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Author: Lynneric Potter Publisher: ISBN: 9780905942803 Category : Food Languages : en Pages : 75
Book Description
There has been considerable recent growth in the use of flexible pouch packaging for heat preserved foods, which has generated new opportunities for presentation of products ranging from meats, vegetables, and rice and pasta ready-foods to sauces, desserts and pet food. Such products can be ambient stable or chilled and include many of the socalled REPFEDs (refrigerated pasteurised foods of extended durability). These developments have created the need for up-to-date guidance on in-pack heat processing of such products, to encourage and enable the adoption of good manufacturing practice. This document provides this guidance Based on CCFRA's long established Guidelines on GMP for sterilisable flexible packaging operations for low acid foods (Technical Manual No. 4), this extensively revised and updated guide has been developed by a group of representatives actively involved in the manufacture and development of these types of products. It takes in packaging requirements (preformed, reel fed and secondary), filling techniques, sealing conditions, processing (both pasteurisation and sterilisation) and transportation. It also includes information on recommended quality assurance checks and on pouch defects. Written with a strong practical stance, the guide will be of use to both food and packaging companies using flexible sterilisable packaging for food and drink products.
Author: Lynneric Potter Publisher: ISBN: 9780905942803 Category : Food Languages : en Pages : 75
Book Description
There has been considerable recent growth in the use of flexible pouch packaging for heat preserved foods, which has generated new opportunities for presentation of products ranging from meats, vegetables, and rice and pasta ready-foods to sauces, desserts and pet food. Such products can be ambient stable or chilled and include many of the socalled REPFEDs (refrigerated pasteurised foods of extended durability). These developments have created the need for up-to-date guidance on in-pack heat processing of such products, to encourage and enable the adoption of good manufacturing practice. This document provides this guidance Based on CCFRA's long established Guidelines on GMP for sterilisable flexible packaging operations for low acid foods (Technical Manual No. 4), this extensively revised and updated guide has been developed by a group of representatives actively involved in the manufacture and development of these types of products. It takes in packaging requirements (preformed, reel fed and secondary), filling techniques, sealing conditions, processing (both pasteurisation and sterilisation) and transportation. It also includes information on recommended quality assurance checks and on pouch defects. Written with a strong practical stance, the guide will be of use to both food and packaging companies using flexible sterilisable packaging for food and drink products.
Author: Vazhiyil Venugopal Publisher: CRC Press ISBN: 1420027395 Category : Technology & Engineering Languages : en Pages : 506
Book Description
With global fish production falling behind demand, the aquaculture of selected species has become an effective method to augment fish availability. Unlike natural species, however, cultured fish have limited consumer appeal. Value addition techniques can not only help satisfy the rising consumer demand for processed fishery products but also enhanc
Author: P Richardson Publisher: Elsevier ISBN: 1845694694 Category : Technology & Engineering Languages : en Pages : 428
Book Description
Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat-preserved products packaged in innovative containers. This book reviews these advances in packaging formats and processing technologies and their application to produce higher quality, safer foods.Opening chapters cover innovative can designs and non-traditional packaging formats, such as retort pouches. The second part of the book reviews the developments in processing and process control technology required by newer types of packaging. Part three addresses the safety of in-pack processed foods, including concerns over pathogens and hazardous compounds in processed foods. The book concludes with chapters on novel methods to optimise the quality of particular types of in-pack processed foods such as fruit and vegetables, meat, poultry and fish products.In-pack processed foods: improving quality is a valuable reference for professionals involved in the manufacture of this important group of food products and those researching in this area. - Reviews advances in packaging formats and processing technologies - Covers innovative can designs and non-traditional packaging formats - Examines the safety of in-pack processed foods, including concerns over pathogens
Author: M. Brown Publisher: Elsevier ISBN: 1845694880 Category : Technology & Engineering Languages : en Pages : 686
Book Description
The key requirements for chilled food products are good quality and microbiological safety at the point of consumption. The first edition of Chilled foods quickly established itself as the standard work on these issues. This major new edition strengthens that reputation, with extensively revised and expanded coverage (including more than ten new chapters) and significant participation from those in the chilled food industry to increase the publication's relevance to practitioners. The introduction discusses key trends and influences in the chilled foods market. Part one explores the critical importance of raw material selection and packaging materials in final product quality, with expanded coverage of particular ingredients such as fish, cheese and poultry and a new contribution on chilled food packaging materials and technologies. Part two focuses on technologies and processes in the supply chain, with entirely new chapters on refrigeration, storage and transport and non-microbial hazards such as allergens, among others. Alongside are updated chapters on the important topics of hygienic design, cleaning and disinfection and temperature monitoring and measurement. Part three covers microbiological hazards, with new chapters on predictive microbiology and conventional and rapid analytical microbiology. The final part contains three new chapters devoted to essential issues in safety and quality management, such as shelf-life, quality and consumer acceptability. A wholly updated chapter on legislation and criteria completes the volume. Extensively revised and expanded, the third edition of Chilled foods is an essential reference for professionals involved in the manufacture of chilled food products. - Reviews key trends and influences in the chilled food market - Explores the importance of raw material selection and packaging materials in final product quality - Discusses technologies and processes in the supply chain, focusing on refrigeration, storage and transport
Author: J.A.G. Rees Publisher: Springer Science & Business Media ISBN: 9780442302825 Category : Business & Economics Languages : en Pages : 260
Book Description
Principles of heat preservation; heat processing equipment; aseptic processing and packaging of heat preserved foods in glass containers; packaging of heat preserved foods in plastic containers; leaker spoilage of foods heat processed in hermetically sealed containers; the effect of heat preservation on product quality; recommendations for the goodmanufacturing practice of heat preserved foods.
