Cover for Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

Book2014

Authors:

Tatiana Koutchma

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

Book2014

 

Cover for Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

Authors:

Tatiana Koutchma

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Book description

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, incl ... read full description

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  2. Book chapterAbstract only

    Chapter 1 - Introduction

    Pages 1-3

  3. Book chapterAbstract only

    Chapter 2 - Fundamentals of HPP Technology

    Pages 5-10

  4. Book chapterAbstract only

    Chapter 3 - In-Container HPP Principle

    Pages 11-14

  5. Book chapterAbstract only

    Chapter 4 - HPP Cycles

    Pages 15-22

  6. Book chapterAbstract only

    Chapter 5 - HPP Microbial Effects in Foods

    Pages 23-28

  7. Book chapterAbstract only

    Chapter 6 - Emerged HPP Commercial Applications

    Pages 29-34

  8. Book chapterAbstract only

    Chapter 7 - Emerging Applications

    Pages 35-39

  9. Book chapterAbstract only

    Chapter 8 - HPP Commercial and Pilot Equipment

    Pages 41-56

  10. Book chapterAbstract only

    Chapter 9 - Regulatory Status Update

    Pages 57-61

  11. Book chapterNo access

    Chapter 10 - Conclusions

    Pages 63-64

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    References

    Pages 65-67

About the book

Description

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging processes.

The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products, focusing on specific pressure-induced effects that will lead to different biological impacts, and the information necessary for specifying HPP process and equipment. It also discusses phenomena of compression heating, the HPP in-container principle, requirements for plastic materials, factors affecting efficacy of HPP treatments, and available commercial systems. Additionally, the book provides updated information on the regulatory status of HPP technology around the world.

This book is an ideal concise resource for food process engineers, food technologists, product developers, federal and state regulators, equipment manufacturers, graduate students, and educators involved in research and development.

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging processes.

The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products, focusing on specific pressure-induced effects that will lead to different biological impacts, and the information necessary for specifying HPP process and equipment. It also discusses phenomena of compression heating, the HPP in-container principle, requirements for plastic materials, factors affecting efficacy of HPP treatments, and available commercial systems. Additionally, the book provides updated information on the regulatory status of HPP technology around the world.

This book is an ideal concise resource for food process engineers, food technologists, product developers, federal and state regulators, equipment manufacturers, graduate students, and educators involved in research and development.

Key Features

  • Includes case studies for HPP treatment of commercially produced foods with information regarding different HPP processing equipment
  • Gives examples of specific applications for meat and poultry products treatments, fresh juices and beverages, and seafood
  • Covers energy savings, environmental aspects of HPP technology, and regulatory status
  • Includes case studies for HPP treatment of commercially produced foods with information regarding different HPP processing equipment
  • Gives examples of specific applications for meat and poultry products treatments, fresh juices and beverages, and seafood
  • Covers energy savings, environmental aspects of HPP technology, and regulatory status

Details

ISBN

978-0-12-420091-3

Language

English

Published

2014

Copyright

Copyright © 2014 Elsevier Inc. All rights reserved.

Imprint

Academic Press

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Authors

Tatiana Koutchma

Agriculture and Agri-Food Canada, Guelph Food Research Center, Guelph, ON, Canada