Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

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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.
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Product details

  • Paperback | 78 pages
  • 149.86 x 223.52 x 7.62mm | 113.4g
  • Academic Press Inc
  • San Diego, United States
  • English
  • Illustrated; Illustrations, unspecified
  • 0124200915
  • 9780124200913
  • 1,537,606

Table of contents

Abstract
Chapter 1. Introduction

1.1 HPP Benefits and Global Market


Chapter 2. Fundamentals of HPP Technology

2.1 HPP Principle
2.2 Foods Under Pressure


Chapter 3. In-Container HPP Principle

3.1 Requirements for Plastic Packaging Materials


Chapter 4. HPP Cycles

4.1 High-Pressure Pasteurization
4.2 Process Parameters
4.3 Time
4.4 Pressure
4.5 Temperature
4.6 Product Parameters


Chapter 5. HPP Microbial Effects in Foods

5.1 Development of HPP Preservation Process


Chapter 6. Emerged HPP Commercial Applications

6.1 Meat Processing
6.2 Poultry
6.3 Fruit, Vegetables, and Juice Products
6.4 Dairy Products
6.5 Seafood and Fish


Chapter 7. Emerging Applications

7.1 HPP at Low Temperatures
7.2 Potential Implementations of Low-Temperature HPP for Meat Preservation
7.3 HPP for Sodium Reduction in RTE Meats


Chapter 8. HPP Commercial and Pilot Equipment

8.1 Mode of Operation
8.2 Design
8.3 Pressure Vessels
8.4 Evaluation of Present Manufactures
8.5 Initial Purchasing Costs, Maintenance, and Operation Costs
8.6 Energy Consideration
8.7 HPP System Installation Considerations
8.8 Lab Scale and Pilot Plant HPP Units


Chapter 9. Regulatory Status Update

9.1 United States
9.2 Canada
9.3 European Union
9.4 New Zealand and Australia


Chapter 10. Conclusions

10.1 HPP Commercialization and Gaps in Technology Transfer for Food Applications


References
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Review Text

"...especially notable for providing spedfic information on suppliers and cast of equipment for high-pressure processing..valuable to anyone using or evaluating HPP." --Food Technology, November 2014

"... the text makes it easy understanding of the complex world of creation of these foods, serving as first taste for all those who work in the field, by operators food industry consultants, managers quality and legislators..." -- Industrie Alimentari, November 2014

Food process engineers, food technologists, product developers, federal and state regulators, equipment manufacturers, graduate students, and educators who involved in innovative research and development related to food production.
show more

Review quote

"...especially notable for providing spedfic information on suppliers and cast of equipment for high-pressure processing....valuable to anyone using or evaluating HPP."--Food Technology,November 2014

"... the text makes it easy understanding of the complex world of creation of these foods, serving as first taste for all those who work in the field, by operators food industry consultants, managers quality and legislators..."--Industrie Alimentari, November 2014

Food process engineers, food technologists, product developers, federal and state regulators, equipment manufacturers, graduate students, and educators who involved in innovative research and development related to food production.
show more