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Risk assessment in miscellaneous food processing industries including producers of vegetables and spices
(VTT Technical Research Center of Finland, 2008)
Testing foods for pathogenic and spoilage bacteria is the cornerstone to ensuring a safe and wholesome food supply. The methods for monitoring of microbial contamination are based on the following principles: → Cultivation ...
Fault detection and diagnosis in a food pasteurization process with Hidden Markov Models
Hidden Markov Models (HMM) are used to detect abnormal operation of dynamic processes and diagnose sensor and actuator faults. The method is illustrated by monitoring the operation of a pasteurization plant and diagnosing ...
HACCP with multivariate process monitoring and fault diagnosis techniques: Application to a food pasteurization process
Multivariate statistical process monitoring (SPM), and fault detection and diagnosis (FDD) methods are developed to monitor the critical control points (CCPs) in a continuous food pasteurization process. Multivariate SPM ...
Rheological properties of liquid egg products (LEPS)
(Taylor & Francis, 2008-04)
Rheological properties were determined at 4°C (refrigerated temperature), 25°C (room temperature), 60°C (pasteurization temperature) for liquid whole egg (LWE) and liquid egg yolk (LEY) and 4, 25, 55.6°C for liquid egg ...