Adapting high hydrostatic pressure for food processing by Tatiana Koutchma

By Tatiana Koutchma

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

The booklet offers excessive hydrostatic strain processing (HPP) for therapy of other teams of uncooked and comprehensive items, concentrating on particular pressure-induced results that might result in diverse organic affects, and the data valuable for specifying HPP method and gear. It additionally discusses phenomena of compression heating, the HPP in-container precept, necessities for plastic fabrics, elements affecting efficacy of HPP remedies, and on hand advertisement structures. also, the ebook offers up to date info at the regulatory prestige of HPP expertise world wide.

This publication is a perfect concise source for meals approach engineers, nutrients technologists, product builders, federal and kingdom regulators, apparatus brands, graduate scholars, and educators curious about study and development.

  • Includes case reports for HPP remedy of commercially produced meals with information about various HPP processing equipment
  • Gives examples of particular purposes for meat and chicken items remedies, clean juices and drinks, and seafood
  • Covers power discounts, environmental elements of HPP expertise, and regulatory status

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Sample text

Solid metallic materials do not experience significant compression heating. , 2007). In HPP sterilization, compression heating can be used advantageously to provide heating to the targeted final temperature without the presence of large thermal gradients. The compression of the product produces a consistent and thermodynamically predictable temperature increase. Using the minimum initial temperature, the final temperature is estimated for the final process. For example, for a final process temperature of 110°C at 670 MPa, an initial temperature of 78°C results in a 22°C increase from compression heating.

Time t and is reciprocally related to k. 1 presents the examples of generated D- and z-values for the most significant pathogenic organisms of concerns and spoilage organisms. 768 275 E. 303 400 T=50°C E. 92 400 E. 303 450 T=25°C E. 92 500 T=50°C 56 Re Sm He (19 Pa et (19 Pa et (19 Pa et (19 Ge al. Pa and Ki (19 Ge al. Pa and Ki (19 Pa and Microorganism Substrate Time Parameter S. 768 Pressure Other 500 T=50°C L. 556 350 L. 768 450 T=20°C L. Meat monocytogenes L. monocytogenes Meat Scott A Listeria Eggs innocua L.

5 Minimum Headspace Vacuum packaging is important for a uniformity of HPP treatment because air in the package has higher compressibility. Excessive amount of gases can increase the come-up time of the processing. Vacuum packaging can also help avoiding oxygen-related reactions including lipid oxidation during both processing and storage. Vacuum packaging can improve loading factor, and more packaged product can be processed at one time in the limited volume of the pressure vessel. 6 Compatibility of Packaging Materials and HPP Most of the flexible packaging materials used in the food industry show reasonably good compatibility with high-pressure processing when there is no severe heat contribution.

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