Aseptic food processing has become important as a safe and effective method for the preparing and packaging of a variety of foods. This recent book, prepared by a team of European specialists, provides a detailed guide and reference to aseptic food processing technology.

Helmut Reuter

Preface -- Authors and Editor -- Pre-sterilization of products -- 1 Basic principles -- 1.1 Fundamentals of UHT and HTST sterilization of foodstuffs /H. Reuter -- 1.1.1 Introduction -- 1.1.2 Deduction of optimal sterilizing conditions from reaction kinetics -- 1.1.3 Improvement of sterilization conditions by pre-sterilization -- 1.1.4 Calculation of thermal effect in sterilization -- 1.1.5 Advantages and disadvantages of aseptic processing -- 1.1.6 References -- 1.2 Ohmic heating of particulate food products /W. Reitler -- 1.2.1 Introduction -- 1.2.2 Indirect heating of particulate food products -- 1.2.3 Ohmic heating of particulate food products -- 1.2.4 Computer simulation of the heating behavior of heterogeneous foodstuff suspensions -- 1.2.5 References -- 1.3 Dielectric heating of foodstuffs and temperature distribution in the product /H. Reuter -- 1.3.1 Introduction -- 1.3.2 Effect of the electromagnetic alternating field -- 1.3.3 Energy conversion -- 1.3.4 Temperature distribution in the product -- 1.3.4.1 Penetration depth -- 1.3.4.2 Temperature change in the product -- 1.3.4.3 Influence on shape, edge or corner effect -- 1.3.4.4 Dielectric unhomogeneity of foodstuffs -- 1.3.4.5 Engineering reasons for nonuniform temperature distribution -- 1.3.4.6 More uniform temperature distribution -- 1.3.5 Industrial applications -- 1.3.6 References -- 2 Process and equipment for UHT and HTST pre-sterilization -- 2.1 Tubular heat exchangers systems for liquid foods with solid particles and criteria for structural behavior /N. Nicolaus -- 2.1.1 Comparing views: The product - expectations and requirements -- 2.1.2 Application of tubular heat exchangers - system concept -- 2.1.3 Tubular heat exchangers - test stand and test run -- 2.1.4 Findings from test results and presentation of a nomogram for getting the degree of damage -- 2.2 Thermal stabilization of soups and sauces containing particles by double flow processing /E. Plett -- 2.2.1 Characteristics of aseptic processing technology -- 2.2.2 Areas of application -- 2.2.3 Heat-transfer systems for aseptic technology -- 2.2.3.1 Criteria for construction -- 2.2.3.2 Possible uses of indirect heat-exchangers -- 2.2.3.3 Possible uses of direct heat exchangers -- 2.2.4 System family for aseptic processing technology -- 2.2.5 Possibilities for combining different heat exchangers -- 2.2.6 Alternative processes for continuous flow-sterilization of foodstuffs with particles -- 2.2.7 Outlook -- 2.3 Single-Flow Fraction Specific Thermal Processing ("Single-Flow FSTP'1) of liquid foods containing particulates /W.F. Hermans -- 2.3.1 Introduction -- 2.3.2 Single-Flow Fraction Specific Thermal Processing (Single-Flow FSTP) -- 2.3.3 Selective Holding Sections (SHS) -- 2.3.4 Time-temperature profiles and processing values -- 2.3.5 Stork STERI PART System -- 2.3.6 Stork STERIPART Pilotplant -- 2.4 New system for the sterilization of particulate food products by ohmic heating /P. J. Skudder -- 2.4.1 Introduction -- 2.4.2 Principle of ohmic heating -- 2.4.2.1 Design of the ohmic heater -- 2.4.2.2 Measurement of electrical conductivity of particulate food products -- 2.4.2.3 Temperature control of the ohmic heater -- 2.4.2.4 Aseptic processing using the ohmic heater -- 2.4.3 Product quality -- 2.4.4 Conclusions -- 2.4.5 Acknowledgements -- 2.4.6 Reference -- 2.5 Pasteurization and sterilization of unpackaged liquid food containing solid parts in a continuous process by means of microwaves /K. Koch -- 2.5.1 Introduction -- 2.5.2 Heat treatment by means of microwaves -- 2.5.3 Constructional requirements for an even temperature distribution inside the product -- 2.5.4 Sterilization under