Alternative Food Preservation: Pasteurization - Food Safety Webinar By ComplianceOnline (Food Safety)
Venue: Online Event
|Event Date/Time: Mar 03, 2011||End Date/Time: Mar 03, 2011|
Pasteurization is a unit operation directed towards prevention of microbial growth of pathogenic and spoilage microorganisms through their removal or inactivation and is used to extend shelf-life of foods. Traditionally, the food industry used heat to pasteurize foods. In current times, where the role of the consumer has become leading and necessary, food production systems are no longer supply-driven but become more demand-driven. As a result of consumer demands for foods that are fresher, more natural, or minimally processed and additive-free, new physical methods of treatment are emerging for shelf-life extension and are under broad development. The application of novel technologies has also led to the new definition of this unit operation.
We will compare traditional and emerging technologies' terms and definitions of pasteurization as essential unit operation in the production of different groups of food products for instance, acid and low acid categories. In addition, general approaches, similarities and differences for the establishment of pasteurization process using traditional thermal and alternative techniques will be presented.
Get an understanding of the new technologies that can be used for unit operations of sterilisation and pasteurisation and requirements for process design.
Assist to make the right choices to satisfy modern society requirements for safe and healthy products.
Understand the new regulatory terms and definitions.
Understand the specific emerging technologies that are the best fit for different categories of foods.
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