Ultra High Pressure Treatment Of Foods

Author : Marc E.G. Hendrickx,Dietrich Knorr
Publisher : Springer Science & Business Media
Page : 346 pages
File Size : 44,8 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461507239

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Ultra High Pressure Treatment of Foods by Marc E.G. Hendrickx,Dietrich Knorr Pdf

During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food processing and preservation. In addition, food scientists have demonstrated the feasibility of industrial-scale high pressure processing. This technology is of specific interest to the food industry because it provides an attractive alternative to conventional methods of thermal processing, which often produce undesirable changes in foods and hamper the balance between high quality (color, flavor, and functionality) and safety. In addition, it offers opportunities for creating new ingredients and products because of the specific actions of high pressure on bio logical materials and food constituents. It allows food scientists to redesign exist ing processes and to create entirely new ones using high pressure technology alone or in combination with conventional processes (e. g. , pressure-temperature combinations ). Researchers have investigated high pressure processing for the past century. Scientists such as Hite and Bridgman did pioneering work at the turn of the 20th century. Then during the 1980s and 1990s, there was a large effort to investigate the effects of high pressure on biological materials, particularly foods. The initial research activities in the late 1980s and early 1990s focused on exploratory activ ities in the food area.

Author : V.M. Balasubramaniam,Gustavo V. Barbosa-Cánovas,Huub Lelieveld
Publisher : Springer
Page : 762 pages
File Size : 42,5 Mb
Release : 2016-01-28
Category : Technology & Engineering
ISBN : 9781493932344

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High Pressure Processing of Food by V.M. Balasubramaniam,Gustavo V. Barbosa-Cánovas,Huub Lelieveld Pdf

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, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.

Author : Marc E.G. Hendrickx,Dietrich Knorr
Publisher : Springer
Page : 340 pages
File Size : 52,9 Mb
Release : 2012-10-23
Category : Technology & Engineering
ISBN : 1461352118

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Ultra High Pressure Treatment of Foods by Marc E.G. Hendrickx,Dietrich Knorr Pdf

During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food processing and preservation. In addition, food scientists have demonstrated the feasibility of industrial-scale high pressure processing. This technology is of specific interest to the food industry because it provides an attractive alternative to conventional methods of thermal processing, which often produce undesirable changes in foods and hamper the balance between high quality (color, flavor, and functionality) and safety. In addition, it offers opportunities for creating new ingredients and products because of the specific actions of high pressure on bio logical materials and food constituents. It allows food scientists to redesign exist ing processes and to create entirely new ones using high pressure technology alone or in combination with conventional processes (e. g. , pressure-temperature combinations ). Researchers have investigated high pressure processing for the past century. Scientists such as Hite and Bridgman did pioneering work at the turn of the 20th century. Then during the 1980s and 1990s, there was a large effort to investigate the effects of high pressure on biological materials, particularly foods. The initial research activities in the late 1980s and early 1990s focused on exploratory activ ities in the food area.

Author : Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath
Publisher : John Wiley & Sons
Page : 661 pages
File Size : 54,6 Mb
Release : 2012-03-05
Category : Technology & Engineering
ISBN : 9780470655856

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Progress in Food Preservation by Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath Pdf

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 Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

Author : Navin K Rastogi
Publisher : Springer Science & Business Media
Page : 130 pages
File Size : 44,5 Mb
Release : 2013-07-16
Category : Technology & Engineering
ISBN : 9781461470557

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Recent Developments in High Pressure Processing of Foods by Navin K Rastogi Pdf

Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included.

Author : Marc E. G. Hendrickx
Publisher : Aspen Publishers
Page : 340 pages
File Size : 49,6 Mb
Release : 2001
Category : Technology & Engineering
ISBN : 0834218488

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Ultra High Pressure Treatments of Foods by Marc E. G. Hendrickx Pdf

This book examines the use of ultra high pressure in food processing and preservation. This important, emerging technology helps food companies meet the consumer demand for fresh-like products of increased safety and high quality. Beginning with basic concepts in high pressure processing, this new reference covers the effects of the technology on food constituents and the technology's use in industrial-scale food applications, including discussions of equipment. Editors Hendricks and Knorr provide a practical, scientific work to guide the food industry in its use of this technology.

Author : Milan Houška,Filipa Vinagre Marques da Silva
Publisher : CRC Press
Page : 194 pages
File Size : 49,5 Mb
Release : 2017-10-24
Category : Technology & Engineering
ISBN : 9781498739030

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High Pressure Processing of Fruit and Vegetable Products by Milan Houška,Filipa Vinagre Marques da Silva Pdf

High pressure processing is a fast-growing food processing technology and opens the door to nearly-fresh products that retain their sensorial and nutritional qualities. High Pressure Processing of Fruit and Vegetable Products reviews and summarizes the latest advances in novel high-pressure processing techniques for preserving fruits, fruit juices, and their mixtures. It contains basic information on the relation of high-process treatment parameters with the safety and quality of fruit and vegetable juices/products. The book focuses on product quality parameters, nutritional value, bio-active health components, and microbial safety and stability. The main aim of this book is to summarize the advances in the utilization of modern high pressure pasteurization (HPP) treatment to preserve and stabilize fruit and vegetable products. HPP technology is related to the product quality parameters, the content of nutritional and health active components, and the microbial safety and subsequent shelf life. One chapter of this book is devoted to industrial equipment available; other chapters deal with examples of commercial fruit and vegetable products. Another chapter of this book is dedicated to packaging, as packaging of food before HPP is mandatory in this technology. The regulatory aspects for high-pressure treated fruit and vegetable products in different regions of the world (Europe, the United States, Asia, and Australia) are also an important topic dealt within one chapter of the book. The effects of HPP technology on the quality of fruit and vegetable products, namely nutrients and stability, health active components, and sensory aspects, are reviewed in a trio of chapters.

