High Pressure Technology
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High Pressure Processing Of Food
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Author : V.M. Balasubramaniam
language : en
Publisher: Springer
Release Date : 2016-01-28
High Pressure Processing Of Food written by V.M. Balasubramaniam and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-01-28 with Technology & Engineering categories.
High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.
High Pressure Technology 2004
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Author : Jeff Pfeifer
language : en
Publisher:
Release Date : 2004
High Pressure Technology 2004 written by Jeff Pfeifer and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Science categories.
Present And Future Of High Pressure Processing
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Author : Francisco J. Barba
language : en
Publisher: Elsevier
Release Date : 2020-08-22
Present And Future Of High Pressure Processing written by Francisco J. Barba and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-22 with Technology & Engineering categories.
Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation. This content is especially important for product developers as it includes technological, physicochemical, and nutritional perspectives.This book specifically focuses on innovative high-pressure processing applications and begins with an introduction followed by a section on the impact of high-pressure processing on bioactive compounds and bioaccessibility/bioavailability. The third section addresses the ways in which high-pressure processing can assist in the reduction of toxins and contaminants, while the fourth section presents opportunities for the use of high-pressure processing in the development of healthy and/or functional food. This reference concludes with an analysis of the challenges regarding the use of high-pressure processing as an innovative application. - Explores the use of high-pressure processing as a tool for developing new products - Outlines the structure and improved functional properties provided by high-pressure processing - Illustrates potential applications and future trends of high-pressure processing - Explains the mechanisms that influence the impact of high-pressure processing - Highlights the optimal conditions for high-pressure processing to develop certain food products - Defines the challenges and future perspectives in the use of high-pressure processing for food product development
High Pressure Science And Technology
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Author : K. D. Timmerhaus
language : en
Publisher: Springer
Release Date : 1979
High Pressure Science And Technology written by K. D. Timmerhaus and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 1979 with Science categories.
High Pressure Technology Of Nanomaterials
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Author : Witold Łojkowski
language : en
Publisher:
Release Date : 2006
High Pressure Technology Of Nanomaterials written by Witold Łojkowski and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Technology & Engineering categories.
The aim of the celebrated High Pressure School (HPS) is to provide a platform where both young and experienced researchers can meet and exchange their experiences in high-pressure research techniques.
Advances In Food Applications For High Pressure Processing Technology
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Author : Hafiz Muhammad Shahbaz
language : en
Publisher: Springer Nature
Release Date : 2023-06-20
Advances In Food Applications For High Pressure Processing Technology written by Hafiz Muhammad Shahbaz and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-06-20 with Technology & Engineering categories.
This Brief provides an overview of commercially successful current applications of high pressure processing (HPP) non-thermal technology. In recent years, HPP has gained acceptance in the industry for its use in the development of nutritious clean label food products which meet modern demands from health-conscious consumers. HPP products are now commercially available in many countries, and more than 400 HPP industrial equipment installations are currently in operation. Advances in Food Applications for High Pressure Processing Technology offers an in-depth discussion of recent applications of HPP for different food commodities, including fruit juices, vegetable and fruit products, meat products, ready-to-eat meals, avocado products, dairy products, dips and condiments, wet salads and sandwich fillings, fermented products and baby and infant foods.
Recent Developments In High Pressure Processing Of Foods
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Author : Navin K Rastogi
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-07-16
Recent Developments In High Pressure Processing Of Foods written by Navin K Rastogi and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07-16 with Technology & Engineering categories.
Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included.
Ultra High Pressure Treatment Of Foods
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Author : Marc E.G. Hendrickx
language : en
Publisher: Springer
Release Date : 2012-10-23
Ultra High Pressure Treatment Of Foods written by Marc E.G. Hendrickx and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-10-23 with Technology & Engineering categories.
During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food processing and preservation. In addition, food scientists have demonstrated the feasibility of industrial-scale high pressure processing. This technology is of specific interest to the food industry because it provides an attractive alternative to conventional methods of thermal processing, which often produce undesirable changes in foods and hamper the balance between high quality (color, flavor, and functionality) and safety. In addition, it offers opportunities for creating new ingredients and products because of the specific actions of high pressure on bio logical materials and food constituents. It allows food scientists to redesign exist ing processes and to create entirely new ones using high pressure technology alone or in combination with conventional processes (e. g. , pressure-temperature combinations ). Researchers have investigated high pressure processing for the past century. Scientists such as Hite and Bridgman did pioneering work at the turn of the 20th century. Then during the 1980s and 1990s, there was a large effort to investigate the effects of high pressure on biological materials, particularly foods. The initial research activities in the late 1980s and early 1990s focused on exploratory activ ities in the food area.
Emerging Technologies In Meat Processing
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Author : Enda J. Cummins
language : en
Publisher: John Wiley & Sons
Release Date : 2016-11-18
Emerging Technologies In Meat Processing written by Enda J. Cummins and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-11-18 with Technology & Engineering categories.
Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series.
Applied Mechanics Reviews
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Author :
language : en
Publisher:
Release Date : 1966
Applied Mechanics Reviews written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1966 with Mechanics, Applied categories.