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This handbook is a complete reference on canning, sterilizationand packaging. Aseptic processing and packaging is a new technology for processing and packaging of fruit pulps, nectars as well as juices. This process involves sterilization of the products and packaging material, and filling of sterile products into sterile packages. It also explains the Hazard Analysis Critical Control Point ( HACCP ) method of qualityassurance during manufacturing rather than post process examination. Also the relevance and application of HACCP to various clausses of ISO 9000 are dealt with. Other features of the bok are : * More than 100 tables to assist the reader get updated information on micro organis, spoliage, canning, heathing, packaging. * Hazard Analysis Critical Control Point, ( HACCP) to ensure safety of processed food. * ISO 9000 Clauses. * Thermal process determination. * Guidelines for examination of spoilage organisms. * flexible and rigid packaging * Sterilization of foods * Plant sanitation ISBN : 0-07-463175-6
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