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Application of alternative food-preservation technologies to enhance food safety and stability [[electronic resource] /] / editors, Antonio Bevilacqua, Maria Rosaria Corbo, Milena Sinigaglia
| Application of alternative food-preservation technologies to enhance food safety and stability [[electronic resource] /] / editors, Antonio Bevilacqua, Maria Rosaria Corbo, Milena Sinigaglia |
| Pubbl/distr/stampa | [S.l.], : Bentham e Books, [2010] |
| Descrizione fisica | 1 online resource (215 p.) |
| Disciplina | 664.028 |
| Altri autori (Persone) |
BevilacquaAntonio
CorboMaria Rosaria SinigagliaMilena |
| Soggetto topico |
Food - Preservation
Food handling |
| Soggetto genere / forma | Electronic books. |
| ISBN | 1-60805-096-3 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 01Title.pdf; 02 Cover Page; 03 eBooks End User License Agreement-Website; 04 contents; 06 PREFACE; 08 CHAPTER 1; 09 CHAPTER 2; 10 CHAPTER 3; 11 CHAPTER 4; 12 CHAPTER 5; 13 CHAPTER 6; 14 CHAPTER 7; 15 CHAPTER 8; 16 CHAPTER 9; 17 CHAPTER 10; 18 APPENDIX I; 19 APPENDIX II; 20 Index |
| Record Nr. | UNINA-9910460429003321 |
| [S.l.], : Bentham e Books, [2010] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Application of alternative food-preservation technologies to enhance food safety and stability [[electronic resource] /] / editors, Antonio Bevilacqua, Maria Rosaria Corbo, Milena Sinigaglia
| Application of alternative food-preservation technologies to enhance food safety and stability [[electronic resource] /] / editors, Antonio Bevilacqua, Maria Rosaria Corbo, Milena Sinigaglia |
| Pubbl/distr/stampa | [S.l.], : Bentham e Books, [2010] |
| Descrizione fisica | 1 online resource (215 p.) |
| Disciplina | 664.028 |
| Altri autori (Persone) |
BevilacquaAntonio
CorboMaria Rosaria SinigagliaMilena |
| Soggetto topico |
Food - Preservation
Food handling |
| ISBN | 1-60805-096-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 01Title.pdf; 02 Cover Page; 03 eBooks End User License Agreement-Website; 04 contents; 06 PREFACE; 08 CHAPTER 1; 09 CHAPTER 2; 10 CHAPTER 3; 11 CHAPTER 4; 12 CHAPTER 5; 13 CHAPTER 6; 14 CHAPTER 7; 15 CHAPTER 8; 16 CHAPTER 9; 17 CHAPTER 10; 18 APPENDIX I; 19 APPENDIX II; 20 Index |
| Record Nr. | UNINA-9910785412603321 |
| [S.l.], : Bentham e Books, [2010] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Application of alternative food-preservation technologies to enhance food safety and stability [[electronic resource] /] / editors, Antonio Bevilacqua, Maria Rosaria Corbo, Milena Sinigaglia
| Application of alternative food-preservation technologies to enhance food safety and stability [[electronic resource] /] / editors, Antonio Bevilacqua, Maria Rosaria Corbo, Milena Sinigaglia |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | [S.l.], : Bentham e Books, [2010] |
| Descrizione fisica | 1 online resource (215 p.) |
| Disciplina | 664.028 |
| Altri autori (Persone) |
BevilacquaAntonio
CorboMaria Rosaria SinigagliaMilena |
| Soggetto topico |
Food - Preservation
Food handling |
| ISBN | 1-60805-096-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 01Title.pdf; 02 Cover Page; 03 eBooks End User License Agreement-Website; 04 contents; 06 PREFACE; 08 CHAPTER 1; 09 CHAPTER 2; 10 CHAPTER 3; 11 CHAPTER 4; 12 CHAPTER 5; 13 CHAPTER 6; 14 CHAPTER 7; 15 CHAPTER 8; 16 CHAPTER 9; 17 CHAPTER 10; 18 APPENDIX I; 19 APPENDIX II; 20 Index |
| Record Nr. | UNINA-9910826250703321 |
| [S.l.], : Bentham e Books, [2010] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Aviation food safety [[electronic resource] /] / Erica Sheward
| Aviation food safety [[electronic resource] /] / Erica Sheward |
| Autore | Sheward Erica |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 |
| Descrizione fisica | 1 online resource (410 p.) |
| Disciplina |
363.72/96
363.7296 664.07 |
| Soggetto topico |
Food handling
Food contamination - Prevention Food - Safety measures Airlines - Food service |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-74343-3
