Tatiana Koutchma's Adapting high hydrostatic pressure for food processing PDF

By Tatiana Koutchma

ISBN-10: 0124200915

ISBN-13: 9780124200913

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

The ebook offers excessive hydrostatic strain processing (HPP) for remedy of other teams of uncooked and accomplished items, targeting particular pressure-induced results that might result in diversified organic affects, and the data important for specifying HPP technique and gear. It additionally discusses phenomena of compression heating, the HPP in-container precept, requisites for plastic fabrics, elements affecting efficacy of HPP remedies, and to be had advertisement structures. also, the ebook offers up to date info at the regulatory prestige of HPP know-how around the globe.

This ebook is a perfect concise source for nutrition approach engineers, foodstuff technologists, product builders, federal and nation regulators, gear brands, graduate scholars, and educators thinking about study and development.

  • Includes case reports for HPP therapy of commercially produced meals with information about diversified HPP processing equipment
  • Gives examples of particular purposes for meat and chicken items remedies, clean juices and drinks, and seafood
  • Covers power discount rates, environmental facets of HPP expertise, and regulatory status

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In most cases, these treatments lead to 5-log reduction for the most common vegetative pathogenic (E. coli, Listeria, and Salmonella) and spoilage microorganisms resulting in an increased shelf-life and improved safety. The Spanish meat processor Espuña uses HPP equipment for decontamination of cured, cooked ham with the aim of prolonging the shelf-life to 60 days in an undisturbed cooling chain. In addition to extending shelf-life and increasing food safety when used as a processing step, HPP can enable innovation through the creation of ingredients and finished products with unique functional properties.

However, yeast ascospores may require treatment at higher pressures. The pressure inactivation of molds appears to be similar to yeast inactivation. However, additional studies on molds of interest in food preservation are needed. Reduced pH is generally synergistic with pressure in eliminating microorganisms. 95. 1 Development of HPP Preservation Process The establishment of processing conditions for HPP pasteurization and sterilization processes requires optimization of the process temperature and pressure to inactivate the target pathogenic and spoilage-causing bacteria, 53 based on knowledge of the behavior of the food under pressure and of the rate constants for microbial inactivation.

768 450 T=20°C L. Meat monocytogenes L. monocytogenes Meat Scott A Listeria Eggs innocua L. Ground monocytogenes Pork L. 138 600 T=90°C C. 341 C. 434 57 725 700 T=93°C (90°C) 800 T=93°C Re Ki (19 Pa and Ki (19 Sm He (19 Pa et (19 An al. Mu al. Po al. Mu al. Mu al. Ro al. Microorganism Substrate Time Parameter Pressure Other Re Ro 600 T=108°C al. C. 796 C. 556 C. sporogenes Clostridium botulinum type Buffer E Alaska C. botulinum Crab Type E Beluga meat C. 263 758 T=35°C Re al. 681 758 T=35°C Re al.

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Adapting high hydrostatic pressure for food processing operations by Tatiana Koutchma

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