Download Adapting high hydrostatic pressure for food processing by Tatiana Koutchma PDF

By Tatiana Koutchma

Adapting excessive Hydrostatic strain (HPP) for meals Processing Operations provides advertisement advantages of HPP expertise 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 procedures.

The e-book provides excessive hydrostatic strain processing (HPP) for remedy of other teams of uncooked and entire items, concentrating on particular pressure-induced results that may result in assorted organic affects, and the knowledge worthwhile for specifying HPP procedure and gear. It additionally discusses phenomena of compression heating, the HPP in-container precept, specifications for plastic fabrics, elements affecting efficacy of HPP remedies, and on hand advertisement structures. also, the publication offers up to date info at the regulatory prestige of HPP know-how all over the world.

This e-book is a perfect concise source for foodstuff procedure engineers, foodstuff technologists, product builders, federal and kingdom regulators, apparatus brands, graduate scholars, and educators desirous about examine and development.

  • Includes case stories for HPP remedy of commercially produced meals with information about varied HPP processing equipment
  • Gives examples of particular functions for meat and fowl items remedies, clean juices and drinks, and seafood
  • Covers power rate reductions, environmental features of HPP know-how, and regulatory status

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Additional info for Adapting high hydrostatic pressure for food processing operations

Sample text

During the process, temperature increases and the volume of the package decreases due to the pressure applied. Once the pressure is released, the package needs to regain its original conditions. 4 Barrier Properties Packaging material needs to have desired barrier properties to maintain the quality of food products especially during the shelf-life. Water and oxygen are two of the most important components in food which determine the quality and shelf-life. Barrier properties of the polymers are very vital 33 considerations for shelf-life and type of polymer chosen plays a crucial role at this point.

4 Barrier Properties Packaging material needs to have desired barrier properties to maintain the quality of food products especially during the shelf-life. Water and oxygen are two of the most important components in food which determine the quality and shelf-life. Barrier properties of the polymers are very vital 33 considerations for shelf-life and type of polymer chosen plays a crucial role at this point. Developing packaging materials with improved water, oxygen, and light impermeability properties is essential to ensure desired shelf-life for high pressure and pressure-assisted thermally processed food products.

However, if the adhesion between the layers of multilayer structure of the packaging film is affected during processing, 31 gaps may appear within the structure resulting in loss of integrity. Similar to food products, packaging materials also undergo compression heating. Knoerzer et al. (2010) have shown that polypropylene (PP) and polyethylene (PE) undergo compression heating greater than water under both HP and low and mild temperatures of 10°C and 50°C and HPP–high-temperature (90°C) conditions up to 750 MPa.

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