9786610743438 0-470-79837-8 0-470-99565-3 1-4051-7151-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Aviation Food Safety; Dedications; Contents; About the author; Foreword; Preface; Acknowledgements; Abbreviations; Introduction; 1 Aviation safety and its impact on the global economy; Aviation statistics - the crash effect and potential economic impact; What constitutes aviation safety?; The pilot factor; Is food safety a major aviation safety issue?; Aviation food safety and the global food chain link; 2 Consumer perceptions - fact or fiction?; Airline catering overview; The consumer view and how it drives the airline product; Buy on board - the battle of the brands
How safe is airline food?Causative factors of food poisoning outbreaks associated with meals on aircraft; Chain of events; 3 Current codes of practice; The International Health Regulations (IHR); Comparison of roles of WTO, WHO and CAC; Impact of IHR on airlines' food safety policies; IATA and ICAO guidelines; Delivery and acceptance of catering supplies; Meal and beverage service to the flight crew; Food safety and hygiene - risks and prevention; Crew personal hygiene; Delayed flights; Suspected food poisoning; Special meals; Galley and equipment hygiene; Potable water and ice; Insects Impact of non-regulatory format of industry directivesFood safety legislation; Catering standards versus food manufacturing protocols; Food labelling legislation; Manufacturing-style approaches to airline catering labelling; Special-meal labelling; IFCA and IFSA World Food Safety Guidelines; WHO guidelines; Terrorist Threats To Food; Guide To Hygiene and Sanitation in Aviation; 4 Have Airlines Considered Crisis Prevention?; Management programmes required to facilitate HACCP implementation; Education and training programmes essential to HACCP implementation; People and process analysis Training requirementsDeveloping a manufacturing-based HACCP study; Product and process evaluation; Defining operational procedures to comply with the seven principles of HACCP; Principle 1: Conduct a hazard analysis; Principle 2: Determine the critical control points (CCPs); Principle 3: Establish critical limits; Principle 4: Establish a system to monitor control of the CCPs; Principle 5: Establish corrective actions to be taken when monitoring indicates that a CCP is not under control; Principle 6: Establish procedures for verification to confirm that the HACCP system is working effectively Principle 7: Establish appropriate documentation concerning all procedures and records appropriate to HACCP principles and their applicationAviation catering HACCP versus manufacturing HACCP; 5 Implementing manufacturing SOPs to achieve aviation food safety utopia; Product development; Product-generic issues for consideration; Product-specific issues for consideration; Development issues; Supplier outsourcing; Raw material procurement; End product specifications; Goods receipt; Production protocols; Assembly protocols; Labelling and shelf-life attribution; Despatch protocols Verification microbiology and product recall |
| Record Nr. | UNINA-9910143290103321 |
Sheward Erica
|
||
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Aviation food safety [[electronic resource] /] / Erica Sheward
| Aviation food safety [[electronic resource] /] / Erica Sheward |
| Autore | Sheward Erica |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 |
| Descrizione fisica | 1 online resource (410 p.) |
| Disciplina |
363.72/96
363.7296 664.07 |
| Soggetto topico |
Food handling
Food contamination - Prevention Food - Safety measures Airlines - Food service |
| ISBN |
1-280-74343-3
9786610743438 0-470-79837-8 0-470-99565-3 1-4051-7151-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Aviation Food Safety; Dedications; Contents; About the author; Foreword; Preface; Acknowledgements; Abbreviations; Introduction; 1 Aviation safety and its impact on the global economy; Aviation statistics - the crash effect and potential economic impact; What constitutes aviation safety?; The pilot factor; Is food safety a major aviation safety issue?; Aviation food safety and the global food chain link; 2 Consumer perceptions - fact or fiction?; Airline catering overview; The consumer view and how it drives the airline product; Buy on board - the battle of the brands
