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DK3951_half 8/3/05 12:08 PM Page 1

Thermal
Food
Processing
DK3951_series.qxd 11/3/05 10:33 AM Page 1

FOOD SCIENCE AND TECHNOLOGY

A Series of Monographs, Textbooks, and Reference Books

Editorial Advisory Board

Gustavo V. Barbosa-Cánovas Washington State University–Pullman

P. Michael Davidson University of Tennessee–Knoxville
Mark Dreher McNeil Nutritionals, New Brunswick, NJ
Richard W. Hartel University of Wisconsin–Madison
Lekh R. Juneja Taiyo Kagaku Company, Japan
Marcus Karel Massachusetts Institute of Technology
Ronald G. Labbe University of Massachusetts–Amherst
Daryl B. Lund University of Wisconsin–Madison
David B. Min The Ohio State University
Leo M. L. Nollet Hogeschool Gent, Belgium
Seppo Salminen University of Turku, Finland
John H. Thorngate III Allied Domecq Technical Services, Napa, CA
Pieter Walstra Wageningen University, The Netherlands
John R. Whitaker University of California–Davis
Rickey Y. Yada University of Guelph, Canada

76. Food Chemistry: Third Edition, edited by Owen R. Fennema

77. Handbook of Food Analysis: Volumes 1 and 2, edited by
Leo M. L. Nollet
78. Computerized Control Systems in the Food Industry, edited by
Gauri S. Mittal
79. Techniques for Analyzing Food Aroma, edited by Ray Marsili
80. Food Proteins and Their Applications, edited by
Srinivasan Damodaran and Alain Paraf
81. Food Emulsions: Third Edition, Revised and Expanded, edited by
Stig E. Friberg and Kåre Larsson
82. Nonthermal Preservation of Foods, Gustavo V. Barbosa-Cánovas,
Usha R. Pothakamury, Enrique Palou, and Barry G. Swanson
83. Milk and Dairy Product Technology, Edgar Spreer
84. Applied Dairy Microbiology, edited by Elmer H. Marth
and James L. Steele
85. Lactic Acid Bacteria: Microbiology and Functional Aspects,
Second Edition, Revised and Expanded, edited by
Seppo Salminen and Atte von Wright
86. Handbook of Vegetable Science and Technology: Production,
Composition, Storage, and Processing, edited by D. K. Salunkhe
and S. S. Kadam
DK3951_series.qxd 11/3/05 10:33 AM Page 2

87. Polysaccharide Association Structures in Food, edited by

Reginald H. Walter
88. Food Lipids: Chemistry, Nutrition, and Biotechnology, edited by
Casimir C. Akoh and David B. Min
89. Spice Science and Technology, Kenji Hirasa
and Mitsuo Takemasa
90. Dairy Technology: Principles of Milk Properties and Processes,
P. Walstra, T. J. Geurts, A. Noomen, A. Jellema,
and M. A. J. S. van Boekel
91. Coloring of Food, Drugs, and Cosmetics, Gisbert Otterstätter
92. Listeria, Listeriosis, and Food Safety: Second Edition,
Revised and Expanded, edited by Elliot T. Ryser
and Elmer H. Marth
93. Complex Carbohydrates in Foods, edited by Susan Sungsoo Cho,
Leon Prosky, and Mark Dreher
94. Handbook of Food Preservation, edited by M. Shafiur Rahman
95. International Food Safety Handbook: Science, International
Regulation, and Control, edited by Kees van der Heijden,
Maged Younes, Lawrence Fishbein, and Sanford Miller
96. Fatty Acids in Foods and Their Health Implications:
Second Edition, Revised and Expanded, edited by
Ching Kuang Chow
97. Seafood Enzymes: Utilization and Influence on Postharvest
Seafood Quality, edited by Norman F. Haard
and Benjamin K. Simpson
98. Safe Handling of Foods, edited by Jeffrey M. Farber
and Ewen C. D. Todd
99. Handbook of Cereal Science and Technology: Second Edition,
Revised and Expanded, edited by Karel Kulp
and Joseph G. Ponte, Jr.
100. Food Analysis by HPLC: Second Edition, Revised and Expanded,
edited by Leo M. L. Nollet
101. Surimi and Surimi Seafood, edited by Jae W. Park
102. Drug Residues in Foods: Pharmacology, Food Safety,
and Analysis, Nickos A. Botsoglou and Dimitrios J. Fletouris
103. Seafood and Freshwater Toxins: Pharmacology, Physiology,
and Detection, edited by Luis M. Botana
104. Handbook of Nutrition and Diet, Babasaheb B. Desai
105. Nondestructive Food Evaluation: Techniques to Analyze
Properties and Quality, edited by Sundaram Gunasekaran
106. Green Tea: Health Benefits and Applications, Yukihiko Hara
107. Food Processing Operations Modeling: Design and Analysis,
edited by Joseph Irudayaraj
108. Wine Microbiology: Science and Technology, Claudio Delfini
and Joseph V. Formica
109. Handbook of Microwave Technology for Food Applications,
edited by Ashim K. Datta and Ramaswamy C. Anantheswaran
110. Applied Dairy Microbiology: Second Edition, Revised
and Expanded, edited by Elmer H. Marth and James L. Steele
DK3951_series.qxd 11/3/05 10:33 AM Page 3

