Thermal Food Processing

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today and pinpoints the trends in future research and development.

Topics discussed include:



Thermal properties of foods, including heat capacity, conductivity, diffusivity, and density
Heat and mass transfer and related engineering principles, mechanisms, and models
The development and application of deterministic heat transfer models for predicting internal product temperatures
Modeling thermal processing using artificial neural networks (ANN) and computational fluid dynamics (CFD)
Thermal processing of meat, poultry, fish, and dairy products; canned foods; ready meals; and vegetables
The effect of ultrahigh temperature (UHT) treatment processing on milk, including the impact on nutrient composition, safety, and organoleptic aspects
Ohmic, radio frequency (RF) dialectric, infrared, and pressure-assisted heating
pH-assisted thermal processing


In addition to updating all content, this second edition includes five new chapters: Thermal Effects in Food Microbiology, Modeling Thermal Microbial Inactivation Kinetics, Thermal Processing of Food and Fruit Juices, Aseptic Processing and Packaging, and Microwave Heating. The final chapter of the book examines systems used in the evaluation of thermal processes and the development of time temperature integrators (TTIs) to ensure the safety of thermally processed food. An up-to-date survey of essential techniques and the science behind them, this volume is a critical reference for food industry professionals.

Professor Da-Wen Sun is a world authority in food engineering research and education. He is a Member of Royal Irish Academy—the highest academic honor in Ireland, and is also a member of Academia Europaea (The Academy of Europe). His main research activities include cooling, drying, and refrigeration processes and systems; quality and safety of food products; bioprocess simulation and optimization; and computer vision technology. His many scholarly works have become standard reference materials for researchers in the areas of computer vision, computational fluid dynamics modelling, vacuum cooling, and other areas.

Modeling of Thermal Food ProcessesThermal Physical Properties of Foods; Adriana E. Delgado, Da-Wen Sun, and Amelia C. RubioloHeat and Mass Transfer in Thermal Food Processing; Lijun Wang and Da-Wen SunThermal Effects in Food Microbiology; Mogessie AshenafiSimulating Thermal Food Processes Using Deterministic Models; Arthur A. TeixeiraModeling Food Thermal Processes Using Artificial Neural Networks; Cuiren Chen and Hosahalli S. RamaswamyModeling Thermal Processing Using Computational Fluid Dynamics (CFD); Xiao Dong Chen and Da-Wen SunModeling Thermal Microbial Inactivation Kinetics; Ursula Andrea Gonzales BarronQuality and Safety of Thermally Processed FoodsThermal Processing of Meat and Meat Products; Brijesh K. Tiwari and Colm O’DonnellThermal Processing of Poultry Products; Paul L. Dawson, Sunil Mangalassary, and Brian W. SheldonThermal Processing of Fishery Products; María Isabel Medina Méndez and José Manuel Gallardo AbuínThermal Processing of Dairy Products; Alan L. Kelly, Nivedita Datta, and Hilton C. DeethUltrahigh Temperature Thermal Processing of Milk; Pamela Manzi and Laura PizzoferratoThermal Processing of Canned Foods; Z. Jun WengThermal Processing of Ready Meals; Gary TuckerThermal Processing of Vegetables; Jasim Ahmed and U.S. ShivhareThermal Processing of Fruits and Fruit Juices; Catherine M.G.C. Renard and Jean-François MaingonnatInnovations in Thermal Food ProcessesAseptic Processing and Packaging; Min Liu and John D. FlorosOhmic Heating for Food Processing; António Augusto Vicente, Inês de Castro, José António Teixeira,and Ricardo Nuno PereiraRadio Frequency Dielectric Heating; Yanyun Zhao and Qingyue LingInfrared Heating; Noboru Sakai and Weijie MaoMicrowave Heating; Servet Gulum Sumnu and Serpil SahinCombination Treatment of Pressure and Mild Heating; Takashi Okazaki and Yujin ShigetapH-Assisted Thermal Processing; Alfredo Palop and Antonio Martínez LopezTime–Temperature Integrators for Thermal Process Evaluation; Antonio Martínez Lopez, Dolores Rodrigo, Pablo S. Fernández, M. Consuelo Pina-Pérez, and Fernando SampedroIndex