Since publication of the first edition of this book, Aseptic Processing and Packaging of Food, significant changes have taken place in several aseptic processing and packaging areas. These include changes in aseptic filling of nutritional beverages in plastic bottles; the popularity of value-added commodity products such as juice, concentrate, and puree; pouches and bag-in-box bulk packaging; and other novel package concepts possessing a range of consumer convenience and ergonomic features.
The newly titled Handbook of Aseptic Processing and Packaging, Second Edition explores the application of existing and new food processing methods and sensor technologies. It is an essential guide for those developing day-to-day procedures for a number of different aseptic processing and packaging applications.
New Topics in the Second Edition:
Current information on aseptic packaging materials and sterilantsAseptic bulk packaging, with a historical perspective and an update on the current state of bulk packaging in container sizes ranging from several gallons to several millions of gallonsAseptic processing operations, including the processing products as well as the operation of aseptic packaging systemsFailure mode effect analysis and spoilage troubleshooting, with examples of different failure modes and their effects on food safetyAseptic processing of particulate foods, including the use of microwave for heating and technology available to monitor and develop processes for this category of foodsContract manufacturers and their role in introducing innovative products to marketThe contributors to this volume have more than 150 years of combined food industry experience, encompassing production, quality assurance, research and development, and sales in aseptic processing and packaging. Their insight provides a comprehensive update on this rapidly developing technology for the food processing industry.
Jairus David, Ph.D., is Senior Principal Research Scientist at ConAgra Foods headquartered in Omaha, Nebraska. David’s responsibilities include science leadership and development of intervention technologies for food protection and process & quality optimization. David is a Fellow of the Institute of Food Technologists (IFT), and is the recipient of IFT’s prestigious Industrial Scientist Award for developing and influencing the public health food safety policy on the use of honey in cereals and bakery products for the prevention of infant botulism in infants under 12 months of age. David earned his Ph.D. in Microbiology with Thermal Processing emphasis from the University of California at Davis.
Ralph H. Graves
held the position of Senior Vice President for Real Fresh, Inc., as a company involved in the processing and sale of aseptically packaged foods. His responsibilities included the research and development of processing techniques, quality control, engineering, and maintenance and warehousing of aseptically packaged dairy products. Although now officially retired, Graves continues his work in this field as a consultant.
Thomas E. Szemplenski
is the owner of Aseptic Resources, Inc., a consulting company dedicated to assisting food processors and equipment manufacturers with aseptic processing techniques. He has more than four decades of food processing and packaging experience―the vast majority of time dedicated to aseptic processing and packaging techniques, commercial application, and marketplace dynamics.