111. Transport Properties of Foods, George D. Saravacos

and Zacharias B. Maroulis
112. Alternative Sweeteners: Third Edition, Revised and Expanded,
edited by Lyn O’Brien Nabors
113. Handbook of Dietary Fiber, edited by Susan Sungsoo Cho
and Mark L. Dreher
114. Control of Foodborne Microorganisms, edited by Vijay K. Juneja
and John N. Sofos
115. Flavor, Fragrance, and Odor Analysis, edited by Ray Marsili
116. Food Additives: Second Edition, Revised and Expanded,
edited by A. Larry Branen, P. Michael Davidson, Seppo Salminen,
and John H. Thorngate, III
117. Food Lipids: Chemistry, Nutrition, and Biotechnology:
Second Edition, Revised and Expanded, edited by
Casimir C. Akoh and David B. Min
118. Food Protein Analysis: Quantitative Effects on Processing,
R. K. Owusu-Apenten
119. Handbook of Food Toxicology, S. S. Deshpande
120. Food Plant Sanitation, edited by Y. H. Hui, Bernard L. Bruinsma,
J. Richard Gorham, Wai-Kit Nip, Phillip S. Tong,
and Phil Ventresca
121. Physical Chemistry of Foods, Pieter Walstra
122. Handbook of Food Enzymology, edited by John R. Whitaker,
Alphons G. J. Voragen, and Dominic W. S. Wong
123. Postharvest Physiology and Pathology of Vegetables:
Second Edition, Revised and Expanded, edited by Jerry A. Bartz
and Jeffrey K. Brecht
124. Characterization of Cereals and Flours: Properties, Analysis,
and Applications, edited by Gönül Kaletunç
and Kenneth J. Breslauer
125. International Handbook of Foodborne Pathogens, edited by
Marianne D. Miliotis and Jeffrey W. Bier
126. Food Process Design, Zacharias B. Maroulis
and George D. Saravacos
127. Handbook of Dough Fermentations, edited by Karel Kulp
and Klaus Lorenz
128. Extraction Optimization in Food Engineering, edited by
Constantina Tzia and George Liadakis
129. Physical Properties of Food Preservation: Second Edition,
Revised and Expanded, Marcus Karel and Daryl B. Lund
130. Handbook of Vegetable Preservation and Processing, edited by
Y. H. Hui, Sue Ghazala, Dee M. Graham, K. D. Murrell,
and Wai-Kit Nip
131. Handbook of Flavor Characterization: Sensory Analysis,
Chemistry, and Physiology, edited by Kathryn Deibler
and Jeannine Delwiche
132. Food Emulsions: Fourth Edition, Revised and Expanded,
edited by Stig E. Friberg, Kare Larsson, and Johan Sjoblom
DK3951_series.qxd 11/3/05 10:33 AM Page 4

