PROCESS TARGETS
References
15 10 Process Validation 10.1 TEMPERATURE DISTRIBUTION 10.2 HEAT DISTRIBUTION 10.3 HEAT DISTRIBUTION TESTING References
16 11 Process Validation 11.1 SETTING THE TARGET PROCESS VALUE 11.2 SELECTING THE CONDITIONS FOR THE HP STUDY 11.3 LOCATING THE PRODUCT COLD POINT 11.4 PROCESS ESTABLISHMENT METHODS 11.5 PROCESS CALCULATION METHODS References
17 12 Cooling Water Treatment 12.1 CHLORINE 12.2 CHLORINE DIOXIDE 12.3 BROMINE 12.4 OZONE 12.5 ULTRAVIOLET LIGHT 12.6 MEMBRANE FILTRATION References
18 13 Handling Processing Deviations 13.1 WHAT CONSTITUTES A PROCESS DEVIATION 13.2 WHAT CAN GO WRONG 13.3 ACTIONS REQUIRED
19 14 Packaging Options for Heat‐Preserved Foods 14.1 METAL CONTAINERS 14.2 CAN CONSTRUCTION AND HANDLING 14.3 GLASS 14.4 PLASTICS, FLEXIBLES, AND LAMINATES References
20 15 Incubation Testing 15.1 PURPOSE OF INCUBATION TESTS 15.2 CAUSES OF SPOILAGE 15.3 DESCRIPTIVE TERMS FOR CANNED FOOD SPOILAGE 15.4 METHODS FOR INCUBATION TESTING 15.5 BIOTESTING References
21 16 Critical Factors in Thermal Processing 16.1 BACKGROUND 16.2 KEY ASPECTS OF HYGIENE CONTROL SYSTEMS FOR FOOD PROCESSING (FROM CODEX ALIMENTARIUS) 16.3 IDENTIFYING CRITICAL CONTROL POINTS IN THERMAL PROCESSING References
22 17 Environmental Aspects of Thermal Processing 17.1 LIFECYCLE ASSESSMENT (LCA) 17.2 GREENHOUSE GAS EMISSIONS References
23 Index
List of Tables
1 Chapter 2Table 2.1 Nutritional types in bacterial metabolism.Table 2.2 Theoretical increase in population of bacteria under ideal conditio...Table 2.3 Table showing heat resistance characteristics of some food‐related ...Table 2.4 Typical heat resistance of spores of some bacteria.Table 2.5 Most probable cause of spoilage of canned foods.
2 Chapter 3Table 3.1 Selected food preservation techniques and their effect on spoilage ...Table 3.2 Minimum growth temperatures for some pathogenic bacteria (taken fro...Table 3.3 Table showing the water activity of different food products.
3 Chapter 4Table 4.1 Heat resistance data for spoilage micro‐organisms relevant to low‐a...Table 4.2 Process times at 121.1 °C to achieve 12‐log reductions in spores of
4 Chapter 5Table 5.1 pH values of some fruits.Table 5.2 Limiting pH values for growth of micro‐organisms of concern in the ...Table 5.3 Heat resistance data for Bacilli and Clostridia applicable to paste...Table 5.4 Heat resistance data for other bacteria applicable to pasteurised prod...Table 5.5 Heat resistance data for other yeasts and moulds applicable to past...Table 5.6 Suggested P‐values (Tref 93.3 °C, z 8.9 °C) for fruit and vegetables...Table 5.7 Examples of different water activity food groups.Table 5.8 Micro‐organisms of concern, risks, and their control in heat‐treate...
5 Chapter 6Table 6.1 Table showing recommended criteria for judging whether a pH shift i...Table 6.2 Concentration of [H3O+] and [OH−] in various liquid foods at ...Table 6.3 Table of p Ka for some weak acids.Table 6.4 Comparative heat resistance of bacteria important to thermally proc...Table 6.5 Table of suggested F‐values for high acid and acidified products....Table 6.6 Table of proposed process values (F value) in relation to pH and ca...Table 6.7 Table of limiting pH values below pH 4.5 for growth of micro‐organi...Table 6.8 Thermal processes for acidified foods.Table 6.9 Thermal process lethalities for acidified foods.Table 6.10 Hot fill and hold process and centre container temperature recomme...
6 Chapter 7Table 7.1 Heat resistance of psychrotrophic C. botulinum.Table 7.2 Heat resistance of B. cereus spores.Table 7.3 Levels of microorganisms in the raw ingredients of a prawn makhani ...
7 Chapter
