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Elsevier

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

  • 1st Edition - June 21, 2014
  • Latest edition
  • Author: Tatiana Koutchma
  • Language: English

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry,… Read more

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.

Key features

  • 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

Readership

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

Table of contents

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

Review quotes

"...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

Product details

  • Edition: 1
  • Latest edition
  • Published: June 21, 2014
  • Language: English

About the author

TK

Tatiana Koutchma

Dr. Tatiana Koutchma is a Research Scientist at the Agriculture and Agri-Food Canada, Guelph Research and Development Centre and a member of the Graduate Faculty at the University of Guelph. Tatiana’s research focuses on the application of novel processing technologies to enhance microbial safety, quality and functionality of foods and feed, addresses issues of chemical safety including regulatory approvals, validation and technology transfer. Dr. Koutchma initiates, directs and performs integrated fundamental and applied research, interacts extensively with international government agencies, and collaborates with industry and academia partners. She is an Associate Editor of several international journals, and a co-founder and chair of UV for Food Working Group of International UV Association (IUVA). As well as delivering training for industry and government professionals, she has authored and co-authored 6 books, 14 book chapters, and more than 100 publications in peer reviewed and trade journals.
Affiliations and expertise
Research Scientist, Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Canada; Graduate Faculty member, University of Guelph, Canada

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