BS 4325-14:2000, ISO 10632:2000 Overview

The British Standard BS 4325-14:2000, which aligns with the international standard ISO 10632:2000, represents an essential guideline for food technology professionals and industries. This standard details the methodology for calculating the specific heat of food products and ingredients, ensuring accuracy and consistency in thermal processing operations.

Compliance with BS 4325-14:2000 provides significant benefits for manufacturers and food technologists. Understanding the thermal properties of food is crucial for various applications, including cooking, pasteurization, and preservation processes. This standard offers a comprehensive framework that supports effective product development, quality assurance, and regulatory compliance.

BS 4325-14:2000 outlines specific procedures for measuring specific heat, thereby facilitating the evaluation of energy requirements during food processing stages. The standard also highlights the influence of ingredient composition and moisture content on specific heat, crucial for optimizing processing conditions to achieve desired product qualities.

Key Features and Benefits

• International Standardization: As an identical ISO standard, BS 4325-14:2000 provides a globally recognized set of guidelines, befitting international collaborations and standard compliance.
• Technical Accuracy: Enhanced precision in calculating specific heat values improves operational efficiency and product safety during thermal processing.
• Application Versatility: This standard is applicable across diverse food products, thus supporting a wide range of applications from processing to formulation and product innovation.
• Regulatory Compliance: Adhering to this standard ensures alignment with health and safety regulations, facilitating easier navigation through certification processes.

The BS 4325-14:2000 document is available in both PDF and hardcopy formats, with access at a price of £158.00, providing industry professionals with the essential tools needed for effective implementation of thermal processing methodologies.

Conclusion

In summary, the BS 4325-14:2000, ISO 10632:2000 standard is an invaluable resource for food technology practitioners seeking to optimize processing techniques for better product quality and safety. Investing in this standard amplifies your operational competencies, placing your organization at the forefront of food technology standards.