Validation of Food Preservation Processes based on Novel Technologies

This book PDF is perfect for those who love Technology & Engineering genre, written by Tatiana Koutchma and published by Academic Press which was released on 26 November 2021 with total hardcover pages 286. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Validation of Food Preservation Processes based on Novel Technologies books below.

Validation of Food Preservation Processes based on Novel Technologies
Author : Tatiana Koutchma
File Size : 47,7 Mb
Publisher : Academic Press
Language : English
Release Date : 26 November 2021
ISBN : 9780128165324
Pages : 286 pages
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Validation of Food Preservation Processes based on Novel Technologies by Tatiana Koutchma Book PDF Summary

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

Validation of Food Preservation Processes based on Novel Technologies

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

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