9. Regulations and safety

Quality management tools in the food industry are becoming increasingly important to ensure a safe product under appropriate working conditions. Various methods exist to identify the emergence of hazards that may occur . The concepts of hazard analysis critical control point (HACCP) [F 1 113] and hazard and operability study (HAZOP) are used to guarantee food safety and to optimize the...

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Conclusion

Bibliography

(1) - KHRAISHEH (M.A.M.), COOPER (T.J.R.), MAGEE (T.R.A.) - Microwave and air drying. Fundamental considerations and assumptions for the simplified thermal calculations of volumetric power absorption. - Journal of Food Engineering, vol. 33, p. 207 (1997).
(2) - FUNEBO...