MÉTODO PARA LA EVALUACIÓN DE LA PASTEURIZACIÓN EN
LÍNEA DE LOS EQUIPOS DE PROCESADO DE ALIMENTO
EHEDG 1993
Seiten / pages: 13
Preis Euro / price Euro: 119,00
EHEDG-Mitglied Euro / EHEDG-Member: 59,50
Food processing equipment that cannot be or does not need to be sterilised may need to be pasteurised to inactivate relevant vegetative micro-organisms and fungal spores. It is important to test the hygienic characteristics of such equipment to ensure that it can be pasteurised effectively. This document describes a test procedure to determine whether equipment can be pasteurised by circulation with hot water.
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