Author: Frank A. Paine Publisher: Springer Science & Business Media ISBN: 1461528100 Category : Technology & Engineering Languages : en Pages : 511
Book Description
This is the second edition of a successful title first published in 1983 and now therefore a decade out of date. The authors consider the development of the right package for a particular food in a particular market, from the point of view of the food technologist, the packaging engineer and those concerned with marketing. While the original format has been retained, the contents have been thoroughly revised to take account of the considerable advances made in recent years in the techniques of food processing, packaging and distribution. While efficient packaging is even more a necessity for every kind of food, whether fresh or processed, and is an essential link between the food producer and the consumer, the emphasis on its several functions has changed. Its basic function is to identify the product and ensure that it travels safely through the distribution system to the consumer. Packaging designed and constructed solely for this purpose adds little or nothing to the value of the product, merely preserving farm or processor freshness or preventing physical damage, and cost effectiveness is the sole criterion for success. If, however, the packaging facilitates the use of the product, is reusable or has an after-use, some extra value can be added to justify the extra cost and promote sales. Many examples of packaging providing such extra value can be cited over the last decade.
Author: Joseph D. Nally Publisher: CRC Press ISBN: 1420020935 Category : Medical Languages : en Pages : 418
Book Description
With global harmonization of regulatory requirements and quality standards and national and global business consolidations ongoing at a fast pace, pharmaceutical manufacturers, suppliers, contractors, and distributors are impacted by continual change. Offering a wide assortment of policy and guidance document references and interpretations, this Sixth Edition is significantly expanded to reflect the increase of information and changing practices in CGMP regulation and pharmaceutical manufacturing and control practices worldwide. An essential companion for every pharmaceutical professional, this guide is updated and expanded by a team of industry experts, each member with extensive experience in industry or academic settings.
Author: Magdy Hefnawy Publisher: Springer Science & Business Media ISBN: 9400710992 Category : Science Languages : en Pages : 263
Book Description
The global food-supply chain is vulnerable to threats from a variety of directions. Hence food security and safety remains a hot topic worldwide in academic research arenas and food industry practices. This book describes efforts from academia, government, and industry to counter food terrorism and to protect the food supply against any threat. In addition, it evaluates the global food supply, production capabilities, and food availability during and after disasters. Articles in the book assess food safety emergencies, and the prevention of, and response to deliberate contamination by microbial or chemical substances. Minimization of health and economic risks following a terrorist act or unintentional contamination is likewise discussed. The book also examines novel preservation techniques, methods to produce safe food products, and other concerns for ensuring a stable and safe food supply.
Author: Kit L. Yam Publisher: John Wiley & Sons ISBN: 0470541385 Category : Technology & Engineering Languages : en Pages : 1368
Book Description
The complete and authoritative guide to modern packaging technologies —updated and expanded From A to Z, The Wiley Encyclopedia of Packaging Technology, Third Edition covers all aspects of packaging technologies essential to the food and pharmaceutical industries, among others. This edition has been thoroughly updated and expanded to include important innovations and changes in materials, processes, and technologies that have occurred over the past decade. It is an invaluable resource for packaging technologists, scientists and engineers, students and educators, packaging material suppliers, packaging converters, packaging machinery manufacturers, processors, retailers, and regulatory agencies. In addition to updating and improving articles from the previous edition, new articles are also added to cover the recent advances and developments in packaging. Content new to this edition includes: Advanced packaging materials such as antimicrobial materials, biobased materials, nanocomposite materials, ceramic-coated films, and perforated films Advanced packaging technologies such as active and intelligent packaging, radio frequency identification (RFID), controlled release packaging, smart blending, nanotechnology, biosensor technology, and package integrity inspection Various aspects important to packaging such as sustainable packaging, migration, lipid oxidation, light protection, and intellectual property Contributions from experts in all-important aspects of packaging Extensive cross-referencing and easy-to-access information on all subjects Large, double-column format for easy reference
Author: Lynneric Potter
Author: Lynneric Potter
Author: Vazhiyil Venugopal
Author: P Richardson
Author: M. Brown
Author: J.A.G. Rees
Author: Frank A. Paine
Author: Joseph D. Nally
Author: 
Author: Magdy Hefnawy
Author: Kit L. Yam