Heat processing of packaged foods: guidelines for establishing the thermal process

Nonfiction, Science & Nature, Technology, Food Industry & Science, Business & Finance, Industries & Professions, Industries
Cover of the book Heat processing of packaged foods: guidelines for establishing the thermal process by Mr Nick May, The Stationery Office Ltd
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Author: Mr Nick May ISBN: 9780117080973
Publisher: The Stationery Office Ltd Publication: December 16, 2011
Imprint: Campden BRI Language: English
Author: Mr Nick May
ISBN: 9780117080973
Publisher: The Stationery Office Ltd
Publication: December 16, 2011
Imprint: Campden BRI
Language: English

Ensure that your products receive an adequate heat process and that their safety and quality is optimised. Decisions on heat processing regimes are required for all new products, as well those in which there has been a change in formulation, manufacturing procedures or packaging type or shape. Routine checks on established lines are also good practice. This guideline addresses these issues, by focusing on the selection of heat process values, heat transfer characteristics, methods of evaluating processes and critical factors to consider when developing a heat processing regime.

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Ensure that your products receive an adequate heat process and that their safety and quality is optimised. Decisions on heat processing regimes are required for all new products, as well those in which there has been a change in formulation, manufacturing procedures or packaging type or shape. Routine checks on established lines are also good practice. This guideline addresses these issues, by focusing on the selection of heat process values, heat transfer characteristics, methods of evaluating processes and critical factors to consider when developing a heat processing regime.

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