Validation of Food Preservation Processes based on Novel Technologies

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  • Author : Tatiana Koutchma
  • Publisher : Academic Press
  • Pages : 256 pages
  • ISBN : 9780128158883
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Validation of Food Preservation Processes based on Novel Technologies

Download or Read online Validation of Food Preservation Processes based on Novel Technologies full in PDF, ePub and kindle. this book written by Tatiana Koutchma and published by Academic Press which was released on 15 November 2021 with total page 256 pages. We cannot guarantee that Validation of Food Preservation Processes based on Novel Technologies book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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 : 15 November 2021
GET THIS BOOK 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 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

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 : 25 October 2007
GET THIS BOOK Food Preservation by Pulsed Electric Fields

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 commercial implementation. Introductory chapters provide an overview of the process and its history. Part one then discusses the technology of PEF food preservation, with chapters on circuitry and pulse shapes,

Progress in Food Preservation

Progress in Food Preservation
  • Author : Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath
  • Publisher : John Wiley & Sons
  • Release : 10 January 2012
GET THIS BOOK Progress in Food Preservation

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 natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques

Ultraviolet Light in Food Technology

Ultraviolet Light in Food Technology
  • Author : Tatiana Koutchma
  • Publisher : CRC Press
  • Release : 20 May 2019
GET THIS BOOK Ultraviolet Light in Food Technology

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 recent understanding of the fundamentals of UV light along with new applied knowledge that has accumulated during the 7 years since the first edition published in 2009. The new edition of the

Food Preservation Process Design

Food Preservation Process Design
  • Author : Dennis R. Heldman
  • Publisher : Academic Press
  • Release : 14 March 2011
GET THIS BOOK Food Preservation Process Design

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 developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design. The concepts

Novel Food Processing Technologies

Novel Food Processing Technologies
  • Author : Gustavo V. Barbosa-Canovas,Maria S. Tapia,M. Pilar Cano
  • Publisher : CRC Press
  • Release : 30 November 2004
GET THIS BOOK Novel Food Processing Technologies

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

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 : 21 September 2017
GET THIS BOOK Innovative Technologies for Food Preservation

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, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also

Food Process Engineering

Food Process Engineering
  • Author : F. Xavier Malcata
  • Publisher : CRC Press
  • Release : 14 December 2020
GET THIS BOOK Food Process Engineering

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 of unit operations that control microbial activity via the supply of heat supply or the removal of heat. Operations prior and posterior are presented, as is the case of handling,

Food Safety Engineering

Food Safety Engineering
  • Author : Ali Demirci,Hao Feng,Kathiravan Krishnamurthy
  • Publisher : Springer Nature
  • Release : 28 May 2020
GET THIS BOOK Food Safety Engineering

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 to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes

Tropical and Subtropical Fruits

Tropical and Subtropical Fruits
  • Author : Muhammad Siddiq
  • Publisher : John Wiley & Sons
  • Release : 07 August 2012
GET THIS BOOK Tropical and Subtropical Fruits

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 uniquely presents current knowledge and practices in the value chain of tropical and subtropical fruits world-wide, covering production and post-harvest practices, innovative processing technologies, packaging, and quality management. Chapters are

Transparency for Sustainability in the Food Chain

Transparency for Sustainability in the Food Chain
  • Author : Gerhard Schiefer,Jivka Deiters
  • Publisher : Elsevier
  • Release : 01 August 2013
GET THIS BOOK Transparency for Sustainability in the Food Chain

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 areas, and the research trends in specific domains. Transparency in the food sector, especially to consumers, is one of the priority issues on the agenda of consumer policy representatives. Food

Food Safety and Preservation

Food Safety and Preservation
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 18 April 2018
GET THIS BOOK Food Safety and Preservation

Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health explores the most recent and investigated hot topics in food safety, microbial contamination, food-borne diseases and advanced preservation methods. It brings together the significant, evidence-based scientific progress of various approaches to improve the safety and quality of foods, also offering solutions to help address food industry challenges. Recent studies and technological advancements in biological control are presented to control foodborne pathogens. In addition, analytical methods for reducing potential biological

Food Preservation Techniques

Food Preservation Techniques
  • Author : Peter Zeuthen,Leif Bøgh-Sørensen
  • Publisher : Elsevier
  • Release : 30 October 2003
GET THIS BOOK Food Preservation Techniques

Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety,