Food Science

New PDF release: Adapting High Hydrostatic Pressure (HPP) for Food Processing

Posted On April 21, 2018 at 4:36 am by / Comments Off on New PDF release: Adapting High Hydrostatic Pressure (HPP) for Food Processing

By Tatiana Koutchma

ISBN-10: 0124200915

ISBN-13: 9780124200913

Adapting excessive Hydrostatic strain (HPP) for nutrients Processing Operations offers advertisement advantages of HPP expertise for particular processing operations within the foodstuff undefined, together with uncooked and ready-to-eat (RTE) meat processing, dairy and seafood items, beverages and drinks, and different rising techniques.

The e-book offers excessive hydrostatic strain processing (HPP) for remedy of other teams of uncooked and entire items, targeting particular pressure-induced results that would result in assorted organic affects, and the data useful for specifying HPP strategy 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 platforms. also, the booklet presents up to date details at the regulatory prestige of HPP expertise worldwide.

This e-book is a perfect concise source for nutrition strategy engineers, foodstuff technologists, product builders, federal and country regulators, gear brands, graduate scholars, and educators focused on 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 bird items remedies, clean juices and drinks, and seafood
  • Covers strength reductions, environmental elements of HPP expertise, and regulatory status

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Extra info for Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

Sample text

The horizontal-cylinder design is intended to serve in installations where vertical space is limited and minimal plant alteration is desired. The horizontal orientation allows single-direction inline product flow. In addition, there are differences in capacities, cycle times, achievable pressures, capital costs, etc. HPP equipment owners also offer toll HPP services to food industries. This business model allows any food or beverage manufacturer to have access to industrial HPP equipment without the need of directly investing capital in the purchase of HPP unit.

Inactivation of yeast and molds resulted in up to 3 months’ conservation of a reduction in the Lactobacillus count and retention of bioactive components such as lactoferrin and inmunoglobulins, without alteration of their physiological properties. In addition, HPP is being used for the selective control of yogurt starter cultures. 5 SEAFOOD AND FISH Clean, virtually 100% separation of meat from lobsters, oysters, clams, and other fresh products can be achieved by pressure denaturing of the specific protein that holds the meat to the shell.

5 . 768 450 Patterson et al. 768 350 Patterson et al. 768 275 E. 303 400 Patterson et al. (1995) T 5 50 C Gervilla et al. (1997a) E. 92 400 E. 303 450 T 5 25 C Gervilla et al. (1997a) E. 92 500 T 5 50 C Patterson and Kilpatrick (1998) S. 768 500 T 5 50 C Patterson and Kilpatrick (1998) 101 strains L. 556 350 L. 768 375 L. 061 414 T 5 25 C Smelt and Hellemons (1998) Patterson et al. (1995) Ananth et al. (1998) L. 658 400 T 5 ambient Mussa et al. 768 450 T 5 20 C Ponce et al. (1998) L. 219 414 T 5 25 C Murano et al.

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Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations by Tatiana Koutchma


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