9.3.3.

Ultra High Temperature

9.3.4.

Equipment Design

9.3.5.

Process Validation

9.4.

9.4.1.

Commercial Sterilization

9.4.2.

Retort Processing

9.4.3.

Continuous Sterilization

9.4.4.

Aseptic Processing

9.4.5.

Package Sterilization

9.5.

Evaporation and Concentration

9.5.1.

Evaporation Principles

9.5.2.

Single Effect Evaporators

9.5.3.

Multiple Effect Evaporators

9.5.4.

Vapor Recompression

9.5.5.

Evaporator Types

9.5.5.1.

Falling Film Evaporators

9.5.5.2.

Rising Film Evaporators

9.5.5.3.

Forced Circulation Evaporators

9.5.5.4.

Plate Evaporators

9.6.

Baking and Roasting

9.6.1.

Heat Transfer in Baking

9.6.2.

9.6.3.

Product Quality Factors

9.6.4.

Energy Efficiency

9.7.

Frying Operations

9.7.1.

Deep Fat Frying

9.7.2.

9.7.3.

Oil Quality Management

9.7.4.

Heat and Mass Transfer

9.7.5.

Equipment Design

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8. Food Processing Unit Operations

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10. Dehydration and Water Removal