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OverviewValidation 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. 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. Full Product DetailsAuthor: Tatiana Koutchma (Research Scientist, Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Canada; Graduate Faculty member, University of Guelph, Canada)Publisher: Elsevier Science Publishing Co Inc Imprint: Academic Press Inc Weight: 0.450kg ISBN: 9780128158883ISBN 10: 0128158883 Pages: 286 Publication Date: 29 November 2021 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: Manufactured on demand  We will order this item for you from a manufactured on demand supplier. Table of Contents1. General Principles and Approaches of Food Process Validation 2. Validation of High Hydrostatic Pressure (HPP) Process 3. Case Study: Validation of High Hydrostatic Pressure Processing (HPP) of Fruit and Vegetable Smoothies in PET Bottles 4. Validation of Light-Based Processes 5. Case Study: Validation of Ultraviolet (UV) Light Pasteurization of Sugar Syrups 6. Overview of Validation Approaches for Other Novel ProcessesReviewsAuthor InformationDr. Tatiana Koutchma is a Research Scientist at the Agriculture and Agri-Food Canada, Guelph Research and Development Centre and a member of the Graduate Faculty at the University of Guelph. Tatiana’s research focuses on the application of novel processing technologies to enhance microbial safety, quality and functionality of foods and feed, addresses issues of chemical safety including regulatory approvals, validation and technology transfer. Dr. Koutchma initiates, directs and performs integrated fundamental and applied research, interacts extensively with international government agencies, and collaborates with industry and academia partners. She is an Associate Editor of several international journals, and a co-founder and chair of UV for Food Working Group of International UV Association (IUVA). As well as delivering training for industry and government professionals, she has authored and co-authored 6 books, 14 book chapters, and more than 100 publications in peer reviewed and trade journals. Tab Content 6Author Website:Countries AvailableAll regions |
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