High Pressure Thermal Processing

Editat de Kai Knoerzer, Robert Sevenich
en Limba Engleză Paperback – 28 iun 2023
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.

  • Provides a comprehensive overview on the technology, including food safety aspects, new product developments and regulations
  • Thoroughly explores HPTP for microbial spore inactivation, the sterilization of ambient stable low-acid food products
  • Covers HPTP and its effect on the production of food processing contaminants
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ISBN-13: 9780128238721
ISBN-10: 0128238720
Pagini: 306
Ilustrații: Approx. 100 illustrations
Dimensiuni: 152 x 229 mm

Public țintă

Food scientists, engineers in academia and industry Food policy and regulatory bodies; nutritionists


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