Validation of Food Preservation Processes Based on Novel Technologies 1st Edition – Ebook PDF Instant Delivery – ISBN(s): 9780128158883,0128158883,9780128165324, 0128165324
Product details:
- ISBN-10 : 0128165324
- ISBN-13 : 9780128165324
- Author: Tatiana Koutchma
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.
Table contents:
1. General Principles and Approaches of Food Process Validation
2. Validation of High Hydrostatic Pressure (HPP) Process
3. Case Study: Validation of High Hydrostatic Pressure Processing (HPP) of Fruit and Vegetable Smoothies in PET Bottles
4. Validation of Light-Based Processes
5. Case Study: Validation of Ultraviolet (UV) Light Pasteurization of Sugar Syrups
6. Overview of Validation Approaches for Other Novel Processes
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