How safe is airline food?Causative factors of food poisoning outbreaks associated with meals on aircraft; Chain of events; 3 Current codes of practice; The International Health Regulations (IHR); Comparison of roles of WTO, WHO and CAC; Impact of IHR on airlines' food safety policies; IATA and ICAO guidelines; Delivery and acceptance of catering supplies; Meal and beverage service to the flight crew; Food safety and hygiene - risks and prevention; Crew personal hygiene; Delayed flights; Suspected food poisoning; Special meals; Galley and equipment hygiene; Potable water and ice; Insects Impact of non-regulatory format of industry directivesFood safety legislation; Catering standards versus food manufacturing protocols; Food labelling legislation; Manufacturing-style approaches to airline catering labelling; Special-meal labelling; IFCA and IFSA World Food Safety Guidelines; WHO guidelines; Terrorist Threats To Food; Guide To Hygiene and Sanitation in Aviation; 4 Have Airlines Considered Crisis Prevention?; Management programmes required to facilitate HACCP implementation; Education and training programmes essential to HACCP implementation; People and process analysis Training requirementsDeveloping a manufacturing-based HACCP study; Product and process evaluation; Defining operational procedures to comply with the seven principles of HACCP; Principle 1: Conduct a hazard analysis; Principle 2: Determine the critical control points (CCPs); Principle 3: Establish critical limits; Principle 4: Establish a system to monitor control of the CCPs; Principle 5: Establish corrective actions to be taken when monitoring indicates that a CCP is not under control; Principle 6: Establish procedures for verification to confirm that the HACCP system is working effectively Principle 7: Establish appropriate documentation concerning all procedures and records appropriate to HACCP principles and their applicationAviation catering HACCP versus manufacturing HACCP; 5 Implementing manufacturing SOPs to achieve aviation food safety utopia; Product development; Product-generic issues for consideration; Product-specific issues for consideration; Development issues; Supplier outsourcing; Raw material procurement; End product specifications; Goods receipt; Production protocols; Assembly protocols; Labelling and shelf-life attribution; Despatch protocols Verification microbiology and product recall |
| Record Nr. | UNISA-996214598403316 |
|
Sheward Erica
|
||
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Aviation food safety [[electronic resource] /] / Erica Sheward
| Aviation food safety [[electronic resource] /] / Erica Sheward |
| Autore | Sheward Erica |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 |
| Descrizione fisica | 1 online resource (410 p.) |
| Disciplina |
363.72/96
363.7296 664.07 |
| Soggetto topico |
Food handling
Food contamination - Prevention Food - Safety measures Airlines - Food service |
| ISBN |
1-280-74343-3
9786610743438 0-470-79837-8 0-470-99565-3 1-4051-7151-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Aviation Food Safety; Dedications; Contents; About the author; Foreword; Preface; Acknowledgements; Abbreviations; Introduction; 1 Aviation safety and its impact on the global economy; Aviation statistics - the crash effect and potential economic impact; What constitutes aviation safety?; The pilot factor; Is food safety a major aviation safety issue?; Aviation food safety and the global food chain link; 2 Consumer perceptions - fact or fiction?; Airline catering overview; The consumer view and how it drives the airline product; Buy on board - the battle of the brands
