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Foreword; Preface (Second Edition); Preface (First Edition); Contents; Part I: Fundamentals of Thermal Food Processing; Chapter 1: Introduction; 1.1 Thermal Processing Principles; 1.1.1 Thermal Processing; 1.1.2 The Process; 1.2 Canning Operations; 1.2.1 General; 1.2.2 Methods of Processing; 1.3 Packaging Materials; 1.3.1 Introduction; 1.3.2 Metal Containers; 1.3.3 Glass Containers; 1.3.4 Rigid Plastic Containers; 1.3.5 Retortable Pouches; 1.4 Some Historical Details; References; Chapter 2: Heat Transfer; 2.1 Introduction; 2.1.1 General Aspects; 2.1.2 Mechanisms of Heat Transfer.
2.2 Heat Transfer by Conduction2.2.1 Introduction; 2.2.2 Formulation of Problems Involving Conduction Heat Transfer; 2.2.3 Initial and Boundary Conditions; 2.2.4 Mean or Volume Average Temperatures; 2.2.5 Summary of Basic Requirements; 2.2.6 Some Analytical Methods for Solving the Equations; 2.2.6.1 Method of Separation of Variables; 2.2.6.2 Operational Methods: Integral Transforms and the Laplace Transform; 2.2.6.3 Some Special Transcendental Functions Involved in the Solution of Differential Equations; 2.2.6.4 Duhamelś Theorem; 2.2.7 Some Numerical Techniques of Solution.
2.2.7.1 Introduction2.2.7.2 Finite-Difference Approximation Method; 2.2.7.3 The Finite-Element Method; 2.2.7.4 Some Other Methods; 2.2.8 Some Analytical Solutions of the Heat Transfer Equation; 2.2.8.1 Simple Geometrical Shapes; The Infinite Slab; Infinite Cylinder; A Spherical Object; 2.2.8.2 More Complex Geometries; Rectangular Parallelepiped or Brick; Finite Cylinder; Other Geometrical Shapes of Container; 2.2.8.3 Heating and Cooling; 2.2.8.4 Computer Programs for Analytical Heat Transfer Calculations; 2.2.9 Heat Transfer in Packaged Foods by Microwave Heating; 2.2.10 Dielectric Heating.
2.3 Heat Transfer by Convection2.3.1 Introduction; 2.3.2 Basic Concepts in Convection Heat Transfer; 2.3.2.1 Film Theory; 2.3.2.2 Correlations for Predicting Heat-Transfer Coefficients; 2.3.3 Models for Convection Heat Transfer; 2.3.3.1 Energy Balance Model; Slow Come-Up Time with Perfect Mixing; 2.3.3.2 Effective Thermal Diffusivity Model; 2.3.3.3 Transport Equation Model; 2.3.4 Some Experimental Work and Correlations; 2.3.4.1 Homogeneous Products Heated in Batch Systems; 2.3.4.2 Homogenous Systems Heated with Agitation; 2.3.4.3 Heterogeneous Products Heated in Batch Retorts.
2.3.4.4 Heterogeneous Products Heated in Batch Retorts2.3.4.5 Heterogeneous Products Heated with Agitation; 2.3.5 Conclusions; 2.4 Radiation Heating; References; Chapter 3: Kinetics of Microbial Death and Factors for Quality Attributes; 3.1 Introduction; 3.2 Kinetics of Microbial Death; 3.2.1 The Nature of Microbial Behavior; 3.2.2 Other Factors Affecting Heat Resistance; 3.2.2.1 Water Activity; 3.2.2.2 pH; 3.2.2.3 Other Factors; 3.2.3 Measuring Heat Resistance; 3.2.4 The Statistical Nature of Microbial Death; 3.2.4.1 Spores of Equal Heat Resistance; 3.2.4.2 Spores of Unequal Heat Resistance.
2.2 Heat Transfer by Conduction2.2.1 Introduction; 2.2.2 Formulation of Problems Involving Conduction Heat Transfer; 2.2.3 Initial and Boundary Conditions; 2.2.4 Mean or Volume Average Temperatures; 2.2.5 Summary of Basic Requirements; 2.2.6 Some Analytical Methods for Solving the Equations; 2.2.6.1 Method of Separation of Variables; 2.2.6.2 Operational Methods: Integral Transforms and the Laplace Transform; 2.2.6.3 Some Special Transcendental Functions Involved in the Solution of Differential Equations; 2.2.6.4 Duhamelś Theorem; 2.2.7 Some Numerical Techniques of Solution.
2.2.7.1 Introduction2.2.7.2 Finite-Difference Approximation Method; 2.2.7.3 The Finite-Element Method; 2.2.7.4 Some Other Methods; 2.2.8 Some Analytical Solutions of the Heat Transfer Equation; 2.2.8.1 Simple Geometrical Shapes; The Infinite Slab; Infinite Cylinder; A Spherical Object; 2.2.8.2 More Complex Geometries; Rectangular Parallelepiped or Brick; Finite Cylinder; Other Geometrical Shapes of Container; 2.2.8.3 Heating and Cooling; 2.2.8.4 Computer Programs for Analytical Heat Transfer Calculations; 2.2.9 Heat Transfer in Packaged Foods by Microwave Heating; 2.2.10 Dielectric Heating.
2.3 Heat Transfer by Convection2.3.1 Introduction; 2.3.2 Basic Concepts in Convection Heat Transfer; 2.3.2.1 Film Theory; 2.3.2.2 Correlations for Predicting Heat-Transfer Coefficients; 2.3.3 Models for Convection Heat Transfer; 2.3.3.1 Energy Balance Model; Slow Come-Up Time with Perfect Mixing; 2.3.3.2 Effective Thermal Diffusivity Model; 2.3.3.3 Transport Equation Model; 2.3.4 Some Experimental Work and Correlations; 2.3.4.1 Homogeneous Products Heated in Batch Systems; 2.3.4.2 Homogenous Systems Heated with Agitation; 2.3.4.3 Heterogeneous Products Heated in Batch Retorts.
2.3.4.4 Heterogeneous Products Heated in Batch Retorts2.3.4.5 Heterogeneous Products Heated with Agitation; 2.3.5 Conclusions; 2.4 Radiation Heating; References; Chapter 3: Kinetics of Microbial Death and Factors for Quality Attributes; 3.1 Introduction; 3.2 Kinetics of Microbial Death; 3.2.1 The Nature of Microbial Behavior; 3.2.2 Other Factors Affecting Heat Resistance; 3.2.2.1 Water Activity; 3.2.2.2 pH; 3.2.2.3 Other Factors; 3.2.3 Measuring Heat Resistance; 3.2.4 The Statistical Nature of Microbial Death; 3.2.4.1 Spores of Equal Heat Resistance; 3.2.4.2 Spores of Unequal Heat Resistance.