Adapting High Hydrostatic Pressure HPP for Food Processing Operations

Written By Tatiana Koutchma
Adapting High Hydrostatic Pressure  HPP  for Food Processing Operations
  • Publsiher : Academic Press
  • Release : 01 June 2014
  • ISBN : 9780124200913
  • Pages : 67 pages
  • Rating : /5 from reviews
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Download or read book entitled Adapting High Hydrostatic Pressure HPP for Food Processing Operations by author: Tatiana Koutchma which was release on 01 June 2014 and published by Academic Press with total page 67 pages . This book available in PDF, EPUB and Kindle Format. 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. Includes case studies for HPP treatment of commercially produced foods with information regarding different HPP processing equipment Gives examples of specific applications for meat and poultry products treatments, fresh juices and beverages, and seafood Covers energy savings, environmental aspects of HPP technology, and regulatory status

Adapting High Hydrostatic Pressure HPP for Food Processing Operations

Adapting High Hydrostatic Pressure  HPP  for Food Processing Operations
  • Author : Tatiana Koutchma
  • Publisher : Academic Press
  • Release Date : 2014-06-01
  • Total pages : 67
  • ISBN : 9780124200913
GET BOOK

Summary : 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 ...

Adapting High Hydrostatic Pressure HPP for Food Processing Operations

Adapting High Hydrostatic Pressure  HPP  for Food Processing Operations
  • Author : Tatiana Koutchma
  • Publisher : Academic Press
  • Release Date : 2014-06-21
  • Total pages : 78
  • ISBN : 9780124200913
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Summary : 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 ...

Food Engineering

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  • Publisher : BoD – Books on Demand
  • Release Date : 2019-09-11
  • Total pages : 160
  • ISBN : 9780124200913
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Summary : Given the rapid growth of engineering fields, namely the food industry with novel food process technologies, novel ingredients, advanced enzyme production and applications, and other complementary technologies, this book will disclose the latest trends in food engineering. This text is a compilation of selected research articles and reviews covering current ...

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  • Publisher : CRC Press
  • Release Date : 2019-01-10
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  • ISBN : 9780124200913
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Summary : This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal ...

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  • Publisher : CRC Press
  • Release Date : 2017-10-10
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  • ISBN : 9780124200913
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Summary : As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain. This book is written by distinguished international contributors with recognized expertise and excellent reputations, and brings together all ...

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  • Publisher : Academic Press
  • Release Date : 2019-07-17
  • Total pages : 558
  • ISBN : 9780124200913
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Summary : Preservatives for the Beverage Industry, Volume Fifteen, a new release in The Science of Beverages series, is a valuable resource that discusses preservatives and their impact in the beverage industry, including potential health impacts. The book takes a broad, multidisciplinary approach to explore both conventional and novel approaches of the ...

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  • Publisher : Academic Press
  • Release Date : 2017-09-21
  • Total pages : 326
  • ISBN : 9780124200913
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Summary : Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, ...

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  • Author : Management Association, Information Resources
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  • Release Date : 2020-09-17
  • Total pages : 1318
  • ISBN : 9780124200913
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Summary : The world population is expected to increase exponentially within the next decade, which means that the food demand will increase and so will waste production. The increasing demand for food as well as changes in consumption habits have led to the greater availability and variety of food with a longer ...

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  • Publisher : Woodhead Publishing
  • Release Date : 2016-10-04
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  • ISBN : 9780124200913
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Summary : Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry ...

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  • Publisher : Academic Press
  • Release Date : 2019-07-26
  • Total pages : 586
  • ISBN : 9780124200913
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Summary : Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (...

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  • Publisher : CRC Press
  • Release Date : 2008-11-27
  • Total pages : 356
  • ISBN : 9780124200913
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Summary : The food industry is on the verge of making some serious advances in the food processing sector. If successful, tomorrow’s consumers will have unhindered access to safe, nutritious, and high-quality products via novel food processing technologies. Food Processing Operations Modeling: Design and Analysis, Second Edition demonstrates how to effectively ...

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  • Publisher : CRC Press
  • Release Date : 2009-10-08
  • Total pages : 594
  • ISBN : 9780124200913
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Summary : Covers a Host of Groundbreaking Techniques Thermal processing is known to effectively control microbial populations in food, but the procedure also has a downside―it can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of ...

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  • Publisher : CRC Press
  • Release Date : 2007-07-16
  • Total pages : 1088
  • ISBN : 9780124200913
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Summary : The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr...

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  • Author : Navin K Rastogi
  • Publisher : Springer Science & Business Media
  • Release Date : 2013-07-16
  • Total pages : 117
  • ISBN : 9780124200913
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Summary : Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and ...

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  • Publisher : Elsevier
  • Release Date : 2020-08-18
  • Total pages : 2480
  • ISBN : 9780124200913
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Summary : Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour ...