High Pressure Thermal Processing

Häftad, Engelska, 2023

1 871 kr

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Beskrivning

High Pressure Thermal Processing provides a detailed understanding on the technology itself, what it can be used for, and the benefits of the technology over conventional processing. From an academic perspective, all sections clearly outline the intricacies of the technology, new applications (other than for spore inactivation) and how technology related process variables impact on food, quality attributes, textures, safety, and chemical aspects, etc. From a manufacturer perspective, throughout the product development stage and the actual commercial implementation, the book content will assist users greatly in doing this efficiently and safely.

Within a single reference book, this book reaches researchers in academia who face the challenge to drive the science and assist the manufacturers to commercialize these new technologies. It is also ideal for regulators around the world who need to assess these new technologies and implement guidelines for manufacturers.

Provides a comprehensive overview on the technology, including food safety aspects, new product developments and regulations
Thoroughly explores HPTP for microbial spore inactivation, the sterilization of ambient stable low-acid food products
Covers HPTP and its effect on the production of food processing contaminants

Produktinformation

Utgivningsdatum:2023-06-28
Mått:152 x 229 x 18 mm
Vikt:500 g
Format:Häftad
Språk:Engelska
Antal sidor:306
Förlag:Elsevier Science
ISBN:9780128238721

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Dr. Kai Knoerzer has a background in process engineering (BSc), chemical engineering (MSc) and food process engineering (PhD, summa cum laude), all awarded from the Karlsruhe Institute of Technology (Germany). In 2006, he commenced work with Food Science Australia (a joint venture of the Commonwealth Scientific and Industrial Research Organisation (CSIRO) and the Victorian Government) as a Postdoctoral fellow. He has since become a Principal Research Scientist in CSIRO Agriculture and Food. Kai has a proven track record in food process engineering research and development, particularly of innovative technologies. Currently, he is leading research and venture science activities across a number of innovative food processing technologies, including high pressure thermal processing and extrusion technology. Kai’s work has shown both science impact, with more than 100 peer-reviewed journal publications, conference proceedings and book chapters, 7 patents/applications, 4 edited books and over 100 oral and 50 poster presentations at national and international conferences, as well as commercial impact in the food industry. His work has also been recognised with various international awards for research excellence. Kai has been an active member of IFT’s International Division in the leadership team for >10 years and is past chair of this division. Kai serves Elsevier's Food Science Reference Collections as the Food Process Engineering section editor. Dr Robert Sevenich has a background in food technology and got his PhD from the Technische Universität Berlin (Germany) in 2016. Currently, he is working as a Post-Doc and group leader at the department of food biotechnology and process engineering at the Technische Universität Berlin. His main research focus is on high pressure processing as a tool for sterilization & pasteurization purposes and its influence on vegetative microorganisms, spores, nutrients and food processing contaminants in model and real-food systems. Robert has written 20 peer-reviewed papers, worked on numerous European projects, has given over 40 presentations and received numerous awards. Robert is a subsection editor of Elsevier’s Major Reference Work “Innovative Food Processing Technologies – A Comprehensive Review. Robert was also the chair of the international division of the Institute of Food Technologist from 2018-2019 and is currently serving as a past chair.

Innehållsförteckning

1. Introduction to HPTP2. Compression heating properties3. HPTP for microbial spore inactivation – sterilisation of ambient stable low-acid food products4. HPTP for microbial spore inactivation – pasteurisation for chilled low-acid food products5. HPTP for meat tenderisation6. HPTP for other product/texture modification7. The effect of HPTP on chemical reactions8. HPTP and its effect on production of food processing contaminants9. Modelling of HPTP10. HPTP systems11. Food packaging requirements for HPTP12. Regulatory aspects relevant for HPTP