How safe is airline food?Causative factors of food poisoning outbreaks associated with meals on aircraft; Chain of events; 3 Current codes of practice; The International Health Regulations (IHR); Comparison of roles of WTO, WHO and CAC; Impact of IHR on airlines' food safety policies; IATA and ICAO guidelines; Delivery and acceptance of catering supplies; Meal and beverage service to the flight crew; Food safety and hygiene - risks and prevention; Crew personal hygiene; Delayed flights; Suspected food poisoning; Special meals; Galley and equipment hygiene; Potable water and ice; Insects Impact of non-regulatory format of industry directivesFood safety legislation; Catering standards versus food manufacturing protocols; Food labelling legislation; Manufacturing-style approaches to airline catering labelling; Special-meal labelling; IFCA and IFSA World Food Safety Guidelines; WHO guidelines; Terrorist Threats To Food; Guide To Hygiene and Sanitation in Aviation; 4 Have Airlines Considered Crisis Prevention?; Management programmes required to facilitate HACCP implementation; Education and training programmes essential to HACCP implementation; People and process analysis Training requirementsDeveloping a manufacturing-based HACCP study; Product and process evaluation; Defining operational procedures to comply with the seven principles of HACCP; Principle 1: Conduct a hazard analysis; Principle 2: Determine the critical control points (CCPs); Principle 3: Establish critical limits; Principle 4: Establish a system to monitor control of the CCPs; Principle 5: Establish corrective actions to be taken when monitoring indicates that a CCP is not under control; Principle 6: Establish procedures for verification to confirm that the HACCP system is working effectively Principle 7: Establish appropriate documentation concerning all procedures and records appropriate to HACCP principles and their applicationAviation catering HACCP versus manufacturing HACCP; 5 Implementing manufacturing SOPs to achieve aviation food safety utopia; Product development; Product-generic issues for consideration; Product-specific issues for consideration; Development issues; Supplier outsourcing; Raw material procurement; End product specifications; Goods receipt; Production protocols; Assembly protocols; Labelling and shelf-life attribution; Despatch protocols Verification microbiology and product recall |
| Record Nr. | UNINA-9910830696403321 |
|
Sheward Erica
|
||
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Aviation food safety [[electronic resource] /] / Erica Sheward
| Aviation food safety [[electronic resource] /] / Erica Sheward |
| Autore | Sheward Erica |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 |
| Descrizione fisica | 1 online resource (410 p.) |
| Disciplina |
363.72/96
363.7296 664.07 |
| Soggetto topico |
Food handling
Food contamination - Prevention Food - Safety measures Airlines - Food service |
| ISBN |
1-280-74343-3
9786610743438 0-470-79837-8 0-470-99565-3 1-4051-7151-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Aviation Food Safety; Dedications; Contents; About the author; Foreword; Preface; Acknowledgements; Abbreviations; Introduction; 1 Aviation safety and its impact on the global economy; Aviation statistics - the crash effect and potential economic impact; What constitutes aviation safety?; The pilot factor; Is food safety a major aviation safety issue?; Aviation food safety and the global food chain link; 2 Consumer perceptions - fact or fiction?; Airline catering overview; The consumer view and how it drives the airline product; Buy on board - the battle of the brands
How safe is airline food?Causative factors of food poisoning outbreaks associated with meals on aircraft; Chain of events; 3 Current codes of practice; The International Health Regulations (IHR); Comparison of roles of WTO, WHO and CAC; Impact of IHR on airlines' food safety policies; IATA and ICAO guidelines; Delivery and acceptance of catering supplies; Meal and beverage service to the flight crew; Food safety and hygiene - risks and prevention; Crew personal hygiene; Delayed flights; Suspected food poisoning; Special meals; Galley and equipment hygiene; Potable water and ice; Insects Impact of non-regulatory format of industry directivesFood safety legislation; Catering standards versus food manufacturing protocols; Food labelling legislation; Manufacturing-style approaches to airline catering labelling; Special-meal labelling; IFCA and IFSA World Food Safety Guidelines; WHO guidelines; Terrorist Threats To Food; Guide To Hygiene and Sanitation in Aviation; 4 Have Airlines Considered Crisis Prevention?; Management programmes