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

By Tatiana Koutchma

Adapting excessive Hydrostatic strain (HPP) for nutrition Processing Operations provides advertisement advantages of HPP expertise 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 tactics.

The publication provides excessive hydrostatic strain processing (HPP) for remedy of alternative teams of uncooked and comprehensive items, concentrating on particular pressure-induced results that would result in varied organic affects, and the data important for specifying HPP technique and gear. It additionally discusses phenomena of compression heating, the HPP in-container precept, standards for plastic fabrics, elements affecting efficacy of HPP remedies, and to be had advertisement platforms. also, the publication offers up to date details at the regulatory prestige of HPP expertise all over the world.

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

  • Includes case reports for HPP remedy of commercially produced meals with information about assorted HPP processing equipment
  • Gives examples of particular purposes for meat and fowl items remedies, clean juices and drinks, and seafood
  • Covers power mark downs, environmental features of HPP expertise, and regulatory status

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Additional info for Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations (Novel Technologies in the Food Industry)

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Meat monocytogenes L. monocytogenes Meat Scott A Listeria Eggs innocua L. Ground monocytogenes Pork L. 138 600 T=90°C C. 341 C. 434 57 725 700 T=93°C (90°C) 800 T=93°C Re Ki (19 Pa and Ki (19 Sm He (19 Pa et (19 An al. Mu al. Po al. Mu al. Mu al. Ro al. Microorganism Substrate Time Parameter Pressure Other Re Ro 600 T=108°C al. C. 796 C. 556 C. sporogenes Clostridium botulinum type Buffer E Alaska C. botulinum Crab Type E Beluga meat C. 263 758 T=35°C Re al. 681 758 T=35°C Re al. 35 S. 7 S. 7 S.

However, yeast ascospores may require treatment at higher pressures. The pressure inactivation of molds appears to be similar to yeast inactivation. However, additional studies on molds of interest in food preservation are needed. Reduced pH is generally synergistic with pressure in eliminating microorganisms. 95. 1 Development of HPP Preservation Process The establishment of processing conditions for HPP pasteurization and sterilization processes requires optimization of the process temperature and pressure to inactivate the target pathogenic and spoilage-causing bacteria, 53 based on knowledge of the behavior of the food under pressure and of the rate constants for microbial inactivation.

Sometimes the pressure increasing and/or decreasing rates are given. 1. , fat content and its distribution), pH, and water activity of the food. 6) is a requirement for HPP pasteurization that is conducted at 45 pressures above 200 MPa and at chilled or process temperatures less than 45°C. Reduced pH is generally synergistic with pressure in eliminating microorganisms. 95. , 1989). The dissociation in aqueous solutions is influenced by temperature and pressure leading to quite different reversible pH changes of pressurized buffer systems.

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