High Pressure Thermal Processing

1st Edition - June 28, 2023
Editors: Kai Knoerzer, Robert Sevenich
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 2 3 8 7 2 - 1
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 2 3 8 7 3 - 8

High Pressure Thermal Processing provides a detailed understanding on the technology itself, what it can be used for, and the benefits of the technology over conventional proces… Read more

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High Pressure Thermal Processing provides a detailed understanding on the technology itself, what it can be used for, and the benefits of the technology over conventional processing. From an academic perspective, all sections clearly outline the intricacies of the technology, new applications (other than for spore inactivation) and how technology related process variables impact on food, quality attributes, textures, safety, and chemical aspects, etc. From a manufacturer perspective, throughout the product development stage and the actual commercial implementation, the book content will assist users greatly in doing this efficiently and safely.

Within a single reference book, this book reaches researchers in academia who face the challenge to drive the science and assist the manufacturers to commercialize these new technologies. It is also ideal for regulators around the world who need to assess these new technologies and implement guidelines for manufacturers.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Chapter One. Introduction to high pressure thermal processing and pressure assisted thermal sterilization
Introduction and historical overview
High pressure processing—a nonthermal technology?
High pressure thermal processing (HPTP)
Pressure assisted thermal sterilization (PATS) to achieve commercial sterility
Conclusions and perspectives
Chapter Two. Adiabatic compression heating properties of liquids and solids
Introduction
Methodology
Concluding remarks
Chapter Three. High pressure thermal sterilization technology for bacterial spore inactivation and the production of sterile, ambient-stable, low-acid foods
Introduction
High pressure thermal sterilization (HPTS)
Spore structure and resistance
Spore germination—Bacillales versus Clostridiales
HPTS mechanism(s) of spore inactivation—outstanding questions and research needs
Conclusions
Chapter Four. HPTP for meat tenderization
Introduction
Muscle structure
Factors impacting meat tenderness
High pressure effects on meat proteins and structure
HPP for meat tenderization
HPTP conditions necessary for meat tenderization
Impact of HPTP on meat quality attributes
Meat color
Water-holding capacity (WHC)
Conclusions and implications
Chapter Five. High pressure thermal processing for the modification of seafood texture
Introduction
High pressure processing effect on the texture of seafood
Case study: high pressure thermal processing for the manufacture of tuna fish slices, from proof of concept through to commercialization
Conclusions and future perspectives
Chapter Six. High-pressure thermal sterilization (HPTS) and its effect on production of food processing contaminants and quality-related properties in food in comparison to thermal-only processing
Introduction
Food processing contaminants (FPCs)
Innovative analytical solutions to measure FPCs
Regulatory guidelines and outlook
The effect of HPTS and thermal sterilization on selected vitamins and bioactive compounds
The impact of HPTS and thermal-only processing on selected coloring pigments
Conclusion and outlook
Chapter Seven. Modeling high pressure thermal processing
Introduction
Concluding remarks
Chapter Eight. High pressure thermal processing systems
Introduction
Equipment
Temperature
Alternative systems
Validation challenges
Concluding remarks
Chapter Nine. Regulatory aspects relevant for HPTP
Introduction
Discussion
Precautionary principle and substantial equivalence
Applicable international laws and regulation
The general food laws: Impacting HPP, PATS and HPTP
Conclusion
Chapter Ten. Food packaging for high-pressure thermal processing
Introduction
Packaging requirements for high-pressure thermal processing
Effect of high-pressure thermal processing on the properties of packaging materials
Conclusions
Index

Kai Knoerzer

Dr. Kai Knoerzer has a background in process engineering (BSc), chemical engineering (MSc) and food process engineering (PhD, summa cum laude), all awarded from the Karlsruhe Institute of Technology (Germany). In 2006, he commenced work with Food Science Australia (a joint venture of the Commonwealth Scientific and Industrial Research Organisation (CSIRO) and the Victorian Government) as a Postdoctoral fellow. He has since become a Principal Research Scientist in CSIRO Agriculture and Food. Kai has a proven track record in food process engineering research and development, particularly of innovative technologies. Currently, he is leading research and venture science activities across a number of innovative food processing technologies, including high pressure thermal processing and extrusion technology. Kai’s work has shown both science impact, with more than 100 peer-reviewed journal publications, conference proceedings and book chapters, 7 patents/applications, 4 edited books and over 100 oral and 50 poster presentations at national and international conferences, as well as commercial impact in the food industry. His work has also been recognised with various international awards for research excellence. Kai has been an active member of IFT’s International Division in the leadership team for >10 years and is past chair of this division. Kai serves Elsevier's Food Science Reference Collections as the Food Process Engineering section editor.

Affiliations and expertise

Principal Research Scientist/Engineer, Food Engineering, CSIRO, Australia

Robert Sevenich

Dr Robert Sevenich has a background in food technology and got his PhD from the Technische Universität Berlin (Germany) in 2016. Currently, he is working as a Post-Doc and group leader at the department of food biotechnology and process engineering at the Technische Universität Berlin. His main research focus is on high pressure processing as a tool for sterilization & pasteurization purposes and its influence on vegetative microorganisms, spores, nutrients and food processing contaminants in model and real-food systems. Robert has written 20 peer-reviewed papers, worked on numerous European projects, has given over 40 presentations and received numerous awards. Robert is a subsection editor of Elsevier’s Major Reference Work “Innovative Food Processing Technologies – A Comprehensive Review”. Robert was also the chair of the international division of the Institute of Food Technologist from 2018-2019 and is currently serving as a past chair.

Affiliations and expertise

Post-Doc and Group Leader, Department of Food Biotechnology and Process Engineering, Technische Universitat, Berlin, Germany

Life sciences

Physical sciences & Engineering

Social sciences & Humanities

Health