133. Handbook of Frozen Foods, edited by Y. H. Hui, Paul Cornillon,

Isabel Guerrero Legarret, Miang H. Lim, K. D. Murrell,
and Wai-Kit Nip
134. Handbook of Food and Beverage Fermentation Technology,
edited by Y. H. Hui, Lisbeth Meunier-Goddik, Ase Solvejg Hansen,
Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield,
and Fidel Toldrá
135. Genetic Variation in Taste Sensitivity, edited by John Prescott
and Beverly J. Tepper
136. Industrialization of Indigenous Fermented Foods: Second Edition,
Revised and Expanded, edited by Keith H. Steinkraus
137. Vitamin E: Food Chemistry, Composition, and Analysis,
Ronald Eitenmiller and Junsoo Lee
138. Handbook of Food Analysis: Second Edition,
Revised and Expanded, Volumes 1, 2, and 3, edited by
Leo M. L. Nollet
139. Lactic Acid Bacteria: Microbiological and Functional Aspects:
Third Edition, Revised and Expanded, edited by Seppo Salminen,
Atte von Wright, and Arthur Ouwehand
140. Fat Crystal Networks, Alejandro G. Marangoni
141. Novel Food Processing Technologies, edited by
Gustavo V. Barbosa-Cánovas, M. Soledad Tapia,
and M. Pilar Cano
142. Surimi and Surimi Seafood: Second Edition, edited by
Jae W. Park
143. Food Plant Design, Antonio Lopez-Gomez;
Gustavo V. Barbosa-Cánovas
144. Engineering Properties of Foods: Third Edition, edited by
M. A. Rao, Syed S.H. Rizvi, and Ashim K. Datta
145. Antimicrobials in Food: Third Edition, edited by
P. Michael Davidson, John N. Sofos, and A. L. Branen
146. Encapsulated and Powdered Foods, edited by Charles Onwulata
147. Dairy Science and Technology: Second Edition, Pieter Walstra,
Jan T. M. Wouters and Tom J. Geurts
148. Food Biotechnology, Second Edition, edited by Kalidas Shetty,
Gopinadhan Paliyath, Anthony Pometto and Robert E. Levin
149. Handbook of Food Science, Technology, and Engineering - 4
Volume Set, edited by Y. H. Hui
150. Thermal Food Processing: New Technologies and Quality Issues,
edited by Da-Wen Sun
151. Aflatoxin and Food Safety, edited by Hamed K. Abbas
152. Food Packaging: Principles and Practice, Second Edition,
Gordon L. Robertson
DK3951_title 8/3/05 12:07 PM Page 1

Thermal
Food
Processing

Edited by
Da-Wen Sun

Boca Raton London New York

A CRC title, part of the Taylor & Francis imprint, a member of the
Taylor & Francis Group, the academic division of T&F Informa plc.
DK3951_Discl.fm Page 1 Thursday, November 3, 2005 11:31 AM

Published in 2006 by
CRC Press
Taylor & Francis Group
6000 Broken Sound Parkway NW, Suite 300
Boca Raton, FL 33487-2742

© 2006 by Taylor & Francis Group, LLC

CRC Press is an imprint of Taylor & Francis Group
No claim to original U.S. Government works
Printed in the United States of America on acid-free paper
10 9 8 7 6 5 4 3 2 1
International Standard Book Number-10: 1-57444-628-2 (Hardcover)
International Standard Book Number-13: 978-1-57444-628-9 (Hardcover)
Library of Congress Card Number 2005048598
This book contains information obtained from authentic and highly regarded sources. Reprinted material is
quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts
have been made to publish reliable data and information, but the author and the publisher cannot assume
responsibility for the validity of all materials or for the consequences of their use.
No part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic,
mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and
recording, or in any information storage or retrieval system, without written permission from the publishers.
For permission to photocopy or use material electronically from this work, please access www.copyright.com
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system of payment has been arranged.
Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only
for identification and explanation without intent to infringe.

Library of Congress Cataloging-in-Publication Data

Thermal food processing : new technologies and quality issues / edited by Da-Wen Sun.
p. cm. (Food science and technology ; 149)
Includes bibliographical references and index.
ISBN 1-57444-628-2
1. Food--Storage. 2. Food--Preservation. I. Sun Da-Wen. II. Series.

