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 : 21 June 2014
  • ISBN : 0124200990
  • Pages : 78 pages
  • Rating : 5/5 from 1 reviews
GET THIS BOOKAdapting High Hydrostatic Pressure HPP for Food Processing Operations


Download or read book entitled Adapting High Hydrostatic Pressure HPP for Food Processing Operations by author: Tatiana Koutchma which was release on 21 June 2014 and published by Academic Press with total page 78 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 : 2014-06-21
  • Total pages : 78
  • ISBN : 0124200990
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 ...

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  • Publisher : BoD – Books on Demand
  • Release Date : 2019-09-11
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  • ISBN : 0124200990
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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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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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  • ISBN : 0124200990
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