By Tatiana Koutchma
Adapting excessive Hydrostatic strain (HPP) for foodstuff Processing Operations provides advertisement advantages of HPP know-how for particular processing operations within the meals undefined, together with uncooked and ready-to-eat (RTE) meat processing, dairy and seafood items, beverages and drinks, and different rising procedures.
The e-book provides excessive hydrostatic strain processing (HPP) for remedy of alternative teams of uncooked and complete items, targeting particular pressure-induced results that might bring about assorted organic affects, and the knowledge precious for specifying HPP approach and gear. It additionally discusses phenomena of compression heating, the HPP in-container precept, necessities for plastic fabrics, components affecting efficacy of HPP remedies, and to be had advertisement structures. also, the ebook offers up-to-date info at the regulatory prestige of HPP expertise world wide.
This booklet is a perfect concise source for nutrients technique engineers, meals technologists, product builders, federal and country regulators, gear brands, graduate scholars, and educators considering examine and development.
- Includes case reviews for HPP remedy of commercially produced meals with information about varied HPP processing equipment
- Gives examples of particular purposes for meat and chicken items remedies, clean juices and drinks, and seafood
- Covers power discount rates, environmental features of HPP expertise, and regulatory status
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Additional resources for Adapting High Hydrostatic Pressure
The pressure effects on food chemistry and other essential food properties under the pressure such as phenomena of adiabatic compression, compressibility, thermal expansion, conductivity, and specific heat are reviewed using specific examples for different food categories. Keywords HPP batch operation; compression; heat of compression; physical properties This section discusses fundamental HPP principles, range of elevated pressures and temperatures used for food applications and existing methods of pressurization.
21 300 T=34°C Zook et al. 4°C S. 231 300 T=34°C Zook et al. 4°C S. 7 Parish et al. (1998) S. htm However, a phenomenon that is common to HPP is the persistence of pressure-resistant microorganisms during treatment. ” The existence of this subpopulation of pressure-resistant microorganisms is poorly understood. The “tailing effect” may be due to inherent phenotype variation in pressure resistance among the target microorganisms; however, the substrate and growth conditions may also have an influence.
Coli O157:H7, Salmonella, Listeria, and Cryptosporidium. Some of the advantages of HPP for processing fresh juices include development of premium healthier juices with a higher level of functionality, avoid postcontamination and increase safety, expand markets, and protect the brand. Processors use HPP in their HACCP program to achieve the US FDA requirement of a 5-log reduction in pathogens in fresh juices. HPP cold pressed juices from Evolution Fresh, BluePrint and Suja (USA) dominate the super-premium juices market in the United States.
Adapting High Hydrostatic Pressure by Tatiana Koutchma