required to facilitate HACCP implementation; Education and training programmes essential to HACCP implementation; People and process analysis Training requirementsDeveloping a manufacturing-based HACCP study; Product and process evaluation; Defining operational procedures to comply with the seven principles of HACCP; Principle 1: Conduct a hazard analysis; Principle 2: Determine the critical control points (CCPs); Principle 3: Establish critical limits; Principle 4: Establish a system to monitor control of the CCPs; Principle 5: Establish corrective actions to be taken when monitoring indicates that a CCP is not under control; Principle 6: Establish procedures for verification to confirm that the HACCP system is working effectively Principle 7: Establish appropriate documentation concerning all procedures and records appropriate to HACCP principles and their applicationAviation catering HACCP versus manufacturing HACCP; 5 Implementing manufacturing SOPs to achieve aviation food safety utopia; Product development; Product-generic issues for consideration; Product-specific issues for consideration; Development issues; Supplier outsourcing; Raw material procurement; End product specifications; Goods receipt; Production protocols; Assembly protocols; Labelling and shelf-life attribution; Despatch protocols Verification microbiology and product recall |
| Record Nr. | UNINA-9910840703003321 |
|
Sheward Erica
|
||
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Campylobacter, questions and answers
| Campylobacter, questions and answers |
| Edizione | [Revised August 2012.] |
| Pubbl/distr/stampa | [Washington, D.C.] : , : United States Department of Agriculture, Food Safety and Inspection Service, , 2012 |
| Descrizione fisica | 1 online resource (3 unnumbered pages) : illustrations |
| Soggetto topico |
Campylobacter infections
Campylobacter Food handling |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Food Safety Information |
| Record Nr. | UNINA-9910700987403321 |
| [Washington, D.C.] : , : United States Department of Agriculture, Food Safety and Inspection Service, , 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Canned citrus processing : techniques, equipment, and food safety / / Yang Shan, editor-in-chief
| Canned citrus processing : techniques, equipment, and food safety / / Yang Shan, editor-in-chief |
| Pubbl/distr/stampa | Amsterdam, Netherlands : , : Academic Press, , 2016 |
| Descrizione fisica | 1 online resource (192 p.) |
| Disciplina | 338.174304 |
| Soggetto topico |
Citrus fruit industry
Canned fruit Food handling |
| ISBN | 0-12-804702-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Canned Citrus Processing; Copyright; Contents; Preface; One - Overview of the Canned Citrus Industry; 1.1 INDUSTRY BACKGROUND; 1.2 HISTORY OF DEVELOPMENT; 1.2.1 Starting Stage (1959-1969); 1.2.2 Development Stage (1970s to the Mid-1980s); 1.2.3 Prosperous Stage (1990s to the Present Day); 1.3 CURRENT INDUSTRIAL SITUATION; Two - Canned Citrus Processing; 2.1 BACKGROUND; 2.2 CATEGORIES OF CANNED FOODS; 2.3 PRESERVATION PRINCIPLES OF CANNED FOODS; 2.3.1 Effect of Exhausting on Preservation of Canned Products; 2.3.2 Effect of Sealing on the Preservation of Canned Products
2.6.1 Microwave Technique for Food Sterilization and Preservation2.6.2 Ohmic Sterilization; 2.6.3 Pulsed Light Sterilization Technology; 2.6.4 Ozone Sterilization Technique; 2.6.5 High-Pressure Sterilization; 2.6.6 Pulsed Electric Field; 2.6.7 Electrostatic Sterilization; 2.6.8 Magnetic Sterilization; 2.6.9 Induction Electronic Sterilization; 2.6.10 Other Sterilization Techniques; Three - Machinery and Equipment for Canned Citrus Product Processing; 3.1 MATERIAL HANDLING MACHINERY AND EQUIPMENT; 3.1.1 Belt-Driven Conveyors; 3.1.2 Bucket Elevator; 3.1.3 Spiral Conveyor 3.2 CLEANING MACHINERY AND EQUIPMENT3.2.1 Cleaning Machinery for Raw Citrus Materials; 3.2.2 Cleaning Machinery for Packaging Containers; 3.3 MACHINERY AND EQUIPMENT FOR PROCESSING RAW CITRUS MATERIALS AND SEMIFINISHED PRODUCTS; 3.3.1 Citrus-Sorting Machine; 3.3.2 Scraper-Style Continuous Citrus Peel-Heating Machine; 3.3.3 Orange Segment-Sorting Machine; 3.3.4 Pilot