Validation of Food Preservation Processes based on Novel Technologies
- 1st Edition - November 29, 2021
- Editor: Tatiana Koutchma
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 1 5 8 8 8 - 3
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 6 5 3 2 - 4
Validation of Food Preservation Processes based on Novel Technologies discusses and recommends activities for bench top, pilot, prototype and commercial high hydrostatic pressure… Read more
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Request a sales quoteValidation 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.
- Brings science-based validation practices for food processes using novel preservation technologies
- Guides food process developers from starting point to final point of development and validation
- Explains objectives of the process development on each stage, including in-lab, pilot scale and commercialization
Scientists and technologists in R&D departments of food industries, food technologists, food and UV equipment manufacturers, Government employees, Academia
- Cover image
- Title page
- Table of Contents
- Copyright
- Dedication
- List of contributors
- Preface
- Introduction
- 1 History of thermal process validation and verification
- 2 Nonthermal technologies and challenges of validation of novel processes compared to thermal processing
- 3 Validation and verification as requirements of food safety regulations
- Further reading
- Chapter 1. General principles and approaches of food process validation
- Abstract
- 1.1 General principles and approaches of food process validation
- 1.2 Conclusions
- References
- Chapter 2. Validation of high hydrostatic pressure process
- Abstract
- 2.1 History and introduction to high-pressure processing technology for foods
- 2.2 Fundamentals of HHP
- 2.3 HHP critical product and process parameters
- 2.4 Packaging
- 2.5 HHP commercial systems
- 2.6 International regulatory requirements
- 2.7 Microbiological challenge testing
- 2.8 Commercial HHP trials
- 2.9 Responsibilities for contract of HHP facility
- 2.10 Future prospects and gaps in HHP technology development
- References
- Further reading
- Chapter 3. Case study of validation of high hydrostatic pressure processing of fruit and vegetable smoothies in PET bottles
- Abstract
- 3.1 Product description
- 3.2 Packaging
- 3.3 HPP unit
- 3.4 Methodology
- 3.5 Sampling plan
- 3.6 Test procedures
- 3.7 Source of pathogens
- 3.8 Cultivation, enumeration, and enrichment protocols for model microbes
- 3.9 HPP operation procedure
- 3.10 Results
- 3.11 Conclusion
- References
- Chapter 4. Validation of light-based processes
- Abstract
- 4.1 History and introduction to fundamentals of ultraviolet light and pulsed light technology for food applications
- 4.2 Continuous UV, pulsed, and LED light sources
- 4.3 International regulatory requirements
- 4.4 Validation of UV light technologies for surface treatment
- 4.5 Validation of UV light preservation processes for liquid products and beverages
- 4.6 Conclusion
- References
- Chapter 5. Case study of validation of ultraviolet light pasteurization of sugar syrups
- Abstract
- 5.1 Evaluation of ultraviolet dose in commercial ultraviolet system
- 5.2 UV dose verification studies in commercial-scale system
- 5.3 UV inactivation of pathogenic and spoilage organisms in liquid sucrose
- References
- Chapter 6. Overview of other novel processes and validation approaches
- Abstract
- 6.1 Introduction
- 6.2 Radiation, regulations, and validation
- 6.3 Advanced radiative and electromagnetic heating technologies
- 6.4 Cold atmospheric plasma
- References
- Conclusions
- Step 1
- Step 2
- Step 3
- Step 4
- Step 5
- Step 6
- Step 7
- Step 8
- Step 9
- Step 10
- Step 11
- Step 12
- Index
- No. of pages: 286
- Language: English
- Edition: 1
- Published: November 29, 2021
- Imprint: Academic Press
- Paperback ISBN: 9780128158883
- eBook ISBN: 9780128165324
TK
Tatiana Koutchma
Dr. 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.
Affiliations and expertise
Research Scientist, Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Canada; Graduate Faculty member, University of Guelph, CanadaRead Validation of Food Preservation Processes based on Novel Technologies on ScienceDirect