High Pressure Thermal Processing

Herausgeber: Knoerzer, Kai; Sevenich, Robert

• Broschiertes Buch

Produktbeschreibung

High Pressure Thermal Processing provides a detailed understanding on the technology itself, what it can be used for, and the benefits of the technology over conventional processing. From an academic perspective, all sections clearly outline the intricacies of the technology, new applications (other than for spore inactivation) and how technology related process variables impact on food, quality attributes, textures, safety, and chemical aspects, etc. From a manufacturer perspective, throughout the product development stage and the actual commercial implementation, the book content will assist users greatly in doing this efficiently and safely. Within a single reference book, this book reaches researchers in academia who face the challenge to drive the science and assist the manufacturers to commercialize these new technologies. It is also ideal for regulators around the world who need to assess these new technologies and implement guidelines for manufacturers.

---

Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: Elsevier Science Publishing Co Inc
• Seitenzahl: 306
• Erscheinungstermin: 28. Juni 2023
• Englisch
• Abmessung: 230mm x 155mm x 25mm
• Gewicht: 510g
• ISBN-13: 9780128238721
• ISBN-10: 0128238720
• Artikelnr.: 62481634

Inhaltsangabe

1. Introduction to HPTP
2. Compression heating properties
3. HPTP for microbial spore inactivation - sterilisation of ambient stable
low-acid food products
4. HPTP for microbial spore inactivation - pasteurisation for chilled
low-acid food products
5. HPTP for meat tenderisation
6. HPTP for other product/texture modification
7. The effect of HPTP on chemical reactions
8. HPTP and its effect on production of food processing contaminants
9. Modelling of HPTP
10. HPTP systems
11. Food packaging requirements for HPTP
12. Regulatory aspects relevant for HPTP