Chapter 5: Thermal Processing Basics

Chapter 5 builds on the material presented in Chapter 4. It examines heat transfer mechanisms and compares pasteurization and blanching as thermal processing techniques. This is followed by a more detailed explanation of the pasteurization of milk and the use of indicator enzymes. Batch and continuous processing are discussed along with an examination of the equipment used in heating and cooling. A section on cleaning and fouling rounds out this chapter.