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By Tatiana Koutchma

Adapting excessive Hydrostatic strain (HPP) for nutrition 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 methods.

The e-book offers excessive hydrostatic strain processing (HPP) for remedy of alternative teams of uncooked and accomplished items, targeting particular pressure-induced results that may bring about diverse organic affects, and the data worthwhile for specifying HPP strategy and kit. It additionally discusses phenomena of compression heating, the HPP in-container precept, requisites for plastic fabrics, components affecting efficacy of HPP remedies, and to be had advertisement platforms. also, the e-book presents up-to-date info at the regulatory prestige of HPP expertise around the globe.

This ebook is a perfect concise source for meals strategy engineers, nutrition technologists, product builders, federal and country regulators, apparatus brands, graduate scholars, and educators taken with learn and development.

  • Includes case stories for HPP therapy of commercially produced meals with information about diverse HPP processing equipment
  • Gives examples of particular functions for meat and fowl items remedies, clean juices and drinks, and seafood
  • Covers strength discounts, environmental elements of HPP expertise, and regulatory status

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Extra resources for Adapting high hydrostatic pressure for food processing operations

Example text

7 S. 4°C Pa al. htm However, a phenomenon that is common to HPP is the persistence of pressure-resistant microorganisms during treatment. ” The existence of this subpopulation of pressure-resistant microorganisms is poorly understood. The “tailing effect” may be due to inherent phenotype variation in pressure resistance among the target microorganisms; however, the substrate and growth conditions may also have an influence. Biphasic kinetics for the destruction of vegetative cells has been applied to evaluate HPP inactivation: the first phase is a kill due to the pressure pulse, and a first-order kinetic model is applied to the microbial kill during the HT.

Ro al. Microorganism Substrate Time Parameter Pressure Other Re Ro 600 T=108°C al. C. 796 C. 556 C. sporogenes Clostridium botulinum type Buffer E Alaska C. botulinum Crab Type E Beluga meat C. 263 758 T=35°C Re al. 681 758 T=35°C Re al. 35 S. 7 S. 7 S. 4°C Pa al. htm However, a phenomenon that is common to HPP is the persistence of pressure-resistant microorganisms during treatment. ” The existence of this subpopulation of pressure-resistant microorganisms is poorly understood. The “tailing effect” may be due to inherent phenotype variation in pressure resistance among the target microorganisms; however, the substrate and growth conditions may also have an influence.

Process temperature: Temperature of pressure-transmitting fluid (water) during holding time. Initial temperature of pressure-transmitting fluid and the process vessel must be documented, as they are integral conditions for microbial inactivation. 5°C of the target initial temperature. For heterogeneous food samples, additional care or time may be needed to achieve equilibration. An adequate description of methods used for preheating or controlling the sample temperature before HPP should be provided.

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