1 Aseptic processing and packaging of food particulates. - 1. 1 Introduction and basic principles. - 1. 2 Developments in aseptic processing and filling. - 1. 3 Aseptic processingmethodology. - 1. 4 Maintaining sterility in aseptic machines. - 1. 5 Filling. - 1. 6 Closing packs. - 1. 7 Typical machines for aseptic packaging of particulate foods. - 1. 8 Conclusion. - References. - 2 The market for aseptic products processing and packaging systems. - 2. 1 Introduction. - 2. 2 The west European market. - 2. 3 The US market. - 2. 4 Packaging systems. - 2. 5 Future requirements and trends. - References. - 3 Packaging materialstheir properties and criteria for selection. - 3. 1 Introduction. - 3. 2 Pack selection. - 3. 3 Pack criteria. - 3. 4 Packaging materials compared. - 3. 5 Heat-sealing. - 3. 6 Shelf-life. - 3. 7 Aseptic packs. - 3. 8 The cost of packaging. - 3. 9 Food packaging legislation. - 3. 10 Packaging and the environment. - 4 Ohmic heating. - 4. 1 Introduction. - 4. 2 Principles of aseptic processing. - 4. 3 Processing options. - 4. 4 Ohmic heating. - 4. 5 Design of the ohmic heater. - 4. 6 Aseptic processing using the ohmic heater. - 4. 7 Product quality. - 4. 8 Products. - 4. 9 Commercial installations. - 4. 10 Conclusions. - Acknowledgements. - Reference. - 5 The ERCA neutral aseptic system. - 5. 1 Introduction. - 5. 2 Basic construction of the ERCA machine. - 5. 3 Extension of basic machine to NAS specification. - 5. 4 NAS materials. - 5. 5 NAS machines. - 5. 6 Product preparation. - 5. 7 Future developments. - 6 Microwave processing and package integration. - 6. 1 The technology revolution. - 6. 2 Consumer influence. - 6. 3 Packaging needs. - 6. 4 Packaging materials for microwaveable foods. - 6. 5 Microwave heating principles. - 6. 6 Extending product shelf-life. - 6. 7 Types of microwave processing systems. - Acknowledgements. - References. - 7The Dole process. - 7. 1 Introduction. - 7. 2 Technology overview. - 7. 3 The Dole system. - 8 Microbiological aspects of aseptic processing and packaging. - 8. 1 Introduction. - 8. 2 Foodborne microorganisms. - 8. 3 Raw materials. - 8. 4 Processing. - 8. 5 Aseptic packaging. - 8. 6 Validation of aseptic processing and packaging. - 8. 7 Quality control. - 8. 8 Quality management. - 8. 9 Further thoughts. - References. - 9 Aseptic packaging of liquid foods. - 9. 1 Introduction. - 9. 2 Requirements for an aseptic packaging machine. - 9. 3 Performance and features of an aseptic packaging machine. Language: English