Pasteurisation: a food industry practical guide (second edition) e-bog
1021,49 DKK
(inkl. moms 1276,86 DKK)
Adopt best practice in the use of pasteurisation with food and drink products to help assure food safety and maximise product quality. This practical guide explains the principles of pasteurisation and considers its use in the context of a range of manufacturing options in relation to product pH, hurdle technology, curing, multicomponent foods, mixed particulates, hot filling and product coolin...
E-bog
1021,49 DKK
Forlag
Campden BRI
Udgivet
16 december 2011
Længde
71 sider
Genrer
KNDF
Sprog
English
Format
pdf
Beskyttelse
LCP
ISBN
9780117080805
Adopt best practice in the use of pasteurisation with food and drink products to help assure food safety and maximise product quality. This practical guide explains the principles of pasteurisation and considers its use in the context of a range of manufacturing options in relation to product pH, hurdle technology, curing, multicomponent foods, mixed particulates, hot filling and product cooling. It also explains how pasteurisation processes should be validated and tabulates a list of typical pasteurisation treatments, while emphasising that the heat treatment delivered needs to be assessed on a product-by-product basis.