Heat processing of packaged foods: guidelines for establishing the thermal process e-bog
729,17 DKK
(inkl. moms 911,46 DKK)
Ensure that your products receive an adequate heat process and that their safety and quality is optimised. Decisions on heat processing regimes are required for all new products, as well those in which there has been a change in formulation, manufacturing procedures or packaging type or shape. Routine checks on established lines are also good practice. This guideline addresses these issues, by ...
E-bog
729,17 DKK
Forlag
Campden BRI
Udgivet
16 december 2011
Længde
72 sider
Genrer
KNDF
Sprog
English
Format
pdf
Beskyttelse
LCP
ISBN
9780117080782
Ensure that your products receive an adequate heat process and that their safety and quality is optimised. Decisions on heat processing regimes are required for all new products, as well those in which there has been a change in formulation, manufacturing procedures or packaging type or shape. Routine checks on established lines are also good practice. This guideline addresses these issues, by focusing on the selection of heat process values, heat transfer characteristics, methods of evaluating processes and critical factors to consider when developing a heat processing regime.