Author : Christopher J. Doona,Florence E. Feeherry
Publisher : John Wiley & Sons
Page : 274 pages
File Size : 52,7 Mb
Release : 2008-04-15
Category : Technology & Engineering
ISBN : 9780470376317

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High Pressure Processing of Foods by Christopher J. Doona,Florence E. Feeherry Pdf

In High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of anti-microbials; propose predictive mathematical models for predicting spore inactivation in foods treated with HPP; address commercial aspects of high pressure processing that include the high pressure equipment and packaging used to achieve the sterilization of bacterial spores in foods; and provide an assessment of the quality of food products preserved by HPP. High Pressure Processing of Foods is the landmark resource on the mechanisms and predictive modeling of bacterial spore inactivation by HPP.

Author : Da-Wen Sun
Publisher : Elsevier
Page : 653 pages
File Size : 52,8 Mb
Release : 2014-08-14
Category : Technology & Engineering
ISBN : 9780124104815

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Emerging Technologies for Food Processing by Da-Wen Sun Pdf

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 research has been carried out. Provides an extensive list of research sources to further research development Presents current and thorough research results and critical reviews Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization

Author : D. A. Ledward,Society of Chemical Industry (Great Britain)
Publisher : Hyperion Books
Page : 224 pages
File Size : 48,5 Mb
Release : 1995
Category : Food industry and trade
ISBN : CORNELL:31924089569820

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High Pressure Processing of Foods by D. A. Ledward,Society of Chemical Industry (Great Britain) Pdf

Brings together reviews on the effects of high pressure on microbiological, chemical and structural properties of foods and food ingredients, and discusses the engineering aspects of the process. Topics covered include the potential of high pressure processing; the development of high pressure technology; the microbe as a high pressure target; kinetics of high pressure inactivation of microorganisms; effects of high pressure on vegetative pathogens; microbial inactivation mechanisms; high pressure effects on biomolecules; high pressure effects on milk and meat; high pressure effects of plant derived foods; vessel design; experimental scale rigs; production equipment for commercial use; continuous systems; etc. Of interest to students, researchers, and those in the food and drink industry.

Author : Enda J. Cummins,James G. Lyng
Publisher : John Wiley & Sons
Page : 451 pages
File Size : 52,5 Mb
Release : 2016-12-19
Category : Technology & Engineering
ISBN : 9781118350683

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Emerging Technologies in Meat Processing by Enda J. Cummins,James G. Lyng Pdf

Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series.

Author : G. W. Gould
Publisher : Springer Science & Business Media
Page : 343 pages
File Size : 42,9 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461521051

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New Methods of Food Preservation by G. W. Gould Pdf

Author : Francisco J. Barba,Carole Tonello-Samson,Eduardo Puértolas,María Lavilla
Publisher : Elsevier
Page : 428 pages
File Size : 54,6 Mb
Release : 2020-08-22
Category : Health & Fitness
ISBN : 9780128172667

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Present and Future of High Pressure Processing by Francisco J. Barba,Carole Tonello-Samson,Eduardo Puértolas,María Lavilla Pdf

Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation. This content is especially important for product developers as it includes technological, physicochemical, and nutritional perspectives.This book specifically focuses on innovative high-pressure processing applications and begins with an introduction followed by a section on the impact of high-pressure processing on bioactive compounds and bioaccessibility/bioavailability. The third section addresses the ways in which high-pressure processing can assist in the reduction of toxins and contaminants, while the fourth section presents opportunities for the use of high-pressure processing in the development of healthy and/or functional food. This reference concludes with an analysis of the challenges regarding the use of high-pressure processing as an innovative application. Explores the use of high-pressure processing as a tool for developing new products Outlines the structure and improved functional properties provided by high-pressure processing Illustrates potential applications and future trends of high-pressure processing Explains the mechanisms that influence the impact of high-pressure processing Highlights the optimal conditions for high-pressure processing to develop certain food products Defines the challenges and future perspectives in the use of high-pressure processing for food product development

Author : Shivani Pathania,Brijesh K. Tiwari
Publisher : John Wiley & Sons
Page : 340 pages
File Size : 46,8 Mb
Release : 2021-03-15
Category : Technology & Engineering
ISBN : 9781119614746

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Food Formulation by Shivani Pathania,Brijesh K. Tiwari Pdf

Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.

Author : P.J. Fellows
Publisher : Elsevier
Page : 932 pages
File Size : 55,8 Mb
Release : 2009-06-22
Category : Technology & Engineering
ISBN : 9781845696344

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Food Processing Technology by P.J. Fellows Pdf

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics