(Ebook PDF) Validation of Food Preservation Processes Based on Novel Technologies 1st edition by Tatiana Koutchma 0128165324 9780128165324 full chapters

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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.

Validation of Food Preservation Processes Based on Novel Technologies 1st Table of contents:

1 History of thermal process validation and verification
2 Nonthermal technologies and challenges of validation of novel processes compared to thermal processing
3 Validation and verification as requirements of food safety regulations
Further reading
Chapter 1. General principles and approaches of food process validation
Abstract
1.1 General principles and approaches of food process validation
1.2 Conclusions
References
Chapter 2. Validation of high hydrostatic pressure process
Abstract
2.1 History and introduction to high-pressure processing technology for foods
2.2 Fundamentals of HHP
2.3 HHP critical product and process parameters
2.4 Packaging
2.5 HHP commercial systems
2.6 International regulatory requirements
2.7 Microbiological challenge testing
2.8 Commercial HHP trials
2.9 Responsibilities for contract of HHP facility
2.10 Future prospects and gaps in HHP technology development
References
Further reading
Chapter 3. Case study of validation of high hydrostatic pressure processing of fruit and vegetable smoothies in PET bottles
Abstract
3.1 Product description
3.2 Packaging
3.3 HPP unit
3.4 Methodology
3.5 Sampling plan
3.6 Test procedures
3.7 Source of pathogens
3.8 Cultivation, enumeration, and enrichment protocols for model microbes
3.9 HPP operation procedure
3.10 Results
3.11 Conclusion
References
Chapter 4. Validation of light-based processes
Abstract
4.1 History and introduction to fundamentals of ultraviolet light and pulsed light technology for food applications
4.2 Continuous UV, pulsed, and LED light sources
4.3 International regulatory requirements
4.4 Validation of UV light technologies for surface treatment
4.5 Validation of UV light preservation processes for liquid products and beverages
4.6 Conclusion
References
Chapter 5. Case study of validation of ultraviolet light pasteurization of sugar syrups
Abstract
5.1 Evaluation of ultraviolet dose in commercial ultraviolet system
5.2 UV dose verification studies in commercial-scale system
5.3 UV inactivation of pathogenic and spoilage organisms in liquid sucrose
References
Chapter 6. Overview of other novel processes and validation approaches
Abstract
6.1 Introduction
6.2 Radiation, regulations, and validation
6.3 Advanced radiative and electromagnetic heating technologies
6.4 Cold atmospheric plasma

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