Nick May

Heat processing of packaged foods: guidelines for establishing the thermal process (eBook, ePUB)

• Format: ePub

Produktbeschreibung

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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Produktdetails

• Verlag: The Stationery Office Ltd
• Seitenzahl: 72
• Erscheinungstermin: 16. Dezember 2011
• Englisch
• ISBN-13: 9780117080973
• Artikelnr.: 53064516

Autorenporträt

During his career at Campden BRI he has worked in the Process and Product development area. He has specialized in canning technology and establishment of sterilisation/pasteurisation processes. He has carried out process evaluation trials or inspections at approximately 150 canning factories, throughout the world. Nick has been involved with Campden working parties on the operation of Reel and Spiral retort systems, and was technical secretary of working parties on operation of batch over-pressure retort systems (1992-96) and process recommendations for sterilisation of low acid foods (1996-97). He is currently technical secretary of the Campden BRI Heat Preserved Foods panel (since 1998), and as such plays an important part in keeping members informed of developments in packaging and processing technology in this field. He is course director for Campden BRI's Principles of Canning Course (since 2001).