Pasteurisation: a food industry practical guide (second edition)

by Mrs Joy Gaze

Overview

Adopt best practice in the use of pasteurisation with food and drink products to help assure food safety and maximise product quality. This practical guide explains the principles of pasteurisation and considers its use in the context of a range of manufacturing options in relation to product pH, hurdle technology, curing, multicomponent foods, mixed particulates, hot filling and product cooling. It also explains how pasteurisation processes should be validated and tabulates a list of typical pasteurisation treatments, while emphasising that the heat treatment delivered needs to be assessed on a product-by-product basis.

Product Details

ISBN-13:	9780117080997
Publisher:	The Stationery Office Ltd
Publication date:	12/16/2011
Sold by:	Barnes & Noble
Format:	eBook
Pages:	71
Sales rank:	871,645
File size:	402 KB

About the Author

Joy Gaze is Deputy Head of the Microbiology Department at Campden BRI and has over 25 years research experience. She has an Applied Biology degree and is group manager of the heat resistance group at Campden BRI and co-ordinates an active team producing data for UK government, RA members and industry in the UK and world-wide. Joy has written a number of publications on food safety, the heat resistance characteristics of pathogens including Clostridium botulinum and food process validation techniques.