By Tatiana Koutchma
Adapting excessive Hydrostatic strain (HPP) for nutrients Processing Operations provides advertisement advantages 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 approaches.
The e-book provides excessive hydrostatic strain processing (HPP) for therapy of other teams of uncooked and entire items, targeting particular pressure-induced results that would result in diversified organic affects, and the data invaluable for specifying HPP approach and kit. It additionally discusses phenomena of compression heating, the HPP in-container precept, necessities for plastic fabrics, elements affecting efficacy of HPP remedies, and to be had advertisement platforms. also, the e-book presents up to date info at the regulatory prestige of HPP know-how world wide.
This ebook is a perfect concise source for meals procedure engineers, nutrition technologists, product builders, federal and kingdom regulators, gear brands, graduate scholars, and educators interested in learn and development.
- Includes case stories for HPP therapy of commercially produced meals with information about various HPP processing equipment
- Gives examples of particular functions for meat and chicken items remedies, clean juices and drinks, and seafood
- Covers strength discount rates, environmental facets of HPP know-how, and regulatory status
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Additional resources for Adapting high hydrostatic pressure for food processing operations
HPP is mainly used in a commercial environment as an effective postlethality technology for prepacked meat products. The majority of the HPP commercial meat products belong to RTE food category. In the United States, Hormel Foods is using HPP mainly for the elimination of L. monocytogenes, since the United States Department of Agriculture (USDA) regulatory authority maintains a policy of zero tolerance. Pressure levels applied for the pasteurization of meats and meat products, range in an area of 400–600 MPa with short processing times of 3–7 min at ambient temperature.
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. 85. Juices prepared from low acid fruit and vegetables represent a significant food safety issue given the potential to support pathogen growth including spore formers such as Clostridium botulunium.
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. 1) A kinetic analysis of microbial destruction is carried out under HPP isobaric and isothermal conditions after the CUT portion of the pressure cycle has been completed and the maximum process pressure attained.
Adapting high hydrostatic pressure for food processing operations by Tatiana Koutchma