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 microorgan...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Koutchma, Tatiana
Formato: Electrónico eBook
Idioma:Inglés
Publicado: London, United Kingdom : Academic Press, [2022]
Temas:
Food > Preservation.
Food industry and trade > Technological innovations.
High pressure (Technology)
Radiation preservation of food.
Ultraviolet radiation.
Food Preservation
Food Irradiation
Ultraviolet Rays
Aliments > Conservation.
Hautes pressions.
Aliments > Irradiation.
Rayonnement ultraviolet.
ultraviolet radiation.
Food industry and trade > Technological innovations
Food > Preservation
Radiation preservation of food
Ultraviolet radiation
Acceso en línea:Texto completo
Tabla de Contenidos:
  • General principles and approaches of food process validation / Tatiana Koutchma and Larry Keener
  • Validation of high hydrostatic pressure process / Tatiana Koutchma and Keith Warriner
  • Case study of validation of high hydrostatic pressure processing of fruit and vegetable smoothies in PET bottles / Tatiana Koutchma and Keith Warriner
  • Validation of light-based processes / Tatiana Koutchma
  • Case study of validation of ultraviolet light pasteurization of sugar syrups / Tatiana Koutchma
  • Overview of other novel processes and validation approaches / Tatiana Koutchma.

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