atmospheric conditions -- 2.5.5 Sterilization of unpackaged cubed food by means of microwaves -- 2.5.6 Measuring techniques -- 2.5.7 Hygienic operating conditions for microwave lines for the sterilization of unpackaged food containing solid (cubed) parts -- 2.5.8 Safety aspects -- 2.5.9 Performance data -- 2.5.10 Conclusion -- 3 Sterile conveyance of liquids /Ph. Berdelle-Hilge -- 4 Products -- 4.1 Soups and sauces UHT processed and aseptically packed /F. Wilhelmi -- 4.1.1 Introduction -- 4.1.1.1 Importance of heat sterilized soups and sauces -- 4.1.1.2 Classification of heat sterilized soups and sauces -- 4.1.2 Heat processing of soups and sauces -- 4.1.2.1 Conventional sterilization -- 4.1.2.2 UHT heating -- 4.1.3 Aseptic packing systems -- 4.1.3.1 Combibloc -- 4.1.3.2 Tetra -Pak, Pure-Pak -- 4.1.3.3 New systems under development -- 4.1.4 Product quality and quality assurance -- 4.1.4.1 Ingredients suitable for UHT processing -- 4.1.4.2 Recipes, working instructions and product descriptions -- 4.1.4.3 Minimum shelf-life-date of "best before" -- 4.1.4.4 Sensory evaluation of products and corresponding standard methods -- 4.1.5 Varieties for UHT processed and aseptically filled soups and sauces -- 4.1.5.1 Soups -- 4.1.5.2 Sauces -- 4.1.6 References -- Annex 1 -- Annex 2 - Functional properties of starches Suitability test - check list -- Annex 3 - Functional properties of hydrocolloids (except starches) Suitability test - check list -- Annex 4 - Raw material and ingredients specification -- Annex 5 - Quality assessment heat sterilized soups -- Annex 6 - Quality assessment heat sterilized soups-conventional sterilization -- 4.2 Flavorings for UHT-treated and aseptically packed soups and sauces /A. van Eijk -- 4.2.1 Flavor and flavorings -- 4.2.2 Physico-chemical interactions -- 4.2.3 Flavoring of UHT-treated soups and sauces -- 4.2.4 Summary -- Aseptic packaging -- 5 Processes for packaging materials sterilization and system requirements /H. Reuter -- 5.1 Introduction -- 5.2 Sterilization of the packaging material -- 5.2.1 Time-law -- 5.2.2 Commercially applied sterilization processes -- 5.2.3 Required germ reduction of sterilization process -- 5.2.4 Non-sterility rate in packaging material sterilization -- 5.3 Aseptic packaging machines -- 5.3.1 Consideration of faults of pre-sterilized and aseptically packed products -- 5.3.2 Acceptable rate of total error -- 5.4 Commercially applied aseptic packaging systems -- 5.5 Packaging materials -- 5.6 Pros and cons of aseptic packaging -- 5.7 Reference -- 6 Aseptic filling and packaging -- 6.1 Roll-fed carton packaging /E. Schoefert -- 6.1.1 Introduction -- 6.1.2 Why carton packages from the roll? -- 6.1.3 Packaging material -- 6.1.4 Aseptic filling process -- 6.1.4.1 Sterilization of the filling machine -- 6.1.4.2 Sterilization of the packaging material -- 6.1.4.3 Forming, filling, sealing, and separating the packages -- 6.1.4.4 Filling with head space -- 6.1.4.5 Final folding of the separated packages -- 6.1.5 The Tetra Brik Aseptic TBA /8 filling machine -- 6.1.5.1 Filling machine functions -- 6.1.5.2 Safety and hygiene -- 6.1.5.3 Available package volumes and sizes -- 6.1.6 Summary -- 6.2 Carton packaging from sleeves /A. E. Ostermann -- 6.2.1 Introduction -- 6.2.2 Pre-made sleeve -- 6.2.3 Combibloc aseptic FFS machine -- 6.2.3.1 Container base forming -- 6.2.3.2 Machine sterilization -- 6.2.3.3 Container sterilization -- 6.2.3.4 Filling system -- 6.2.3.5 Container top closure -- 6.2.4 Combibloc system flexibility -- 6.2.5 Field of application -- 6.2.6 Future options -- 6.2.7 References -- 6.3 Vertical form-fill-seal machines for bags /S. Linder -- 6.3.1 Bag sizes and secondary packaging -- 6.3.2 Machines and operating principle -- 6.3.3 Product range and filling systems -- 6.3.4 Packaging materials -- 6.3.5 Summary -- 6.4 Thermoform filling and sealing machines for plastic cups /S. Linder -- 6.4.1 Introduction -- 6.4.2 Package related mach…