Pasteurisation: A Food Industry Practical Guide (Second Edition) - Guideline 51, eBook

Author: J.E. Gaze
Publisher: Campden BRI

This guideline provides in-depth information on the pasteurisation process, helping food and drink manufacturers to safely apply the principles to their products.

It explains the principles of pasteurisation and considers its use in the context of a range of manufacturing options. It emphasises that pasteurisation is a series of heat treatments rather than a uniform process and highlights the factors that must be considered during application, including the material being pasteurised, pH, storage temperature, pack atmosphere and water activity.

Contents include:

  • Principles of pasteurisation
  • Manufacturing options
  • Food products - examples of typical heat treatments
  • Validation of pasteurisation process

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