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High pressure food processing

International Biodeterioration & Biodegradation, 1995
Discusses the use of high pressure in the processing, packaging and shelf life of food products. Describes the effects of high pressure on food microbiology, chemistry and structure. Suggests there are commercial opportunities for new products using pressure packaging as the flavours and colours of fresh food are maintained with minimal processing.
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High Pressure Processing of Fresh Seafoods

1998
Crude proteolytic enzyme extracts were prepared from the muscle tissues of two fish species, bluefish and sheephead, and subjected to high hydrostatic pressure treatments (from 1,000-3,000 atm), and monitored for residual activity for cathepsin C, collagenase, chymotrypsin-like and trypsin-like enzymes versus homologous enzymes from bovine.
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High-Pressure Processing Uniformity

2016
As pressure is uniform and residence time is fixed, studying nonuniformity of high-pressure process variables comes down to studying temperature uniformity. This book chapter starts from the definition of adiabatic heat of compression to demonstrate that compression heat differences are a basis for the development of temperature heterogeneities in a ...
Tara Grauwet, Iesel Van der Plancken, Liesbeth Vervoort, Marc Hendrickx, Ann Van Loey   +4 more
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High-Pressure Processing

2022
Snehasis Chakraborty, Rishab Dhar
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High-Pressure Processing of Seafood

2019
High pressure processing (HPP) is one of the promising alternative technologies to conventional processing technologies. HPP is capable of inactivating microorganisms and enzymes as a non-thermal technology which has a great potential on retaining the quality of seafood with minimum changes in freshness and nutritional properties.
İlknur Ucak, Stefan Toepfl
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Economics of High Pressure Processes

2001
Economical considerations are investigated in this section, with reference to high pressure extraction plants, to the production of polyethylene, and to the precipitation by supercritical antisolvent process. In the first case, comparison with conventional low pressure solvent plants are not included, because of differences in the legal situation ...
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Developments in High-Pressure Food Processing

2010
This book examines the developments made in the processing of foods using high pressure. Consumers generally expect the food to be of a high quality, minimally processed, natural, additive-free, high in nutritional value as well as safe to eat. High Pressure processing is an alternative to thermal processing which can destroy harmful microorganisms ...
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High pressure processing

2002
null Indrawati, A. Van Loey, M. Hendrickx   +2 more
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High‐Pressure Processes

Chemical Engineering & Technology, 2014
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High Pressure Processing of Foods

2007
High pressure processing of foods , High pressure processing of foods , مرکز فناوری اطلاعات و اطلاع رسانی ...
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