High Pressure Processing of Foods. Institute of Food Technologists Series

  • ID: 2223631
  • Book
  • 272 Pages
  • John Wiley and Sons Ltd
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High Pressure Processing (HPP) is rapidly becoming the most well–known, emerging non–thermal food processing technology based on its ability to produce value–added and fresher foods. HPP has the ability to safely inactivateClostridium botulinum spores and other potentially harmful pathogenic microorganisms without compromising food structure or food quality, and breakthroughs for exploiting HPP to produce sterile (i.e., shelf–stable) low–acid foods are imminent and will significantly impact the commercial marketplace worldwide. Effecting sterilization with HPP requires an understanding of the relevant process control parameters (pressure, temperature, time, and characteristics of the food matrix) and their interactions with target pathogenic bacterial spores.

In High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species as functions of processing parameters, such as pressure, temperature, time, food matrix, and the presence of anti–microbials; propose predictive mathematical models for predicting spore inactivation in foods treated with HPP; address commercial aspects of high pressure processing that include the high pressure equipment used to achieve the sterilization of bacterial spores in foods; and provide an assessment of the quality and sensory evaluation of actual food products preserved by HPP. High Pressure Processing of Foods is the landmark resource on the mechanisms and predictive modeling of bacterial spore inactivation by HPP.

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1. Introduction to High Pressure Processing of FoodsMargaret F. Patterson,Mark Linton,and Christopher J. Doona.

2. Germination of Spores of Bacillus subtilis by High Pressure Peter Setlow.

3. Inactivation of Bacillus cereus by High Hydrostatic Pressure Murad A. Al–Holy, Mengshi Lin, and Barbara A. Rasco.

4. Inactivation of Bacillus spores at low pH and in milk by high pressure at moderate temperature Isabelle Van Opstal, Abram Aertsen, and Chris W. Michiels.

5. Pressure and heat resistance of Clostridium botulinum and other endospores Michael G. Gänzle, Dirk Margosch, Roman Buckow, Matthias A. Ehrmann, Volker Heinz, and Rudi F. Vogel.

6. The Quasi–chemical and Weibull Distribution Models of Nonlinear Inactivation Kinetics of Escherichia coli ATCC 11229 by High Pressure Processing Christopher J. Doona, Florence E. Feeherry, Edward W. Ross, Maria Corradini, and Micha Peleg.

7. Sensitization of microorganisms to high–pressure processing by phenolic compounds Yoon–Kyung Chung, Aaron S. Malone, and Ahmed E. Yousef.

8. Functional genomics for optimal microbiological stability of processed food products Stanley Brul, Hans van der Spek, Bart J.F. Keijser, Frank H.J. Schuren, Suus J.C.M. Oomes, and Roy C. Montijn.

9. Determination of Quality Differences in Low–Acid Foods Sterilized by High Pressure Versus Retorting Ming H. Lau and Evan J. Turek.

10. Consumer Evaluations of High Pressure Processed Foods Alan O. Wright, Armand V. Cardello, and Rick Bell.

11. Compression Heating and Temperature Control in High Pressure Processing Edmund Ting

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Christopher J. Doona
Florence E. Feeherry
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