Thermal Processing of Food

This technical session covers conventional and advanced thermal processing technologies, as well as technologies that use combinations of heat, pressure, or other physical and physiochemical methods to produce safe, high quality and shelf-stable foods. Thermal processing has come a long way since its commercial inception at the biginning of last century. Production of safe and shelf-stable foods are not the only creteria used anymore. Conusmers want better quality food in more convenient and better useable formats. The technology has evolved in order to meet these demands. Processing in rotary autoclaves and thin profile package forms, use of aseptic processing and packaging technologies, use of non-conventional processes such as microwave, RF and ohmic heating systems, use of hurdles and product acidification, use of computer controlled automatic equipment handling and efficient of use of modeling optimization techniques have revolutionized the food industry. Papers in any of these area are welcome.