| HACCP在变性淀粉生产中的应用研究 |
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| 引用本文： | 聂大任,白卫东. HACCP在变性淀粉生产中的应用研究[J]. 农产品加工．学刊, 2007, 0(11): 90-93 |
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| 作者姓名： | 聂大任 白卫东 |
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| 作者单位： | 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 |
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| 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。
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| 关 键 词： | HACCP 危害分析 关键控制点 关键限值 |
| 文章编号： | 1671-9646（2007）11-0090-04 |
| 修稿时间： | 2007-09-04 |
Study on the Application of HACCP System in Starch Processing |
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| Nie Daren,Bai Weidong. Study on the Application of HACCP System in Starch Processing[J]. Nongchanpin Jlagong.Xuekan, 2007, 0(11): 90-93 |
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| Authors: | Nie Daren Bai Weidong |
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| 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. |
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| Keywords: | HACCP |
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