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Temperature monitoring in industrial food processing and the implications for the control of food safety through HACCP system.

Author(s) : MRAZ I., SIMKO P.

Summary

These proceedings contain 38 papers of this conference/workshop/practical instruction course co-sponsored by the IIR, the European Commission DGXII, the Food Research Institute Prague, the Institute of Chemical Technology Prague and the Czech Technical University, held in Prague, Czech Republic, June 23-25, 1997. This conference/workshop served as a means of disseminating the results of the EU PECO project (CIPA-CT93-0240). An important part of the event was the "hands-on" demonstration of new modelling software. Main topics: computational fluid dynamics; thermal processing; predictive microbiology and microbial and chemical spoilage; industrial case studies and hands-on PC modelling. The papers will be abstracted in a future issue of the IIR Bulletin.

Details

  • Original title: Temperature monitoring in industrial food processing and the implications for the control of food safety through HACCP system.
  • Record ID : 1999-0897
  • Languages: English
  • Source: Modelling of thermal properties and behaviour of foods during production, storage and distribution. Proceedings.
  • Publication date: 1997/06/23
  • Document available for consultation in the library of the IIR headquarters only.

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