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

By Tatiana Koutchma

ISBN-10: 0124200915

ISBN-13: 9780124200913

Adapting excessive Hydrostatic strain (HPP) for nutrients Processing Operations provides advertisement merits of HPP expertise 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 strategies.

The e-book offers excessive hydrostatic strain processing (HPP) for remedy of other teams of uncooked and entire items, concentrating on particular pressure-induced results that might result in varied organic affects, and the data helpful for specifying HPP technique and gear. 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 e-book offers up to date info at the regulatory prestige of HPP know-how world wide.

This e-book is a perfect concise source for nutrition technique engineers, nutrition technologists, product builders, federal and kingdom regulators, apparatus brands, graduate scholars, and educators fascinated with learn and development.

  • Includes case stories for HPP therapy of commercially produced meals with information about diverse HPP processing equipment
  • Gives examples of particular functions for meat and chook items remedies, clean juices and drinks, and seafood
  • Covers power reductions, environmental features of HPP expertise, and regulatory status

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

Sample text

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.

There is a lack of equipment description and technical details. Usually only the brand name and the model are provided. The variation between HPP treatments using lab/pilot or commercial-scale units can be derived based on the following differences: • Pressure-transmitting medium • Water is used in commercial machines • Water, waterÀglycol mixtures, and other fluids are used in lab scale machines • Temperature of pressure-transmitting medium • Rate of pressurization and depressurization • Drop of pressure during HT • Food package weight, size, and shape • smaller repackaged products are used in the pilot studies • Sample temperature • Cooling methods.

The lab or pilot scale machines were used in the majority of the published reports. There is a lack of equipment description and technical details. Usually only the brand name and the model are provided. The variation between HPP treatments using lab/pilot or commercial-scale units can be derived based on the following differences: • Pressure-transmitting medium • Water is used in commercial machines • Water, waterÀglycol mixtures, and other fluids are used in lab scale machines • Temperature of pressure-transmitting medium • Rate of pressurization and depressurization • Drop of pressure during HT • Food package weight, size, and shape • smaller repackaged products are used in the pilot studies • Sample temperature • Cooling methods.

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


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