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Adapting high hydrostatic pressure for food processing by Tatiana Koutchma

By Tatiana Koutchma

Adapting excessive Hydrostatic strain (HPP) for foodstuff Processing Operations offers 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 provides excessive hydrostatic strain processing (HPP) for therapy of alternative teams of uncooked and comprehensive items, targeting particular pressure-induced results that might result in various organic affects, and the data important for specifying HPP procedure and kit. It additionally discusses phenomena of compression heating, the HPP in-container precept, standards for plastic fabrics, components affecting efficacy of HPP remedies, and to be had advertisement platforms. also, the booklet presents up-to-date details at the regulatory prestige of HPP know-how world wide.

This e-book is a perfect concise source for nutrients technique engineers, nutrients technologists, product builders, federal and country regulators, gear brands, graduate scholars, and educators all in favour of study and development.

  • Includes case reviews for HPP remedy of commercially produced meals with information about diversified HPP processing equipment
  • Gives examples of particular functions for meat and chook items remedies, clean juices and drinks, and seafood
  • Covers strength mark downs, environmental features of HPP expertise, and regulatory status

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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. 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.

768 Pressure Other 500 T=50°C L. 556 350 L. 768 450 T=20°C L. Meat monocytogenes L. monocytogenes Meat Scott A Listeria Eggs innocua L. Ground monocytogenes Pork L. 138 600 T=90°C C. 341 C. 434 57 725 700 T=93°C (90°C) 800 T=93°C Re Ki (19 Pa and Ki (19 Sm He (19 Pa et (19 An al. Mu al. Po al. Mu al. Mu al. 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.

As these foods are known to contain weak acid buffering agents, the observed buffering action under HPP is therefore not surprising. 05) at 100 MPa. 05) at 200 MPa, and, then, bottomed out between 300 and 600 MPa, whereas for guacamole, the pH was virtually unchanged for the rest of the pressure range (100–800 MPa). 05 pH units) was observed with yogurt in the pressure range of 300–600 MPa. Water activity (aw), humectants, redox potential, preservative levels, and acids used in product devilment should be measured and reported including whether or not the menstruum is a buffer, microbiological medium, or food system.

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