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Elsevier

Validation of Food Preservation Processes based on Novel Technologies

  • 1st Edition - November 29, 2021
  • Latest edition
  • Editor: Tatiana Koutchma
  • Language: English

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

Description

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.

Key features

  • 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

Readership

Scientists and technologists in R&D departments of food industries, food technologists, food and UV equipment manufacturers, Government employees, Academia

Table of contents

Introduction
Tatiana Koutchma

1. General Principles and Approaches of Food Process Validation
Tatiana Koutchma and Larry Keener

2. Validation of High Hydrostatic Pressure (HPP) Process
Tatiana Koutchma and Keith Warrine

3. Case Study: Validation of High Hydrostatic Pressure Processing (HPP) of Fruit and Vegetable Smoothies in PET Bottles
Tatiana Koutchma and Keith Warriner

4. Validation of Light-Based Processes
Tatiana Koutchma

5. Case Study: Validation of Ultraviolet (UV) Light Pasteurization of Sugar Syrups
Tatiana Koutchma

6. Overview of Validation Approaches for Other Novel Processes
Tatiana Koutchma
Conclusions
Tatiana Koutchma

Product details

  • Edition: 1
  • Latest edition
  • Published: November 30, 2021
  • Language: English

About the editor

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, Canada

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