Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

by Tatiana Koutchma

Overview

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.

Product Details

ISBN-13:	9780124200913
Publisher:	Elsevier Science
Publication date:	06/23/2014
Pages:	78
Product dimensions:	5.40(w) x 7.50(h) x 0.60(d)

About the Author

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.

Table of Contents

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

What People are Saying About This

From the Publisher

Discusses how new HPP techniques can lead to development of new food products with extended shelf-life and value-added processes

Editorial Reviews

"...especially notable for providing spedfic information on suppliers and cast of equipment for high-pressure processing….valuable to anyone using or evaluating HPP." —Food Technology, November 2014

"... the text makes it easy understanding of the complex world of creation of these foods, serving as first taste for all those who work in the field, by operators food industry consultants, managers quality and legislators..." —Industrie Alimentari, November 2014

From the Publisher