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    Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations
    Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations
    Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations
    Ebook133 pages5 hours

    Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

    By Tatiana Koutchma

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    About this ebook

    Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging processes.

    The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products, focusing on specific pressure-induced effects that will lead to different biological impacts, and the information necessary for specifying HPP process and equipment. It also discusses phenomena of compression heating, the HPP in-container principle, requirements for plastic materials, factors affecting efficacy of HPP treatments, and available commercial systems. Additionally, the book provides updated information on the regulatory status of HPP technology around the world.

    This book is an ideal concise resource for food process engineers, food technologists, product developers, federal and state regulators, equipment manufacturers, graduate students, and educators involved in research and development.

    • Includes case studies for HPP treatment of commercially produced foods with information regarding different HPP processing equipment
    • Gives examples of specific applications for meat and poultry products treatments, fresh juices and beverages, and seafood
    • Covers energy savings, environmental aspects of HPP technology, and regulatory status
    LanguageEnglish
    PublisherAcademic Press
    Release dateJun 21, 2014
    ISBN9780124200999
    Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations
    Author

    Tatiana Koutchma

    Dr. Tatiana Koutchma is a Research Scientist at the Agriculture and Agri-Food Canada, Guelph Research and Development Centre and a member of the Graduate Faculty at the University of Guelph. Tatiana’s research focuses on the application of novel processing technologies to enhance microbial safety, quality and functionality of foods and feed, addresses issues of chemical safety including regulatory approvals, validation and technology transfer. Dr. Koutchma initiates, directs and performs integrated fundamental and applied research, interacts extensively with international government agencies, and collaborates with industry and academia partners. She is an Associate Editor of several international journals, and a co-founder and chair of UV for Food Working Group of International UV Association (IUVA). As well as delivering training for industry and government professionals, she has authored and co-authored 6 books, 14 book chapters, and more than 100 publications in peer reviewed and trade journals.

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      Book preview

      Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations - Tatiana Koutchma

      operations.

      Chapter 1

      Introduction

      The benefits of hydrostatic pressure processing (HPP) technology are briefly introduced for the range of food applications. Geography of HPP products market and products categories are discussed along with the perspectives of the HPP equipment manufacturing. The need in practical recommendation and steps is justified to accelerate the HPP technology transfer.

      Keywords

      High hydrostatic pressure; novel technologies; non-thermal; preservation; shelf-life extension; natural products

      The benefits of hydrostatic pressure processing (HPP) technology are briefly introduced for the range of food applications. Geography of HPP products market and products categories are discussed along with the perspectives of the HPP equipment manufacturing. The need in practical recommendation and steps is justified to accelerate the HPP technology transfer.

      1.1 HPP Benefits and Global Market

      High hydrostatic pressure processing (HPP) is a novel technique that emerged in food production within the last decade and more recently for pharmaceutical and medical applications. Key advantages of HPP such as instant and homogenous transmittance of pressure in the treated product and the possibility of processing at ambient temperatures represent an attractive powerful tool to implement mild postpackaging processing for a broad range of foods. Pathogens inactivation and shelf-life extension in ready-to-eat (RTE) meats are, apparently, the HPP applications that have made the technology known and accepted in the food industry. Theoretically pressure–temperature operational conditions for HPP treatment of foods may range from 300 to 1000 MPa at −20°C to 121°C, depending on the process and the nature of the food resulting in the processes such as sterilization, pasteurization, or shelf-life extension with added

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