学术
HACCP在变性淀粉生产中的应用研究
下载全文
[全文大小：234 K]
聂大任[1] 白卫东[2]
[1]广东省变性淀粉工程技术研究开发中心,广东佛山528000 [2]仲恺农业技术学院轻工食品学院,广东广州510225
国际标准刊号：ISSN 1671-9646
国内统一刊号：CN 14-1310
摘 要:
对氧化淀粉生产过程进行危害分析评估、关键控制点控制及相对应的HACCP计划的制定进行探讨，确立了湿法生产氧化淀粉过程中的过滤、水洗脱水、热风干燥和金属探测4个关键控制点，制定了相关的关键限值、监控程序和纠编措施，从而为提高氧化淀粉生产过程中的质量和安全性提供保障。[著者文摘]
文章出处:
《农产品加工．学刊》-2007年11期 -90-93页
Nongchanpin Jlagong.Xuekan
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1671-9646（2007）11-0090-04
相关文章:
Study on the Application of HACCP System in Starch Processing
Nie Daren, Bai Weidong（1. Research ＆ Development Center of Modified Starch Guangdong, Foshan, Guangdong 528000, China; 2. School of Light and Food Science, Zhongkai Agricultural and Technical College, Guangzhou 510225, China）
Abstract:
The paper studied that HACCP projects was established, critical control point was controlled, hazard analyzed was evaluated in oxidation starch procedure in production, filtration, bath and dehydration, sirocco desicalion, metal detect were confirmed as critical control points, critical limits, monitor procedures, corrective actions were established, as was that the safety and quality were improved.[著者文摘]
Key words:
HACCP; hazard anaylsis; critical control point; critical limits
收稿日期: 2007-09-04
更多评论>>文章评论
更多>>免费文章
cqvip.com