part PART I Fundamentals and New Processes -- chapter 1 Principles of Thermal Processing: Sterilization -- chapter 2 Principles of Thermal Processing: Pasteurization -- chapter 3 Aseptic Processing of Liquid Foods Containing Solid Particulates -- chapter 4 Ohmic and Microwave Heating -- chapter 5 High-Pressure Thermal Processes: Thermal and Fluid Dynamic Modeling Principles -- chapter 6 High-Pressure Processes: Thermal and Fluid Dynamic Modeling Applications -- part PART II Modeling and Simulation -- chapter 7 Direct Calculation of Survival Ratio and Isothermal Time Equivalent in Heat Preservation Processes -- chapter 8 New Kinetic Models for Inactivation of Bacterial Spores -- chapter 9 Modeling Heat Transfer in Thermal Processing: Retort Pouches -- chapter 10 Heat Transfer in Rotary Processing of Canned Liquid/Particle Mixtures -- chapter 11 Numerical Model for Ohmic Heating of Foods -- chapter 12 Computational Fluid Dynamics in Thermal Processing -- part PART III Optimization -- chapter 13 Global Optimization in Thermal Processing -- chapter 14 Optimum Design and Operating Conditions of Multiple Effect Evaporators: Tomato Paste -- chapter 15 Optimizing the Thermal Processing of Liquids Containing Solid Particulates -- chapter 16 Optimizing Plant Production in Batch Thermal Processing: Case Study -- part PART IV Online Control and Automation -- chapter 17 Online Control Strategies: Batch Processing -- chapter 18 Plant Automation for Automatic Batch Retort Systems.