Validation of Food Preservation Processes based on Novel Technologies

Novel Food Preservation Processes: Validation, Principles And Approaches Discusses And Recommend Activities For Bench Top, Pilot, Prototype And Commercial High Hydrostatic Pressure (hpp) And Ultraviolet (uv) Systems Validation. Among A Number Of Technologies That Are Currently Investigated For Premium Food Processing, Hpp And Uv Are Non-thermal Alternatives To Pasteurization Approved By Regulatory Agencies And Recognized As The Simplest And Environmentally Friendly Ways To Destroy Pathogenic Organisms With No Impact On Quality And Nutrition Value. The Book Then 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, Besides Sanitary Design, Discussed In Order To Facilitate Hpp And Uv Technologies Implementation, Mitigating Risks During Production And Processing. Additionally, Final Chapters 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.