Drying Process Validation
Started by michela78, Jul 13 2010 08:01 AM
Dear all,
I don't know if I'm in the right forum. I would like to know how to validate the drying process for the dried pasta. The drying pasta is the results of the "union" of 3 paramters: humidity, temperature and time of drying? How we can validate a drying specification? Through the historical data?Is it sufficient? Can we do the validation internally?
Many thanks in advance
Michela
I don't know if I'm in the right forum. I would like to know how to validate the drying process for the dried pasta. The drying pasta is the results of the "union" of 3 paramters: humidity, temperature and time of drying? How we can validate a drying specification? Through the historical data?Is it sufficient? Can we do the validation internally?
Many thanks in advance
Michela
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Dear Michela,
Welcome to the forum !
Validate for ISO 22000 or ??
It may depend on what you mean by specification ? Microbiological hazard?
I know nothing about pasta but a quick general answer is that appropriate (eg equivalent processes / hazards), referencable, external (especially official) historical data is often acceptable IMEX.
As an example, meat cooking procedures use published time / temperature parameters taken from the US Food Code as critical limits to validate product microbiological safety.
Internally generated validations are usable depending on the specific hazard but obviously the theory / results are more likely to be questioned for "correctness".
Rgds / Charles.C
Welcome to the forum !
Validate for ISO 22000 or ??
It may depend on what you mean by specification ? Microbiological hazard?
I know nothing about pasta but a quick general answer is that appropriate (eg equivalent processes / hazards), referencable, external (especially official) historical data is often acceptable IMEX.
As an example, meat cooking procedures use published time / temperature parameters taken from the US Food Code as critical limits to validate product microbiological safety.
Internally generated validations are usable depending on the specific hazard but obviously the theory / results are more likely to be questioned for "correctness".
Rgds / Charles.C
Drying and storing clean utensils and parts in utility sinks
Drying Food Contact Brushes
Direct vs. Indirect Heat for Drying Systems
SQF Requirements - Sun Drying Product
Is anyone aware of any recent publications on the benefits of freeze drying?
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