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
