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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 +4 more
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High Pressure Processes in Biorefineries
Chemie Ingenieur Technik, 2011AbstractAn overview of high pressure processes for producing chemicals from lignocellulosic biomass is presented. Special attention is given to the combination of different process steps and scale‐up possibilities for the apparatus involved. Based on literature and own experiments it is shown that, under the condition of an adapted choice of process ...
Zetzl, Carsten +4 more
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Journal of Food Science, 2000
Scope of Deliverables: This section covers high pressure processing as an alternative technology for preservation of foods. It includes critical process factors, their effect on inactivation levels and mechanisms of inactivation, as well as pathogens of concern and recommendations for surrogates. Methods to handle deviations are also described.
DANIEL F. FARKAS, DALLAS G. HOOVER
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Scope of Deliverables: This section covers high pressure processing as an alternative technology for preservation of foods. It includes critical process factors, their effect on inactivation levels and mechanisms of inactivation, as well as pathogens of concern and recommendations for surrogates. Methods to handle deviations are also described.
DANIEL F. FARKAS, DALLAS G. HOOVER
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Food Processing by High Hydrostatic Pressure
Critical Reviews in Food Science and Nutrition, 2002The use of high hydrostatic pressures (HHP) for food processing is finding increased application within the food industry. One of the advantages of this technology is that because it does not use heat, sensory, and nutritional attributes of the product remain virtually unaffected, thus yielding products with better quality than those processed ...
M F, San Martín +2 more
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High pressure-processed guacamole
Innovative Food Science & Emerging Technologies, 2000Abstract The effects of continuous or oscillatory high pressure (HP) treatments on polyphenoloxidase (PPO) and lipoxygenase (LOX) activities, standard plate, yeast and mold counts, sensory acceptability, and instrumental color in guacamole were evaluated. Significantly less (P 0.05) from that of guacamole controls. Browning during storage was related
E. Palou +5 more
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Food Science and Technology International, 2008
High pressure processing (HPP) of foods offers a commercially viable and practical alternative to heat processing by allowing food processors to pasteurize foods at or near room temperature. Pressure in combination with moderate temperature also seems to be a promising approach for producing shelf-stable foods.
V.M. Balasubramaniam, D. Farkas
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High pressure processing (HPP) of foods offers a commercially viable and practical alternative to heat processing by allowing food processors to pasteurize foods at or near room temperature. Pressure in combination with moderate temperature also seems to be a promising approach for producing shelf-stable foods.
V.M. Balasubramaniam, D. Farkas
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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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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
1998Crude 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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Developments in High-Pressure Food Processing
2010This 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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