High Pressure Thermal Processing
eBook - ePub

High Pressure Thermal Processing

  1. 296 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

High Pressure Thermal Processing

About this book

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

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Yes, you can access High Pressure Thermal Processing by Kai Knoerzer,Robert Sevenich in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Title of Book
  2. Cover image
  3. Title page
  4. Table of Contents
  5. Copyright
  6. List of contributors
  7. Chapter One Introduction to high pressure thermal processing and pressure assisted thermal sterilization
  8. Chapter Two Adiabatic compression heating properties of liquids and solids
  9. Chapter Three High pressure thermal sterilization technology for bacterial spore inactivation and the production of sterile, ambient-stable, low-acid foods
  10. Chapter Four HPTP for meat tenderization
  11. Chapter Five High pressure thermal processing for the modification of seafood texture
  12. Chapter Six High-pressure thermal sterilization (HPTS) and its effect on production of food processing contaminants and quality-related properties in food in comparison to thermal-only processing
  13. Chapter Seven Modeling high pressure thermal processing
  14. Chapter Eight High pressure thermal processing systems
  15. Chapter Nine Regulatory aspects relevant for HPTP
  16. Chapter Ten Food packaging for high-pressure thermal processing
  17. Index