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Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

  • ID: 2784235
  • Book
  • 78 Pages
  • Elsevier Science and Technology
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Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging processes.

The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products, focusing on specific pressure-induced effects that will lead to different biological impacts, and the information necessary for specifying HPP process and equipment. It also discusses phenomena of compression heating, the HPP in-container principle, requirements for plastic materials, factors affecting efficacy of HPP treatments, and available commercial systems. Additionally, the book provides updated information on the regulatory status of HPP technology around the world.

This book is an ideal concise resource for food process engineers, food technologists, product developers, federal and state regulators, equipment manufacturers, graduate students, and educators involved in research and development.

  • Includes case studies for HPP treatment of commercially produced foods with information regarding different HPP processing equipment
  • Gives examples of specific applications for meat and poultry products treatments, fresh juices and beverages, and seafood
  • Covers energy savings, environmental aspects of HPP technology, and regulatory status

Please Note: This is an On Demand product, delivery may take up to 11 working days after payment has been received.

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1. Introduction
2. Fundamentals of HPP Technology
3. In-Container HPP Principle
4. HPP Cycles
5. HPP Microbial Effects in Foods
6. Emerged HPP Commercial Applications
7. Emerging Applications
8. HPP Commercial and Pilot Equipment
9. Regulatory Status Update
10. Conclusions
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Koutchma, Tatiana
Tatiana Koutchma is a research scientist in Agriculture and Agri-Food Canada (AAFC). Before she joined the AAFC, she was a research associate professor at the National Center for Food Safety and Technology (NCFST) at the Illinois Institute of Technology in Chicago. She received her doctoral degree in Food Process Engineering in Moscow State University of Food Production. Since 1990, she has had successful international experience in Russia, USA and Canada working in academia and government research programs in emerging food processing technologies. In the last 18 years her main research focus and interest has been application innovative technologies like UV light, microwave heating and high hydrostatic pressure for improved food safety, security, shelf life and product acceptability. She initiated research programs on UV light for food preservation and was actively involved in core functions associated with R&D, process design, and validation of this technology for food industry. She also contributed to the approval of a number of international regulatory submissions on UV applications for foods, milk and ingredients.

Dr. Koutchma is a graduate faculty at University of Guelph, Chair Elect of Nonthermal Processing Division (NPD) of IFT, and Canadian Ambassador at the Global Harmonization Initiative (GHI). She is also associate editor of the journals Food Process Engineering and Food Science and Technology International. Dr. Koutchma has authored four books on UV light for foods, as well as 10+ book chapters and 70+ peer-reviewed publications. She is an invited speaker at numerous international venues and delivers training for industry and government professionals. As a contributing author of the "FoodOnline” and "MeatingPlace” Dr. Koutchma is an active promoter of non-thermal processing technologies to the professional community.
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