Download PDF by Tatiana Koutchma: Adapting High Hydrostatic Pressure (HPP) for Food Processing

By Tatiana Koutchma

ISBN-10: 0124200915

ISBN-13: 9780124200913

Adapting excessive Hydrostatic strain (HPP) for nutrients Processing Operations offers advertisement merits of HPP know-how for particular processing operations within the nutrients undefined, together with uncooked and ready-to-eat (RTE) meat processing, dairy and seafood items, beverages and drinks, and different rising techniques.

The ebook offers excessive hydrostatic strain processing (HPP) for remedy of alternative teams of uncooked and comprehensive items, concentrating on particular pressure-induced results that might result in varied organic affects, and the knowledge valuable for specifying HPP approach and gear. It additionally discusses phenomena of compression heating, the HPP in-container precept, standards for plastic fabrics, elements affecting efficacy of HPP remedies, and on hand advertisement platforms. also, the e-book offers up to date details at the regulatory prestige of HPP expertise worldwide.

This booklet is a perfect concise source for meals method engineers, foodstuff technologists, product builders, federal and kingdom regulators, gear brands, graduate scholars, and educators interested by learn and development.

  • Includes case stories for HPP therapy of commercially produced meals with information about diversified HPP processing equipment
  • Gives examples of particular purposes for meat and bird items remedies, clean juices and drinks, and seafood
  • Covers strength mark downs, environmental facets of HPP know-how, and regulatory status

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Additional resources for Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

Sample text

Beef is made into ground beef patties then packaged and shipped to American Pasteurization Co. in Milwaukee for HPP. After vacuum packaged, Fressure beef patties undergo HPP; they are packaged and shipped to food distributors like Sysco. Hormel (MN, USA) applies HPP to the animals immediately after harvesting to reduce fecal contamination, to remove hair and feather, and to loosen nails from the hoof. Immediately after the animal is harvested, it is subjected to HPP to stop glycolysis early and subsequently to drop the pH, which affects tenderization, water holding capacity, and the overall likeability.

4 DAIRY PRODUCTS In the dairy industry, the potential for the use of HPP technology exists not only from the standpoint of microbial and enzyme inactivation in raw milk but also for the purpose of improving the quality and yield of dairy products such as cheese, yogurt, and exploring new functional properties of traditional dairy ingredients such as casein proteins. The selective barosensibility of spoilage-causing and pathogenic microorganisms has been used in the postpackaging HPP of cultured foods, as was reported by Hyperbaric Company, Spain.

Another feature is that wire-wound vessels will leak before they burst. 2. The Avure QFP 525L-600 (Figure X) measures up to the production needs of today’s high-volume food processor, offering the highest throughput in the industry with features to minimize operating costs and maximize uptime. 2 The Avure QFP 525L-600 HP unit. 1 a 3 min hold time. The larger diameter also accommodates processing of larger and odd-shaped product. The largest 687 L system from Avure, with a horizontal design, was built to serve the seafood industry, where continuous flow is of the essence.

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

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