Pasteurisation: a food industry practical guide (second edition)

Nonfiction, Science & Nature, Technology, Food Industry & Science, Business & Finance, Industries & Professions, Industries
Cover of the book Pasteurisation: a food industry practical guide (second edition) by Mrs Joy Gaze, The Stationery Office Ltd
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Author: Mrs Joy Gaze ISBN: 9780117080997
Publisher: The Stationery Office Ltd Publication: December 16, 2011
Imprint: Campden BRI Language: English
Author: Mrs Joy Gaze
ISBN: 9780117080997
Publisher: The Stationery Office Ltd
Publication: December 16, 2011
Imprint: Campden BRI
Language: English

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.

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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.

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