Essentials of Thermal Processing

Tucker, Gary; Featherstone, Susan

doi:10.1002/9781444328622

Cited by 25 publications

(24 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These pasteurization values are in accordance with that proposed by Tucker (2011) (Tucker & Featherstone, 2011). A z-value of 10°C was chosen because it is in the range of 8-11°C-values of spoilage micro-organisms in high-acid fruit products (Silva & Gibbs, 2004) Pasteurization value (P) is the equivalent time in min at T ref obtained from the timetemperature curve of a product during a heat process to evaluate a pasteurizing process according to eq (1):…”

mentioning

confidence: 96%

Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile

Achir

Dhuique-Mayer

Hadjal

et al. 2016

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

mentioning

confidence: 96%

Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile

Achir

Dhuique-Mayer

Hadjal

et al. 2016

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

“…Different temperature conditions are common in industrial processing (Tucker and Featherstone 2010). A high temperature environment may cause the fading of TL glow curve (Kitai and Furuta 2009), as temperature can stimulate the entrapped electrons to move to ground state (Preusser and others 2009).…”

Section: Resultsmentioning

confidence: 99%

Identification of a Gamma‐irradiated Ingredient (Garlic Powder) in Korean Barbeque Sauce by Thermoluminescence Analysis

Ahn¹,

Akram²,

Lee³

et al. 2012

Journal of Food Science

View full text Add to dashboard Cite

To monitor the irradiated food in international market, thermoluminescence (TL) analysis is considered most promising identification technique because of its sensitivity and long-term stability. In this study the applicability of TL analysis to detect an irradiated ingredient (garlic powder) added in low quantity to a food matrix (sauce) was investigated. The effect of processing (pasteurization) on TL results was also evaluated.

show abstract

“…30,31 The process of ohmic heating involves passing alternating electrical current through a food product that serves as electrical resistance, causing it to heat up. 31,32 There are a number of factors that affect the heating rate of foods with ohmic heating and therefore commercial applications are only for high-acid foods and these applications have been slow to realise. 32 Novel non-thermal processing is being explored intensively to resolve many of the shortcomings related to thermal treatment as well as to meet consumer demands for minimal processing.…”

Section: Advances In Food Processing Technologies and Manufacturingmentioning

confidence: 99%

Application of science and technology by the South African food and beverage industry

Ronquest-Ross¹,

Vink²,

Sigge³

2018

S. Afr. J. Sci.

View full text Add to dashboard Cite

Significant shifts in the type of foods consumed by South Africans have taken place since 1994 and packaged food and beverage innovation has accelerated since then. Globally, advances in science and technology have benefitted food processing and food manufacturing technologies and systems. Significant capital investments have been made by the South African food and beverage manufacturing industry (SAFBMI). It is, however, not clear which technology areas have received investments and for what purposes. The objective of this study was thus to understand how the SAFBMI has invested in and applied science and technology since 1994. Data were sourced from food and beverage trade magazines, dating from 1986 to 2012. Trends over the past 30 years were analysed to determine the application of science and technology. The findings suggest that the dairy, soft drinks and bakery sectors have been most active. The main advances were to upgrade manufacturing facilities and build new plants to increase capacity, deliver new products and improve efficiencies and product quality and safety. Investments to improve thermal processing and packaging were also noted. We found evidence of the application of commercially available new preservation technologies and a low level of experimentation with non-commercial novel technologies by the SAFBMI. South Africa appears to be keeping pace with advances in food manufacturing in automation, process control and quality and food safety practices, material handling, and centralised distribution centres with warehouse management systems. Continued investment in food science and technology research will ensure that the growing consumer demand for packaged foods and beverages is met.

show abstract

Essentials of Thermal Processing

Cited by 25 publications

References 0 publications

Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile

Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile

Identification of a Gamma‐irradiated Ingredient (Garlic Powder) in Korean Barbeque Sauce by Thermoluminescence Analysis

Application of science and technology by the South African food and beverage industry

Contact Info

Product

Resources

About