Handbook of Aseptic Processing and Packaging

2. New Auflage 2016
ISBN: 978-1-138-19907-1
Verlag: Taylor & Francis Ltd

Buch, Englisch, 400 Seiten, Format (B × H): 157 mm x 236 mm, Gewicht: 623 g

Since publication of the first edition of this book, Aseptic Processing and Packaging of Food, significant changes have taken place in several aseptic processing and packaging areas. These include changes in aseptic filling of nutritional beverages in plastic bottles; the popularity of value-added commodity products such as juice, concentrate, and puree; pouches and bag-in-box bulk packaging; and other novel package concepts possessing a range of consumer convenience and ergonomic features.

The newly titled Handbook of Aseptic Processing and Packaging, Second Edition explores the application of existing and new food processing methods and sensor technologies. It is an essential guide for those developing day-to-day procedures for a number of different aseptic processing and packaging applications.

New Topics in the Second Edition:

Current information on aseptic packaging materials and sterilants
Aseptic bulk packaging, with a historical perspective and an update on the current state of bulk packaging in container sizes ranging from several gallons to several millions of gallons
Aseptic processing operations, including the processing products as well as the operation of aseptic packaging systems
Failure mode effect analysis and spoilage troubleshooting, with examples of different failure modes and their effects on food safety
Aseptic processing of particulate foods, including the use of microwave for heating and technology available to monitor and develop processes for this category of foods
Contract manufacturers and their role in introducing innovative products to market

The contributors to this volume have more than 150 years of combined food industry experience, encompassing production, quality assurance, research and development, and sales in aseptic processing and packaging. Their insight provides a comprehensive update on this rapidly developing technology for the food processing industry.

Zielgruppe

Food packaging scientists, food engineers and processing specialists, food chemists and microbiologists, food quality and food safety experts, and FDA and USDA regulatory personnel.

Autoren/Hrsg.

David, Jairus R. D.

Graves, Ralph H.

Szemplenski, Thomas

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Aseptic Processing and Packaging: Past, Present, and Future Framework and Current State Departures from Optima and Challenges Current and Future Opportunities for Optimization United States History and Evolution Early Pioneers The Graves Era Jack Stambaugh The First Commercial Aseptic Plant The Real Fresh Company The First Aseptic Form–Fill–Seal Packages Early Aseptic Packers Restrictions for Growth Trends for the Future The US Markets for Aseptic Packaging Development Aseptic Metal Can Market Aseptic Bag-In-Box Aseptic Paperboard Market Aseptic Plastic Cup Market Aseptic Pouch Market Aseptic Plastic Bottle Market Aseptic Processing Equipment and Systems Aseptic Processing Equipment Plant Layout Considerations Utilities Filters Chemicals Used As Sterilizing Agents (Equipment) Aseptic Filling and Packaging Equipment Development of Aseptic Packaging Dole Aseptic Canning System Aseptic Bag-In-Box Aseptic Paperboard Fillers Aseptic Plastic Cups Coffee Creamers Aseptic Pouches Aseptic Plastic Bottle Fillers Stork Aseptic Packaging Materials and Sterilants Product Requirements Materials Sterilizing Agents Packaging Systems Environmental ConsiderationsAseptic Bulk Packaging Aseptic Bag-In-Box Aseptic Bulk Container Aseptic Bulk Storage Aseptic Ocean Liner Transportation and Storage Regulations for Aseptic Processing and Packaging of Food US Food and Drug Administration Requirements and Approval Code of Federal Regulations (CFR) Low-Acid Food Regulations and Definitions US Food and Drug Administration: Specific Concerns Other Requirements Validation and Establishment of Aseptic Processing and Packaging Operations Some ConsiderationsDecision ProcessEquipment Selection Process Schematic and Process and Instrument Diagrams (P&ID) Preinstallation Review Postinstallation Review Equipment Testing and Validation Thermal Process Design for Products Containing Particles (Principles Applicable to Homogenous Fluid Foods) Factors Other Than Temperature Contributing to Nonsterility Aseptic Processing Operations Presterilization of the Processing System Loss of Sterility Water-To-Product Separation Product-To-Water Separation CleaningControlThermal Processing and Optimization Thermal Processing and Optimization Comparison of Conventional Canning and Aseptic Processing and Packaging of FoodsComparison of Processing Methods Optimization HierarchyDefinitions Nomenclature Quality Assurance and Food Safety for Aseptically Processed and Packaged Food Quality Assurance for Aseptically Processed and Packaged Food Preprocess AssuranceIn-process AssurancePost-process AssuranceHazard Analysis Critical Control Points (HACCP) Program Others Failure Mode and Effect Analysis, and Spoilage TroubleshootingFailure Mode and Effect Analysis Failure Mode and Effect Analysis, and Troubleshooting Failure Mode, Analysis of their Effects, and ControlsCause and Effect Relationships Nomenclature Aseptic Processing of Particulate FoodsConsiderations for Equipment Design Validation of Aseptic Processes with Particulates Concluding Remarks Industry Research and Development, and Management Needs and Challenges Research and Development Needs and Challenges Management and Administrative Challenges Raw ProductProcessingAseptic Filling and PackagingFinished Product and Package Future Appendix AAseptic Fillers Appendix BContract Manufacturers in USA

Über Autor(innen)

Jairus David, Ph.D., is Senior Principal Research Scientist at ConAgra Foods headquartered in Omaha, Nebraska. David’s responsibilities include science leadership and development of intervention technologies for food protection and process & quality optimization. David is a Fellow of the Institute of Food Technologists (IFT), and is the recipient of IFT’s prestigious Industrial Scientist Award for developing and influencing the public health food safety policy on the use of honey in cereals and bakery products for the prevention of infant botulism in infants under 12 months of age. David earned his Ph.D. in Microbiology with Thermal Processing emphasis from the University of California at Davis.

Ralph H. Graves held the position of Senior Vice President for Real Fresh, Inc., as a company involved in the processing and sale of aseptically packaged foods. His responsibilities included the research and development of processing techniques, quality control, engineering, and maintenance and warehousing of aseptically packaged dairy products. Although now officially retired, Graves continues his work in this field as a consultant.

Thomas E. Szemplenski is the owner of Aseptic Resources, Inc., a consulting company dedicated to assisting food processors and equipment manufacturers with aseptic processing techniques. He has more than four decades of food processing and packaging experience—the vast majority of time dedicated to aseptic processing and packaging techniques, commercial application, and marketplace dynamics.