By Tatiana Koutchma
Adapting excessive Hydrostatic strain (HPP) for foodstuff Processing Operations provides advertisement advantages of HPP know-how 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 procedures.
The booklet provides excessive hydrostatic strain processing (HPP) for remedy of other teams of uncooked and complete items, concentrating on particular pressure-induced results that might bring about assorted organic affects, and the knowledge helpful for specifying HPP procedure and gear. It additionally discusses phenomena of compression heating, the HPP in-container precept, requisites for plastic fabrics, components affecting efficacy of HPP remedies, and on hand advertisement structures. also, the ebook offers up-to-date info at the regulatory prestige of HPP know-how around the globe.
This booklet is a perfect concise source for foodstuff method engineers, meals technologists, product builders, federal and nation regulators, apparatus brands, graduate scholars, and educators fascinated by examine and development.
- Includes case stories for HPP therapy of commercially produced meals with information about assorted HPP processing equipment
- Gives examples of particular functions for meat and chicken items remedies, clean juices and drinks, and seafood
- Covers strength reductions, environmental elements of HPP know-how, and regulatory status
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Additional info for Adapting High Hydrostatic Pressure
The severe processing conditions used in high-pressure applications may cause changes in the structure of packaging materials and therefore the barrier and mechanical properties of the package may be altered. When high-pressure and -temperature combinations are used in order to achieve sterilization effect, prepackaged food products need to be preheated to a targeted temperature before high pressure is applied. , 2010). Metal cans, glass bottles, and paperboard are not suitable for the process.
Htm However, a phenomenon that is common to HPP is the persistence of pressure-resistant microorganisms during treatment. ” The existence of this subpopulation of pressure-resistant microorganisms is poorly understood. The “tailing effect” may be due to inherent phenotype variation in pressure resistance among the target microorganisms; however, the substrate and growth conditions may also have an influence. Biphasic kinetics for the destruction of vegetative cells has been applied to evaluate HPP inactivation: the first phase is a kill due to the pressure pulse, and a first-order kinetic model is applied to the microbial kill during the HT.
2. 0 Yes No Yes/No Composition Liquid Yes Yes Limited Semiliquids Solids Soluble solids (Brix) Juices Yes Yes Limited Fat content Depends on product type Yes No Limited 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. The determination of inactivation rate parameters such as D- and z-values is given to characterize microbial reduction under pressure.