NO - Besoin d'assistance

Processing and Bioavailability (WG2) page 40
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We can now summarise the result of the RCPL analysis (Table 5).
Table 5. - Hazard Analysis for RCPL (Relevant Control Point for Lycopene content
reduction)
Step Hazard RCPL
Handling and transport
Operations
Raw material storage
common
to all types Heat stabilisation treatments
of
L
L
D
No
No
Yes
products
I
Packaging O Yes
Storage of finished products O
I
Yes
Crushing and Breaking of tomatoes (juice, puree,
paste)
D No
Refining (juice, puree, paste) L No
Operations
D
specific
O
for each
type of
product
Other mechanical actions (homogenisation, pumping,
etc.) for juice, puree, paste)
Evaporation ( puree, paste)
O
D
No
No
Peeling (whole and non-whole peeled tomatoes) L
D
Yes
drying (powder, flakes) D
O
No
Ingredients (lipophilic or hydrophilic) D n.d.
Sec
O
Proc
I
Cooking (industrial and domestic) D
O
I
n.d.
Freezing O n.d.
High pressures
New
Microwave heating
processes
Electric heating
?
D
D
n.d.
n.d.
n.d.