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By Tatiana Koutchma

Adapting excessive Hydrostatic strain (HPP) for nutrition Processing Operations offers advertisement merits of HPP expertise for particular processing operations within the nutrients undefined, together with uncooked and ready-to-eat (RTE) meat processing, dairy and seafood items, beverages and drinks, and different rising procedures.

The ebook provides excessive hydrostatic strain processing (HPP) for therapy of alternative teams of uncooked and comprehensive items, targeting particular pressure-induced results that would bring about varied organic affects, and the data worthy for specifying HPP technique and gear. It additionally discusses phenomena of compression heating, the HPP in-container precept, necessities for plastic fabrics, elements affecting efficacy of HPP remedies, and on hand advertisement platforms. also, the publication presents up-to-date info at the regulatory prestige of HPP expertise world wide.

This e-book is a perfect concise source for nutrients method engineers, meals technologists, product builders, federal and nation regulators, gear brands, graduate scholars, and educators all for study and development.

  • Includes case stories for HPP remedy of commercially produced meals with information about assorted HPP processing equipment
  • Gives examples of particular purposes for meat and chook items remedies, clean juices and drinks, and seafood
  • Covers strength rate reductions, environmental facets of HPP expertise, and regulatory status

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Extra info for Adapting high hydrostatic pressure for food processing operations

Example text

The high-pressure vessel does not have any temperature control, and it is at the temperature of the room where it is located. It has been recognized that high pressures of interest do not influence the type K thermocouple readings at temperatures below 500°C. 5°C (Farkas and Hoover, 2000). Standard methods and good laboratory practices regarding temperature measurement should be followed. 42 It is important to consider that all compressible substances change temperature during physical compression and this is an unavoidable thermodynamic effect.

The impact, importance of proper documentation, and control in regards to HPP efficacy is discussed. HPP utilizes elevated pressures typically in the range of 100–700 MPa with or without addition of external heat. 1 High-Pressure Pasteurization Pasteurization treatment typically employs pressures in the range of 600 MPa (87,000 psi) at or near ambient temperatures (high-pressure–low-temperature process, HT–LT) for a specific holding time. Inactivation of pathogenic vegetative bacteria is the primary objective and product requires refrigeration storage.

On the other hand, bacterial spores are highly pressure resistant, and combination of pressure (400–600 MPa) and heat (90–120°C) are required for sterilization of most molds. , 2002). 6) foods is a requirement for HPP pasteurization that is conducted at pressures above 200 MPa and at chilled or process temperatures less than 45°C. Pasteurization demands a logarithmic reduction of 5 or 6 in pathogens. Listeria monocytogenes is considered as a target microorganism of public health concern in dairy and meat products, Salmonella is a target microorganism in eggs, and Escherichia coli is a target microorganism in fruit and vegetable juices and other fruit-based products.

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