TX601.T43 2005
664'.028--dc22 2005048598

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DK3951_C000.fm Page v Monday, October 24, 2005 11:00 AM

Preface
Thermal processing is one of the most important processes in the food industry.
The concept of thermal processing is based on heating foods for a certain length
of time at a certain temperature. The challenge of developing advanced thermal
processing for the food industry is continuing in line with the demand for
enhanced food safety and quality, because associated with thermal processing is
always some undesirable degradation of heat-sensitive quality attributes. There-
fore, this book covers a comprehensive review of the latest developments in
thermal food processing technologies, stresses topics vital to the food industry
today, and pinpoints the trends in future research and development. This book is
written for food engineers and technologists in the food industry. It will also
serve as an essential and complete reference source to undergraduate and post-
graduate students and researchers in universities and research institutions.
The contents of the book are divided into three parts: modeling of thermal
food processes, quality and safety of thermally processed foods, and innovations
in thermal food processes.
Part I deals with topics relating to modeling, which is needed for the design
and optimization of thermal processing of foods. This part begins with Chapter
1 on thermal physical properties of foods, which contains fundamental data and
equations used in modeling. The recent developments in heat and mass transfer
during thermal processing are reviewed in Chapter 2. The remaining three chap-
ters discuss innovative modeling techniques, including simulation using deter-
ministic models (Chapter 3), modeling using an artificial neural network (Chapter
4), and computational fluid dynamics (Chapter 5), which have been increasingly
applied in the food industry.
Maintenance of high quality and safety of thermally processed foods has been
a major challenge in food processing. Part II presents recent R&D in this area.
This part consists of nine chapters, each of which describes one type of food
product. The first three chapters address respectively the quality and safety of
thermally processed meat (Chapter 6), poultry (Chapter 7), and fishery products
(Chapter 8). Dairy products are dealt with in Chapter 9, with ultra-high-temperature
(UHT) milk being a separate chapter, as UHT is the most common thermal treat-
ment technique for milk (Chapter 10). Chapter 11 gives the recent and potential
future development in thermal processing of canned foods, which remains the most
universal and economic method for preserving foods with a long shelf life. In recent
years, ready meals have shown high rates of growth, indicating the importance of
innovation in thermal processing technology to cater for development of new food
products, which is discussed in Chapter 12. Finally, this part is concluded with a
chapter on quality and safety of thermally processed vegetables (Chapter 13).
DK3951_C000.fm Page vi Monday, October 24, 2005 11:00 AM

Various alternative thermal processing technologies have been developed in

the past. These innovations demonstrate the potentials for their applications in
the food industry to increase processing efficiency, enhance product quality, and
improve food safety. Part III addresses in detail these innovations. Chapter 14
covers the ohmic heating technique, which has been subjected to intensive
research work in the past two decades as a promising technology for new high-
quality products. Using radio frequency (RF) energies or infrared rays to heat
foods is a fast and effective thermal processing technique that results in short
treatment times preferred for maintaining high quality. These techniques are respec-
tively presented in Chapters 15 and 16. Furthermore, innovations by combining
pressure and pH with thermal processing are described in Chapters 17 and 18. Last
but not least, the use of time–temperature integrators (TTIs) to evaluate and control
thermal processes is discussed in the final chapter of this book (Chapter 19).
In this book, each chapter is written by an international expert (or experts),
presenting thorough research results and critical reviews of one aspect of the
relevant issue and including a comprehensive list of recently published literature.
It should therefore provide valuable sources of information for further research
and developments for the food processing industry.
DK3951_C000.fm Page vii Monday, October 24, 2005 11:00 AM

The Editor
Born in Southern China, Professor
Da-Wen Sun is an internationally recog-
nized figure for his leadership in food
engineering research and education. His
main research activities include cooling,
drying, and refrigeration processes and
systems, quality and safety of food prod-
ucts, bioprocess simulation and optimiza-
tion, and computer vision technology.
Especially, his innovative work on vacuum
cooling of cooked meats, pizza quality
inspection by computer vision, and edible
films for shelf-life extension of fruit and
vegetables has been widely reported in national and international media. Results
of his work have been published in over 150 peer reviewed journal papers and
more than 200 conference papers.
Dr. Sun received first-class honors B.Sc. and M.Sc. degrees in mechanical
engineering and a Ph.D. degree in chemical engineering in China before working
in various universities in Europe. Dr. Sun became the first Chinese to be perma-
nently employed in an Irish University when he was appointed college lecturer
at National University of Ireland, Dublin (University College Dublin) in 1995,
and was then promoted to senior lecturer. Dr. Sun is now a professor and director
of the Food Refrigeration and Computerised Food Technology Research Group
at the Department of Biosystems Engineering, University College Dublin.
As a leading educator in food engineering, Professor Sun has significantly
contributed to the field of food engineering. He has trained many Ph.D. students,
who have made their own contributions to the industry and academia. Professor
Sun has also given lectures on advances in food engineering on a regular basis
to academic institutions internationally and delivered keynote speeches at inter-
national conferences. As a recognized authority in food engineering, he has been
conferred adjunct/visiting/consulting professorships from ten top universities in
China, including Zhejiang University, Shanghai Jiao Tong University, Harbin
Institute of Technology, China Agricultural University, South China University
of Technology, and Southern Yangtze University. In recognition of his significant
contribution to food engineering worldwide, the International Commission of
Agricultural Engineering (CIGR) awarded him the CIGR Merit Award in 2000,
and the Institution of Mechanical Engineers (IMechE) based in the U.K. awarded
him Food Engineer of the Year 2004.
DK3951_C000.fm Page viii Monday, October 24, 2005 11:00 AM

