High Pressure Processing of Food

Principles, Technology and Applications

AvV.M. Balasubramaniam,Gustavo V. Barbosa-Cánovas

Inbunden, Engelska, 2016

Del i serien Food Engineering Series

3 516 kr

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Beskrivning

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.

Produktinformation

Utgivningsdatum:2016-01-29
Mått:155 x 235 x 49 mm
Vikt:1 322 g
Format:Inbunden
Språk:Engelska
Serie:Food Engineering Series
Antal sidor:762
Förlag:Springer-Verlag New York Inc.
ISBN:9781493932337

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Innehållsförteckning

Preface.- Section 1. Introduction.- 1. Fundamentals and Applications of High Pressure Processing Technology.- 2. A Short History of Research and Development Efforts Leading to the Commercialization of High Pressure Processing of Food.- Section 2. Process Equipment and Packaging.- 3. Industrial Scale High Pressure Processing Equipment.- 4. Continuous-High Pressure Processing to Extend Product Shelf Life.- 5. High Pressure Effects on Packaging Material.- Section 3. High Pressure Process Engineering Characterization.- 6. In Situ Thermal, Volumetric and Electrical Properties of Food Matrices Under Elevated Pressure and the Techniques Employed to Measure Them.- 7. Food Processing by High Pressure Homogenization.- 8. Pressure Shift Freezing and Thawing.- 9. Pulsed High Pressure.- 10. Applications and Opportunities for Pressure-Assisted Extraction.- 11. High Pressure in Combination with High Temperature and Other Preservation Factors.- 12. Modeling High Pressure Processes-Equipment Design, Process Performance Evaluation and Validation.- 13. High Pressure Processing Uniformity.- 14. Microbiological Aspects of High Pressure Food Processing: Inactivation of Vegetative Microorganisms and Spores.- 15. High Pressure Effects on Viruses.- 16. High Pressure Inactivation of Transmissible Spongiform Encephalopathy Agents (Prions) in Processed Meats.- 17. Mathematical Models Based on Transition State Theory for the Microbial Safety of Foods by High Pressure.- 18. Pressure Effects on Food Proteins.- 19. Effects of High Pressure on Enzymes.- 20. Pressure Gelatinization of Starch.- 21. Reaction Chemistry at High Pressure and High Temperature.- 22. Effect of High Pressure Processing on Bioactive Compounds.- 23. Structural Changes in Foods Caused by High Pressure Processing.- Section 6. High Pressure Applications in Various Food Industry Sectors.- 24. High Pressure Effects on Fruits and Vegetables.- 25. Processing Dairy Products Utilizing High Pressure.- 26. Processing of Meat Products Utilizing High Pressure.- 27. Pressure Effects on Seafoods.- 28. Egg-Based Product Development for High Pressure Processes at Low and High Temperature.- Section 7. Regulatory and Consumer Acceptance.- 29. Pressure-Assisted Thermal Sterilization Validation.- 30. European Regulations.- 31. Consumer Acceptance of High-Pressure Processed Products.- Index.

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