By Tatiana Koutchma
Adapting excessive Hydrostatic strain (HPP) for foodstuff Processing Operations offers advertisement merits of HPP expertise for particular processing operations within the foodstuff undefined, together with uncooked and ready-to-eat (RTE) meat processing, dairy and seafood items, beverages and drinks, and different rising methods.
The ebook provides excessive hydrostatic strain processing (HPP) for remedy of other teams of uncooked and accomplished items, targeting particular pressure-induced results that might result in various organic affects, and the data worthy for specifying HPP technique and kit. It additionally discusses phenomena of compression heating, the HPP in-container precept, requisites for plastic fabrics, elements affecting efficacy of HPP remedies, and to be had advertisement structures. also, the ebook presents up-to-date info at the regulatory prestige of HPP know-how around the globe.
This e-book is a perfect concise source for meals approach engineers, nutrition technologists, product builders, federal and kingdom regulators, gear brands, graduate scholars, and educators interested in learn and development.
- Includes case reviews for HPP remedy of commercially produced meals with information about assorted HPP processing equipment
- Gives examples of particular functions for meat and chook items remedies, clean juices and drinks, and seafood
- Covers power reductions, environmental facets of HPP expertise, and regulatory status
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Additional resources for Adapting high hydrostatic pressure for food processing operations
HPP is mainly used in a commercial environment as an effective postlethality technology for prepacked meat products. The majority of the HPP commercial meat products belong to RTE food category. In the United States, Hormel Foods is using HPP mainly for the elimination of L. monocytogenes, since the United States Department of Agriculture (USDA) regulatory authority maintains a policy of zero tolerance. Pressure levels applied for the pasteurization of meats and meat products, range in an area of 400–600 MPa with short processing times of 3–7 min at ambient temperature.
When necessary the number of pulses, interval between pulses, temperature and pressure have to be identified. 5 Temperature Product initial temperature (Ti): The initial temperatures of the product before the commencement of pressurization. 41 Product process temperature (Tf): The final temperature of the product during the sample treatment. 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.
Packaging is a vital factor for any preservation method to be successful since it protects the food products from recontamination during processing and adverse environmental conditions during storage. HPP is a batch process in which food materials are packaged before the application of high pressure, and the food product and the package are both exposed to the processing conditions, so the entire pack remains a “secure unit” until the consumer opens it. Prepackaging helps to prevent contamination from the pressure medium and improves HPP efficiency.