Validation 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.
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Table of Contents
1. 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 Processes
