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 INDICE: 1. Introduction to HPTP2. Compression heating properties3. HPTP for microbial spore inactivation - sterilisation of ambient stable low-acid food products4. HPTP for microbial spore inactivation - pasteurisation for chilled low-acid food products5. HPTP for meat tenderisation6. HPTP for other product/texture modification7. The effect of HPTP on chemical reactions8. HPTP and its effect on production of food processing contaminants9. Modelling of HPTP10. HPTP systems11. Food packaging requirements for HPTP12. Regulatory aspects relevant for HPTP
- ISBN: 978-0-12-823872-1
- Editorial: Academic Press
- Encuadernacion: Rústica
- Páginas: 296
- Fecha Publicación: 24/06/2023
- Nº Volúmenes: 1
- Idioma: Inglés