Validation of Food Preservation Processes based on Novel Technologies
eBook - ePub

Validation of Food Preservation Processes based on Novel Technologies

  1. 286 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Validation of Food Preservation Processes based on Novel Technologies

About this book

Validation of Food Preservation Processes based on Novel Technologies discusses and recommends activities for bench top, pilot, prototype and commercial high hydrostatic pressure (HPP) and ultraviolet (UV) systems validation. The book explores issues of equipment scalability, selection of microorganisms of concern and their surrogates, validation and verification of critical processing conditions, treatment uniformity, process control and instrumentation. Topics are discussed in order to facilitate HPP and UV technologies implementation, thus mitigating risks during production and processing. Other sections deal with the selection of suitable surrogates that can be used in validation studies and procedures for their selection. The book also encloses case studies of validation of UV and HPP systems for pathogen reduction in juice. Edited by the main experts in the field of non-thermal food processing, this title is a guide for food process developers from starting to final point of the development and validation. - Brings science-based validation practices for food processes using novel preservation technologies - Guides food process developers from starting point to final point of development and validation - Explains objectives of the process development on each stage, including in-lab, pilot scale and commercialization

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Yes, you can access Validation of Food Preservation Processes based on Novel Technologies by Tatiana Koutchma in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Title of Book
  2. Cover image
  3. Title page
  4. Table of Contents
  5. Copyright
  6. Dedication
  7. List of contributors
  8. Preface
  9. Introduction
  10. Chapter 1 General principles and approaches of food process validation
  11. Chapter 2 Validation of high hydrostatic pressure process
  12. Chapter 3 Case study of validation of high hydrostatic pressure processing of fruit and vegetable smoothies in PET bottles
  13. Chapter 4 Validation of light-based processes
  14. Chapter 5 Case study of validation of ultraviolet light pasteurization of sugar syrups
  15. Chapter 6 Overview of other novel processes and validation approaches
  16. Conclusions
  17. Index