Equipment for Removing Citrus Sac Coating by Complex Enzyme; 3.4 EXHAUST AND STERILIZATION MACHINERY AND EQUIPMENT; 3.4.1 Exhaust Machinery and Equipment; 3.4.2 Sterilization Equipment; 3.5 PACKAGING MACHINERY AND EQUIPMENT 3.5.1 GT786 Automatic Vacuum Juice-Filling Machine3.5.2 Sealing Machinery for Canned Citrus Segment Products; 3.5.3 Spinning Capper; 3.5.4 Vacuum-Packaging Machine; 3.5.5 Labeling Machine; 3.5.6 Packing Machine; 3.5.7 Carton-Sealing Machine; 3.5.8 Strapping Machine; 3.6 TYPICAL CANNED CITRUS-PROCESSING PRODUCTION LINE; Four - Quality and Safety Control during Citrus Processing; 4.1 LIMITS AND REQUIREMENTS FOR PESTICIDE RESIDUES, CONTAMINANTS, AND ADDITIVESIN CITRUS AND CANNED PRODUCTS ACCORDINGTO NATIONAL STANDARDS; 4.2 HAZARD ANALYSIS AND CRITICAL CONTROL POINTS FOR CANNED CITRUS PROCESSING 4.2.1 Hazard Analysis and Critical Control Points Overview |
| Record Nr. | UNINA-9910797992603321 |
| Amsterdam, Netherlands : , : Academic Press, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Canned citrus processing : techniques, equipment, and food safety / / Yang Shan, editor-in-chief
| Canned citrus processing : techniques, equipment, and food safety / / Yang Shan, editor-in-chief |
| Pubbl/distr/stampa | Amsterdam, Netherlands : , : Academic Press, , 2016 |
| Descrizione fisica | 1 online resource (192 p.) |
| Disciplina | 338.174304 |
| Soggetto topico |
Citrus fruit industry
Canned fruit Food handling |
| ISBN | 0-12-804702-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Canned Citrus Processing; Copyright; Contents; Preface; One - Overview of the Canned Citrus Industry; 1.1 INDUSTRY BACKGROUND; 1.2 HISTORY OF DEVELOPMENT; 1.2.1 Starting Stage (1959-1969); 1.2.2 Development Stage (1970s to the Mid-1980s); 1.2.3 Prosperous Stage (1990s to the Present Day); 1.3 CURRENT INDUSTRIAL SITUATION; Two - Canned Citrus Processing; 2.1 BACKGROUND; 2.2 CATEGORIES OF CANNED FOODS; 2.3 PRESERVATION PRINCIPLES OF CANNED FOODS; 2.3.1 Effect of Exhausting on Preservation of Canned Products; 2.3.2 Effect of Sealing on the Preservation of Canned Products
2.6.1 Microwave Technique for Food Sterilization and Preservation2.6.2 Ohmic Sterilization; 2.6.3 Pulsed Light Sterilization Technology; 2.6.4 Ozone Sterilization Technique; 2.6.5 High-Pressure Sterilization; 2.6.6 Pulsed Electric Field; 2.6.7 Electrostatic Sterilization; 2.6.8 Magnetic Sterilization; 2.6.9 Induction Electronic Sterilization; 2.6.10 Other Sterilization Techniques; Three - Machinery and Equipment for Canned Citrus Product Processing; 3.1 MATERIAL HANDLING MACHINERY AND EQUIPMENT; 3.1.1 Belt-Driven Conveyors; 3.1.2 Bucket Elevator; 3.1.3 Spiral Conveyor 3.2 CLEANING MACHINERY AND EQUIPMENT3.2.1 Cleaning Machinery for Raw Citrus Materials; 3.2.2 Cleaning Machinery for Packaging Containers; 3.3 MACHINERY AND EQUIPMENT FOR PROCESSING RAW CITRUS MATERIALS AND SEMIFINISHED PRODUCTS; 3.3.1 Citrus-Sorting Machine; 3.3.2 Scraper-Style Continuous Citrus Peel-Heating Machine; 3.3.3 Orange Segment-Sorting Machine; 3.3.4 Pilot Equipment for Removing Citrus Sac Coating by Complex Enzyme; 3.4 EXHAUST AND STERILIZATION MACHINERY AND EQUIPMENT; 3.4.1 Exhaust Machinery and Equipment; 3.4.2 Sterilization Equipment; 3.5 PACKAGING MACHINERY AND EQUIPMENT 3.5.1 GT786 Automatic Vacuum Juice-Filling Machine3.5.2 Sealing Machinery for Canned Citrus Segment Products; 3.5.3 Spinning Capper; 3.5.4 Vacuum-Packaging Machine; 3.5.5 Labeling Machine; 3.5.6 Packing Machine; 3.5.7 Carton-Sealing Machine; 3.5.8 Strapping Machine; 3.6 TYPICAL CANNED CITRUS-PROCESSING PRODUCTION LINE; Four - Quality and Safety Control during Citrus Processing; 4.1 LIMITS AND REQUIREMENTS FOR PESTICIDE RESIDUES, CONTAMINANTS, AND ADDITIVESIN CITRUS AND CANNED PRODUCTS ACCORDINGTO NATIONAL STANDARDS; 4.2 HAZARD ANALYSIS AND CRITICAL CONTROL POINTS FOR CANNED CITRUS PROCESSING 4.2.1 Hazard Analysis and Critical Control Points Overview |
| Record Nr. | UNINA-9910825499103321 |
| Amsterdam, Netherlands : , : Academic Press, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Food handling
(60)
- Food industry and trade (11)
- Food - Safety measures (9)
- Food contamination (8)
- Acrylamide (6)