Adapting high hydrostatic pressure for food processing - download pdf or read online
By Tatiana Koutchma
Adapting excessive Hydrostatic strain (HPP) for nutrients Processing Operations offers advertisement advantages of HPP know-how for particular processing operations within the nutrients undefined, together with uncooked and ready-to-eat (RTE) meat processing, dairy and seafood items, beverages and drinks, and different rising strategies.
The ebook provides excessive hydrostatic strain processing (HPP) for remedy of other teams of uncooked and accomplished items, concentrating on particular pressure-induced results that would bring about diversified organic affects, and the data beneficial for specifying HPP method and kit. It additionally discusses phenomena of compression heating, the HPP in-container precept, standards for plastic fabrics, components affecting efficacy of HPP remedies, and on hand advertisement structures. also, the e-book presents up-to-date info at the regulatory prestige of HPP know-how around the globe.
This booklet is a perfect concise source for meals strategy engineers, meals technologists, product builders, federal and country regulators, gear brands, graduate scholars, and educators inquisitive about learn and development.
- Includes case experiences for HPP therapy of commercially produced meals with information about diverse HPP processing equipment
- Gives examples of particular purposes for meat and chicken items remedies, clean juices and drinks, and seafood
- Covers strength reductions, environmental facets of HPP expertise, and regulatory status
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Extra resources for Adapting high hydrostatic pressure for food processing operations
Food matrix may provide additional protective or inhibitory effects. Compared to orange and tomato juices, milk showed a considerable baroprotective effect against HPP inactivation of Salmonella enterica and Listeria monocytogenes. The inactivation patterns of S. enterica and L. monocytogenes varied in different food matrices. Decimal reduction times (D-value) for S. 45 min, respectively, in deionized water, milk, orange juice, and tomato juice, while those for L. 94 min. 2. 0 Yes No Yes/No Liquid Composition Semiliquids Yes Yes Limited Solids Soluble Juices Yes Yes Limited solids (Brix) Product Parameter 48 Effect on Controlled by Research Range Lethality Product Studies Investigated of HPP Formulation Published Depends on Fat content product Yes No Limited type Product Parameter 49 50 Chapter 5 HPP Microbial Effects in Foods The inactivation of essential groups of food microorganisms by pressure, their resistance to pressure, and factors to consider in order to develop preservation process using HPP are described in this section.
Typically, high barrier flexible pouches made of polymers or copolymers with at least one flexible side can be used for processing solid or liquid food products. 2 Package Design Package size and shape are also critical in terms of maximizing the number of packages, which can be fitted in the chamber. Therefore, proper package design can contribute to the economical processing. 3 Integrity Packaging materials used for HPP need to endure harsh treatment conditions so that they can sustain the physical integrity both during the process and extended storage.
It is worth noting that pressure resistance of microorganisms is often at its maximum at room temperature. The resistance 51 decreases either by processing at chilled or moderately heated conditions (Buckow and Heinz, 2008). On the other hand, bacterial spores are highly pressure resistant, and combination of pressure (400–600 MPa) and heat (90–120°C) are required for sterilization of most molds. , 2002). 6) foods is a requirement for HPP pasteurization that is conducted at pressures above 200 MPa and at chilled or process temperatures less than 45°C.
Adapting high hydrostatic pressure for food processing operations by Tatiana Koutchma