Validation of Food Preservation Processes based on Novel Technologies

Validation of Food Preservation Processes based on Novel Technologies is a guide for food process developers that discusses and recommends activities for bench top, pilot, prototype, and commercial high hydrostatic pressure (HPP) and ultraviolet (UV) systems validation. It covers equipment scalability, selection of microorganisms of concern and their surrogates, validation and verification of critical processing conditions, treatment uniformity, process control, and instrumentation.

Format: Paperback / softback
Length: 286 pages
Publication date: 29 November 2021
Publisher: Elsevier Science Publishing Co Inc

Validation of Food Preservation Processes based on Novel Technologies is a comprehensive guide that delves into the validation of food preservation processes utilizing novel technologies such as bench top, pilot, prototype, and commercial high hydrostatic pressure (HPP) and ultraviolet (UV) systems. The book offers a comprehensive exploration of various aspects related to the validation of these technologies, including equipment scalability, selection of microorganisms of concern and their surrogates, validation and verification of critical processing conditions, treatment uniformity, process control, and instrumentation.

The topics discussed in this book are organized in a sequential manner to facilitate the implementation of HPP and UV technologies in food production and processing. The first section focuses on the selection of suitable surrogates that can be employed in validation studies, emphasizing the importance of selecting appropriate substitutes that accurately represent the characteristics of the microorganisms of interest. The second section provides detailed procedures for selecting surrogates, including methods such as challenge tests, reference strain selection, and statistical analysis.

Furthermore, the book includes case studies that showcase the validation of UV and HPP systems for pathogen reduction in juice. These case studies provide practical insights into the application of these technologies in real-world scenarios, highlighting their effectiveness in preserving the quality and safety of food products.

Edited by renowned experts in the field of non-thermal food processing, Validation of Food Preservation Processes based on Novel Technologies serves as a valuable resource for food process developers. It provides a comprehensive roadmap from the initial stages of development to the final point of validation, covering all the essential aspects that need to be considered. The book is extensively referenced, with a comprehensive list of sources and further reading materials that can be utilized by readers to deepen their understanding of the topics discussed.

In conclusion, Validation of Food Preservation Processes based on Novel Technologies is a must-read for anyone involved in the development and validation of food preservation processes. It offers a comprehensive and up-to-date perspective on the latest technologies and methodologies in this field, providing valuable insights and guidance for food process developers, researchers, and industry professionals.

Weight: 450g
Dimension: 229 x 152 (mm)
ISBN-13: 9780128158883