Professor Sun is a fellow of the Institution of Agricultural Engineers. He has

also received numerous awards for teaching and research excellence, including
twice receiving the President Research Award of University College Dublin. He
is chair of CIGR Section VI on Postharvest Technology and Process Engineering,
guest editor of Journal of Food Engineering and Computers and Electronics in
Agriculture, and editorial board member for the Journal of Food Engineering,
the Journal of Food Process Engineering, and the Czech Journal of Food Sciences.
He is also a chartered engineer registered in the U.K. Engineering Council.
DK3951_C000.fm Page ix Monday, October 24, 2005 11:00 AM

Contributors
José Manuel Gallardo Abuín H.C. Deeth
Instituto de Investigaciones Marinas School of Land and Food Sciences
(CSIC) University of Queensland
Vigo, Spain Queensland, Australia

Jasim Ahmed A.E. Delgado

Department of Food Science Food Refrigeration and Computerised
McGill University Food Technology Research Group
Ste-Anne-de-Bellevue, Canada University College Dublin
Earlsfort Terrace
Dublin, Ireland
Inês de Castro
Department of Biological Engineering P.S. Fernández
University of Minho Universidad Politécnica de Cartagena
Braga, Portugal Cartagena, Murcia, Spain

C.R. Chen A.L. Kelly

Agriculture and Agri-Food Canada Department of Food and Nutritional
Quebec, Canada Sciences
University College Cork
Cork, Ireland
Xiao Dong Chen
Department of Chemistry and
Sunil Mangalassary
Materials Engineering
Food Science and Human Nutrition
University of Auckland
Department
Auckland, New Zealand
Clemson University
Clemson, South Carolina
N. Datta
School of Land and Food Sciences Pamela Manzi
University of Queensland Istituto Nazionale di Ricerca per gli
Queensland, Australia Alimenti e la Nutrizione
Roma, Italy
Paul L. Dawson
Food Science and Human Nutrition Weijie Mao
Department Tokyo University of Marine Science
Clemson University and Technology
Clemson, South Carolina Tokyo, Japan
DK3951_C000.fm Page x Monday, October 24, 2005 11:00 AM

Antonio Martínez A.C. Rubiolo

Instituto de Agroquímica y Tecnología Instituto de Desarrollo Tecnológico
de Alimentos para la Industria Química (INTEC)
Valencia, Spain Universidad Nacional del Litoral
(UNL)
Consejo Nacional de Investigaciones
Isabel Medina Méndez Científicas y Técnicas (CONICET)
Instituto de Investigaciones Marinas Santa Fe, Argentina
(CSIC)
Vigo, Spain
Noboru Sakai
Department of Food Science
M.J. Ocio and Technology
Universidad de Valencia Tokyo University of Marine Science
Valencia, Spain and Technology
Tokyo, Japan
Takashi Okazaki
Hiroshima Prefectural Food Marcos Sanchez
Technology Research Center Department of Food Science
Hiroshima, Japan and Technology
University of Nebraska–Lincoln
Lincoln, Nebraska
Alfredo Palop
Departamento de Ingeniería de
Brian W. Sheldon
Alimentos y del Equipamiento
North Carolina State University
Agrícola
Raleigh, North Carolina
Universidad Politécnica de Cartagena
Cartagena, Spain
U.S. Shivhare
Department of Chemical Engineering
Laura Pizzoferrato and Technology
Istituto Nazionale di Ricerca per gli Panjab University
Alimenti e la Nutrizione Chandigarh, India
Roma, Italy
Da-Wen Sun
H.S. Ramaswamy University College Dublin
Department of Food Science and Earlsfort Terrace
Agricultural Chemistry Dublin, Ireland
McGill University
Quebec, Canada
Kanichi Suzuki
Department of Applied Biological
D. Rodrigo Science
Instituto de Agroquímica y Tecnología Hiroshima University
de Alimentos Kagamiyama Higashi-Hiroshima,
Valencia, Spain Japan
DK3951_C000.fm Page xi Monday, October 24, 2005 11:00 AM

