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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
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Immediately download your ebook while waiting for your print delivery. No promo code needed.
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.
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
Chapter 1. Introduction
Chapter 2. Fundamentals of HPP Technology
Chapter 3. In-Container HPP Principle
Chapter 4. HPP Cycles
Chapter 5. HPP Microbial Effects in Foods
Chapter 6. Emerged HPP Commercial Applications
Chapter 7. Emerging Applications
Chapter 8. HPP Commercial and Pilot Equipment
Chapter 9. Regulatory Status Update
Chapter 10. Conclusions
TK