Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations
Academic Press Inc (Verlag)
978-0-12-420091-3 (ISBN)
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.
Dr. Tatiana Koutchma is a Research Scientist at the Agriculture and Agri-Food Canada, Guelph Research and Development Centre and a member of the Graduate Faculty at the University of Guelph. Tatiana’s research focuses on the application of novel processing technologies to enhance microbial safety, quality and functionality of foods and feed, addresses issues of chemical safety including regulatory approvals, validation and technology transfer. Dr. Koutchma initiates, directs and performs integrated fundamental and applied research, interacts extensively with international government agencies, and collaborates with industry and academia partners. She is an Associate Editor of several international journals, and a co-founder and chair of UV for Food Working Group of International UV Association (IUVA). As well as delivering training for industry and government professionals, she has authored and co-authored 6 books, 14 book chapters, and more than 100 publications in peer reviewed and trade journals.
1. Introduction2. Fundamentals of HPP Technology3. In-Container HPP Principle4. HPP Cycles5. HPP Microbial Effects in Foods6. Emerged HPP Commercial Applications7. Emerging Applications8. HPP Commercial and Pilot Equipment9. Regulatory Status Update10. Conclusions
| Erscheint lt. Verlag | 21.6.2014 |
|---|---|
| Verlagsort | San Diego |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 140 g |
| Themenwelt | Naturwissenschaften ► Biologie |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 0-12-420091-5 / 0124200915 |
| ISBN-13 | 978-0-12-420091-3 / 9780124200913 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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