Adapting High Hydrostatic Pressure HPP for Food Processing Operations

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

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  • Author : Tatiana Koutchma
  • Publisher : Academic Press
  • Pages : 78 pages
  • ISBN : 0124200990
  • Rating : 5/5 from 1 reviews
CLICK HERE TO GET THIS BOOKAdapting High Hydrostatic Pressure HPP for Food Processing Operations

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 : 21 June 2014
GET THIS BOOKAdapting High Hydrostatic Pressure (HPP) for Food Processing Operations

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

Innovative Technologies for Food Preservation

Innovative Technologies for Food Preservation
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  • Publisher : Academic Press
  • Release : 21 September 2017
GET THIS BOOKInnovative Technologies for Food Preservation

Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also

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  • Publisher : CRC Press
  • Release : 10 October 2017
GET THIS BOOKAdvanced Technologies for Meat Processing

As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain. This book is written by distinguished international contributors with recognized expertise and excellent reputations, and brings together all the advances in a wide and varied number of technologies that are applied in different stages of meat processing. This second edition contains 21 chapters, combining updated and revised versions of

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Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security
  • Author : Management Association, Information Resources
  • Publisher : IGI Global
  • Release : 17 September 2020
GET THIS BOOKResearch Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security

The world population is expected to increase exponentially within the next decade, which means that the food demand will increase and so will waste production. The increasing demand for food as well as changes in consumption habits have led to the greater availability and variety of food with a longer shelf life. However, there is a need for effective food waste management and food preservation as wasted food leads to overutilization of water and fossil fuels and increasing greenhouse gas

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  • Publisher : BoD – Books on Demand
  • Release : 11 September 2019
GET THIS BOOKFood Engineering

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 efforts in research in and application of emerging technologies in the food industry. The chapters in this book are divided into three broad sections. Section 1 deals with introductory information about

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High Pressure Processing of Food
  • Author : V.M. Balasubramaniam,Gustavo V. Barbosa-Cánovas,Huub L.M. Lelieveld
  • Publisher : Springer
  • Release : 28 January 2016
GET THIS BOOKHigh Pressure Processing of Food

High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat,

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Green Food Processing Techniques
  • Author : Farid Chemat,Eugene Vorobiev
  • Publisher : Academic Press
  • Release : 26 July 2019
GET THIS BOOKGreen Food Processing Techniques

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus

Progress in Food Preservation

Progress in Food Preservation
  • Author : Rajeev Bhat,Gopinadham Paliyath
  • Publisher : John Wiley & Sons
  • Release : 05 March 2012
GET THIS BOOKProgress in Food Preservation

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques

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  • Author : Andrew Proctor
  • Publisher : Royal Society of Chemistry
  • Release : 17 January 2018
GET THIS BOOKAlternatives to Conventional Food Processing 2nd Edition

Traditional thermal and freezing processing techniques have been effective in maintaining a safe high quality food supply. However, increasing energy costs and the desire to purchase environmentally responsible products have been a stimulus for the development of alternative technologies. Furthermore, some products can undergo quality loss at high temperatures or freezing, which can be avoided by many alternative processing methods. This second edition of Alternatives to Conventional Food Processing provides a review of the current major technologies that reduce energy

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Fundamentals of Food Reaction Technology
  • Author : Richard Earle,Mary Earle
  • Publisher : Royal Society of Chemistry
  • Release : 31 October 2007
GET THIS BOOKFundamentals of Food Reaction Technology

Food processing has moved on from being a craft to a modern technology. In order to meet the sensory quality, safety, nutrition, health, economy and novelty demanded of food products by consumers, it is necessary to improve food processing operations. This improvement involves better prediction and control of the changes that occur during the processing of food materials, and the rates of changes and the factors that influence them. This book introduces the methods of reaction technology, illustrating what has

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Fundamentals of Food Process Engineering
  • Author : Romeo T. Toledo
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKFundamentals of Food Process Engineering

Ten years after the publication of the first edition of Fundamentals of Food Process Engineering, there have been significant changes in both food science education and the food industry itself. Students now in the food science curric ulum are generally better prepared mathematically than their counterparts two decades ago. The food science curriculum in most schools in the United States has split into science and business options, with students in the science option following the Institute of Food Technologists' minimum

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  • Author : Jasim Ahmed,Hosahalli S. Ramaswamy,Stefan Kasapis,Joyce I. Boye
  • Publisher : CRC Press
  • Release : 19 April 2016
GET THIS BOOKNovel Food Processing

Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at the micro level, and their implications at the macro level, in food exposed to new and emerging technologies. Contributions from an international panel with academic and professional credentials form

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  • Author : Da-Wen Sun
  • Publisher : Elsevier
  • Release : 14 August 2014
GET THIS BOOKEmerging Technologies for Food Processing

The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive

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  • Author : Stanley Burg
  • Publisher : Elsevier
  • Release : 17 April 2014
GET THIS BOOKHypobaric Storage in Food Industry

Hypobaric Storage in Food Industry: Advances in Application and Theory presents recent examples of hypobaric storage implementation. The book covers examples including hypobaric warehouses in the United States and China; the results from extensive Chinese publications, some addressing military use; improved design of an intermodal container to reduce cost, weight, and power consumption; and a proposal to fabricate a container in China for shipping mangoes and other difficult-to-export plant commodities. In1979 the Food Technology Industrial Achievement Award was given by

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  • Author : Yrjö H. Roos,Yrjo H Roos
  • Publisher : Academic Press
  • Release : 12 June 1995
GET THIS BOOKPhase Transitions in Foods

Assembling recent research and theories, this book describes the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability rates of changes. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. This