QACCP Analyse in der Verarbeitung von biologischer Säuglingsnahrung

The aim of the study was to evaluate the quality influencing processing steps based on the processes of carrot baby food. Once the processing conditions were identified, the possibilities for alternative processing techniques will be explored to improve the overall product and process quality. Next to the food safety (hazard) in the food processing the quality aspect is getting more and more important and an analyse system to optimise the process needs to be established (QualityAnalysisCriticalControlPoint).
Organic carrots (Daucus carota, Maestro variety) were processed in a pilot plant trail according a carrot puree process typical in baby food industry. The samples differed regarding the treatment of the raw material prior the sterilization process. Different factors affecting the process like processing time and temperature were documented.
It can be concluded that the treatment of the raw material prior the sterilization process can be a critical point according to the process quality. Also great variations in inside temperature are possible among the samples going through the sterilization process. Since the process time is adjusted by the coldest sample, it is important to follow the factors affecting the heat transfer.