By Tatiana Koutchma
Adapting excessive Hydrostatic strain (HPP) for nutrition Processing Operations provides advertisement merits of HPP know-how for particular processing operations within the nutrients undefined, together with uncooked and ready-to-eat (RTE) meat processing, dairy and seafood items, beverages and drinks, and different rising procedures.
The publication offers excessive hydrostatic strain processing (HPP) for therapy of alternative teams of uncooked and entire items, concentrating on particular pressure-induced results that might result in varied organic affects, and the data invaluable for specifying HPP method and gear. It additionally discusses phenomena of compression heating, the HPP in-container precept, necessities for plastic fabrics, components affecting efficacy of HPP remedies, and to be had advertisement structures. also, the booklet offers up-to-date info at the regulatory prestige of HPP know-how all over the world.
This e-book is a perfect concise source for meals strategy engineers, nutrition technologists, product builders, federal and country regulators, apparatus brands, graduate scholars, and educators serious about examine and development.
- Includes case reports for HPP therapy of commercially produced meals with information about assorted HPP processing equipment
- Gives examples of particular purposes for meat and chicken items remedies, clean juices and drinks, and seafood
- Covers power rate reductions, environmental features of HPP expertise, and regulatory status
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Extra info for Adapting high hydrostatic pressure for food processing operations
The rate of inactivation is strongly influenced by the peak pressure (Patterson, 2005). Commercially, higher pressures 52 are preferred as a means of accelerating the inactivation process, and current practice is to operate at 600 MPa, except for those products where protein denaturation needs to be avoided. , the temperature at pressure). The extent of inactivation also depends on the type of microorganism and on the composition, pH, and water activity of the food. Gram-positive bacteria are more resistant than Gram-negative.
Prepackaging helps to prevent contamination from the pressure medium and improves HPP efficiency. However, any damage or alteration in the package or packaging materials can potentially cause the loss of its hermetical 30 properties. Therefore, quality, safety, and shelf-life of the food product can be adversely affected. In-container processing requires packages in the form of pouches, large bulk bags, or container–lid combinations; 90% of HPP foods are expected to be processed in flexible or partially rigid packages.
Developing packaging materials with improved water, oxygen, and light impermeability properties is essential to ensure desired shelf-life for high pressure and pressure-assisted thermally processed food products. , 2010). 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.
Adapting high hydrostatic pressure for food processing operations by Tatiana Koutchma