Review 9 Heat processing of low acid foods - an approach for the selection of Fo requirements
1st edition (1998)
Having established a safe heat process, give additional consideration to selection of Fo values with regard to product quality and spoilage risk.
This document describes one particular approach to selecting the process requirements for newly developed products. Written with an industrial Working Party, it starts from the premise that process requirements must initially be based upon product safety, and then sets out to clarify the factors to be considered in addressing product quality and/or spoilage in relation to the thermal process administered. It includes two worked examples which illustrate the application of the approach, a glossary of terms and a list of useful references.
Softcover - 56 pages
Format: Digital (PDF) only
£25 - Members
£35 - Non-members