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Validation and Verification of a Food Process
date:Jun 14, 2016
of a particular organism. Fortunately, pineapple juice is an acid product, avoiding the complications of pressure retorting to control botulism. It is desirable to minimize the extra time that juice is at this elevated temperature but critical that no cans are filled at lower than the target fill temperature. The headspace of the cans must be flushed with steam and/or nitrogen to minimize oxidation and detinning. This is especially important with the reduced tin layers in use today. Finally, th

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