High pressure processing of food [electronic resource] : principles, technology and applications / V.M. Balasubramaniam, Gustavo V. Barbosa-Cánovas, Huub L.M. Lelieveld, editors.
Balasubramaniam, V. M., editor.; Barbosa-Cánovas, Gustavo V., editor.; Lelieveld, H. L. M., editor.
2016
TP371
Available Online

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Title
High pressure processing of food [electronic resource] : principles, technology and applications / V.M. Balasubramaniam, Gustavo V. Barbosa-Cánovas, Huub L.M. Lelieveld, editors.
ISBN
9781493932344 (electronic book)
1493932349 (electronic book)
9781493932337
1493932330
DOI
https://doi.org/10.1007/978-1-4939-3234-4
Published
New York, NY : Springer, 2016.
Language
English
Description
1 online resource (xx, 762 pages) : illustrations.
Item Number
10.1007/978-1-4939-3234-4 doi
Call Number
TP371
Dewey Decimal Classification
664/.02
Summary
High-pressure processing (HPP) represents an industrially relevant solution to the growing consumer demand for wholesome, fresh-tasting foods, where application of pressure assures food safety. Through 31 chapters grouped into 7 relevant sections, the book comprehensively reviews and summarizes current state-of-the-art knowledge, from process engineering, packaging, industrial scale equipment, consumer acceptance, regulations, to application of high pressure in food pasteurization, sterilization, extraction, homogenization, and freezing and thawing. Food safety specialists and process authorities working in both government and food industry sectors will find useful chapters about pressure effects on harmful biological agents as well as approaches to validation of high pressure technology. Chapters related to high pressure reaction kinetics, process uniformity, mathematical modeling, pressure effects on proteins, enzymes starch and bioactive co mpounds, and structural changes in pressure treated foods will be particularly beneficial for graduate and undergraduate students to discover the latest information on high pressure preservation principles. Chapters concerning high pressure applications in different food industry sectors will serve as excellent reference to food industry professionals, in particular to those involved in the processing of products such as meat, seafood, beverage, dairy, eggs, fruits and vegetable products. .
Note
Includes index.
Access Note
Access limited to authorized users.
Source of Description
Online resource; title from PDF title page (SpringerLink, viewed February 4, 2016).
Added Author
Balasubramaniam, V. M., editor.
Barbosa-Cánovas, Gustavo V., editor.
Lelieveld, H. L. M., editor.
Series
Food engineering series.
Available in Other Form
Print version: 1493932330
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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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