Validation of Food Preservation Processes based on Novel Technologies

Written By Tatiana Koutchma
Validation of Food Preservation Processes based on Novel Technologies
  • Publsiher : Academic Press
  • Release : 01 November 2021
  • ISBN : 0128165324
  • Pages : 256 pages
  • Rating : 4/5 from 21 reviews
GET THIS BOOKValidation of Food Preservation Processes based on Novel Technologies


Read or download book entitled Validation of Food Preservation Processes based on Novel Technologies written by Tatiana Koutchma which was release on 01 November 2021, this book published by Academic Press. Available in PDF, EPUB and Kindle Format. Book excerpt: 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
  • Author : Tatiana Koutchma
  • Publisher : Academic Press
  • Release Date : 2021-11-01
  • Total pages : 256
  • ISBN : 0128165324
GET BOOK

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 ...

Food Preservation by Pulsed Electric Fields

Food Preservation by Pulsed Electric Fields
  • Author : H. L. M. Lelieveld,S Notermans,S W H De Haan
  • Publisher : Elsevier
  • Release Date : 2007-10-25
  • Total pages : 384
  • ISBN : 0128165324
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Summary : Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelf-life. This important book reviews the current status of the technology, from research into product safety and technology development to issues associated with its ...

Progress in Food Preservation

Progress in Food Preservation
  • Author : Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath
  • Publisher : John Wiley & Sons
  • Release Date : 2012-01-10
  • Total pages : 720
  • ISBN : 0128165324
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Summary : This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as ...

Ultraviolet Light in Food Technology

Ultraviolet Light in Food Technology
  • Author : Tatiana Koutchma
  • Publisher : CRC Press
  • Release Date : 2019-05-20
  • Total pages : 360
  • ISBN : 0128165324
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Summary : UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications producing food products with longer shelf-life, more safe, and with higher nutritional quality. The new edition of Ultraviolet Light in Food Technology: Principles and Applications will present ...

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food
  • Author : Howard Q. Zhang,Gustavo V. Barbosa-C├ínovas,V. M. Bala Balasubramaniam,C. Patrick Dunne,Daniel F. Farkas,James T. C. Yuan
  • Publisher : John Wiley & Sons
  • Release Date : 2011-02-04
  • Total pages : 672
  • ISBN : 0128165324
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Summary : Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure ...

Novel Food Processing Technologies

Novel Food Processing Technologies
  • Author : Gustavo V. Barbosa-Canovas,Maria S. Tapia,M. Pilar Cano
  • Publisher : CRC Press
  • Release Date : 2004-11-30
  • Total pages : 720
  • ISBN : 0128165324
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Summary : Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve...

Novel Thermal and Non thermal Technologies for Fluid Foods

Novel Thermal and Non thermal Technologies for Fluid Foods
  • Author : P. J. Cullen,Patrick J. Cullen,Brijesh K. Tiwari,Vasilis P. Valdramidis
  • Publisher : Academic Press
  • Release Date : 2012
  • Total pages : 526
  • ISBN : 0128165324
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Summary : Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of ...

Innovative Food Processing Technologies

Innovative Food Processing Technologies
  • Author : Anonim
  • Publisher : Elsevier
  • Release Date : 2020-08-18
  • Total pages : 2480
  • ISBN : 0128165324
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Summary : Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour ...

Food Preservation Process Design

Food Preservation Process Design
  • Author : Dennis R. Heldman
  • Publisher : Academic Press
  • Release Date : 2011-03-14
  • Total pages : 368
  • ISBN : 0128165324
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Summary : The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be ...

Handbook of Food Science Technology and Engineering

Handbook of Food Science  Technology  and Engineering
  • Author : Yiu H. Hui
  • Publisher : CRC Press
  • Release Date : 2006
  • Total pages : 712
  • ISBN : 0128165324
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Summary : Download or read online Handbook of Food Science Technology and Engineering written by Yiu H. Hui, published by CRC Press which was released on 2006. Get Handbook of Food Science Technology and Engineering Books now! Available in PDF, ePub and Kindle....

Innovative Technologies for Food Preservation

Innovative Technologies for Food Preservation
  • Author : Francisco J. Barba,Anderson Sant'Ana,Vibeke Orlien,Mohamed Koubaa
  • Publisher : Academic Press
  • Release Date : 2017-09-21
  • Total pages : 326
  • ISBN : 0128165324
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Summary : Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, ...

Food Process Engineering

Food Process Engineering
  • Author : F. Xavier Malcata
  • Publisher : CRC Press
  • Release Date : 2020-12-14
  • Total pages : 556
  • ISBN : 0128165324
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Summary : Food Process Engineering: Safety Assurance and Complements pursues a logical sequence of coverage of industrial processing of food and raw material where safety and complementary issues are germane. Measures to guarantee food safety are addressed at start, and the most relevant intrinsic and extrinsic factors are reviewed, followed by description ...

Food Safety Engineering

Food Safety Engineering
  • Author : Ali Demirci,Hao Feng,Kathiravan Krishnamurthy
  • Publisher : Springer Nature
  • Release Date : 2020-05-28
  • Total pages : 760
  • ISBN : 0128165324
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Summary : Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required ...

Tropical and Subtropical Fruits

Tropical and Subtropical Fruits
  • Author : Muhammad Siddiq
  • Publisher : John Wiley & Sons
  • Release Date : 2012-08-07
  • Total pages : 648
  • ISBN : 0128165324
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Summary : Tropical and sub-tropical fruits have gained significant importance in global commerce. This book examines recent developments in the area of fruit technology including: postharvest physiology and storage; novel processing technologies applied to fruits; and in-depth coverage on processing, packaging, and nutritional quality of tropical and sub-tropical fruits. This contemporary handbook ...

Transparency for Sustainability in the Food Chain

Transparency for Sustainability in the Food Chain
  • Author : Gerhard Schiefer,Jivka Deiters
  • Publisher : Elsevier
  • Release Date : 2013-08-01
  • Total pages : 106
  • ISBN : 0128165324
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Summary : Transparency for Sustainability in the Food Chain lays out the key issues and challenges in food safety, food quality, chain integrity, the link with consumers, and the technological base of tracking and tracing systems. This succinct volume brings readers up to speed on the state of the art in these ...