Arthur A. Teixeira António Augusto Vicente

Agricultural and Biological Department of Biological
Engineering Department Engineering
University of Florida University of Minho
Gainesville, Florida Braga, Portugal

José António Teixeira

Department of Biological Engineering Lijun Wang
University of Minho Department of Biological Systems
Braga, Portugal Engineering
University of Nebraska–Lincoln
Harshavardhan Thippareddi Lincoln, Nebraska
Department of Food Science
and Technology
University of Nebraska–Lincoln Z. Jun Weng
Lincoln, Nebraska FMC Technologies, Inc.
Madera, California
Gary Tucker
Department of Food Manufacturing
Technologies Yanyun Zhao
Campden & Chorleywood Food Department of Food Science
Research Association and Technology
Chipping Campden, Gloucestershire, Oregon State University
United Kingdom Corvallis, Oregon
DK3951_C000.fm Page xii Monday, October 24, 2005 11:00 AM
DK3951_C000.fm Page xiii Monday, October 24, 2005 11:00 AM

Contents

Part I: Modeling of Thermal Food Processes

Chapter 1
Thermal Physical Properties of Foods..................................................................3
A.E. Delgado, Da-Wen Sun, and A.C. Rubiolo

Chapter 2
Heat and Mass Transfer in Thermal Food Processing .......................................35
Lijun Wang and Da-Wen Sun

Chapter 3
Simulating Thermal Food Processes Using Deterministic Models ...................73
Arthur A. Teixeira

Chapter 4
Modeling Food Thermal Processes Using Artificial
Neural Networks ...............................................................................................107
C.R. Chen and H.S. Ramaswamy

Chapter 5
Modeling Thermal Processing Using Computational
Fluid Dynamics (CFD) .....................................................................................133
Xiao Dong Chen

Part II: Quality and Safety of Thermally

Processed Foods

Chapter 6
Thermal Processing of Meat Products .............................................................155
Harshavardhan Thippareddi
and Marcos Sanchez
DK3951_C000.fm Page xiv Monday, October 24, 2005 11:00 AM

Chapter 7
Thermal Processing of Poultry Products ..........................................................197
Paul L. Dawson, Sunil Mangalassary,
and Brian W. Sheldon

Chapter 8
Thermal Processing of Fishery Products..........................................................235
Isabel Medina Méndez and José Manuel
Gallardo Abuín

Chapter 9
Thermal Processing of Dairy Products.............................................................265
A.L. Kelly, N. Datta, and H.C. Deeth

Chapter 10
UHT Thermal Processing of Milk....................................................................299
Pamela Manzi and Laura Pizzoferrato

Chapter 11
Thermal Processing of Canned Foods..............................................................335
Z. Jun Weng

Chapter 12
Thermal Processing of Ready Meals................................................................363
Gary Tucker

Chapter 13
Thermal Processing of Vegetables....................................................................387
Jasim Ahmed and U.S. Shivhare

Part III: Innovations in Thermal Food Processes

Chapter 14
Ohmic Heating for Food Processing ................................................................425
António Augusto Vicente, Inês de Castro,
and José António Teixeira

Chapter 15
Radio Frequency Dielectric Heating ................................................................469
Yanyun Zhao

Chapter 16
Infrared Heating ................................................................................................493
Noboru Sakai and Weijie Mao
DK3951_C000.fm Page xv Monday, October 24, 2005 11:00 AM

Chapter 17
Pressure-Assisted Thermal Processing .............................................................527
Takashi Okazaki and Kanichi Suzuki

Chapter 18
pH-Assisted Thermal Processing......................................................................567
Alfredo Palop and Antonio Martínez

Chapter 19
Time–Temperature Integrators for Thermal Process Evaluation .....................597
Antonio Martínez, D. Rodrigo, P.S. Fernández, and M. J. Ocio

Index .................................................................................................................621
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