By V.M. Balasubramaniam
High strain processing expertise has been followed around the world on the business point to maintain a wide selection of nutrition items with no utilizing warmth or chemical preservatives. High strain Processing: know-how ideas and Applications will evaluation the elemental expertise rules and approach parameters that govern microbial safeguard and product caliber, a vital requirement for business software. This e-book could be of curiosity to scientists within the nutrition undefined, specifically to these focused on the processing of goods comparable to meat, fish, end result, and greens. The ebook could be both vital to nutrition microbiologists and processing experts in either the govt and nutrition undefined. furthermore, it will likely be a invaluable reference for gurus eager about the import and export of excessive strain taken care of foodstuff items. ultimately, this replace at the technological know-how and expertise of excessive strain processing might be priceless to all educational, business, neighborhood, and nation educators of their academic efforts, in addition to an exceptional source for graduate scholars attracted to studying approximately cutting-edge expertise in meals engineering.
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Additional resources for High Pressure Processing of Food: Principles, Technology and Applications
M. Balasubramaniam 10 900 800 Pressure (Mpa) Liquid Solid VI 600 V HPP PAE 400 III 200 PAF PAT HPH I -30 -20 PATP POTS -10 0 30 40 60 80 Temperature (˚C) 100 120 140 Fig. 1 3CHEMATIC DIAGRAM ILLUSTRATING PROCESSING TECHNOLOGIES CONDUCTED AT HIGH PRESSURES -0A PAF pressure-assisted freezing, PAT pressure-assisted thawing, HPH high-pressure homogenization, HPP high-pressure processing, PAE pressure-assisted extraction, PATP pressureassisted thermal processing, POTS pressure-ohmic thermal sterilization (adapted from "ALASUBRAMANIAM ET AL 2015) APPLICATION IS THE STORAGE AT FREEZING CONDITIONS UP TO # WITHOUT THE TRANSITION from liquid to solid.
An interesting application of PATP is the inactivation of infectious agents LIKE PRIONS 4HE CONVENTIONAL INACTIVATION METHODS FOR PRIONS ARE PRETTY AGGRESsive using elevated temperatures. Feasibility studies have proven that PATP can 1 Fundamentals and Applications of High-Pressure Processing Technology 13 inactivate prions with less severe conditions, and it has been suggested as an alternative to decontamination of prions. Chapter 16 describes the pressure inactivation of prions. 6 Pressure-Ohmic Thermal Processing Pressure-ohmic thermal processing (POTP) is a novel technology involving sequential and simultaneous application of elevated pressure and ohmic heating to preSERVE SHELF
ACID FOODS OR EXTENDED SHELF LIFE %3, FOOD PRODUCTS 4HE technology synergistically combines the heat of compression effects of elevated pressures along with ohmic heating to minimize thermal exposure effects on prodUCT QUALITY "ALASUBRAMANIAM ET AL 2012).
One question that was answered in early experiments was the effect of high pressure on different strains of microbial pathogens. Early experiments on the sensitivity of heat-resistant and heat-sensitive Salmonella strains showed that reverse results were observed with pressure (Metrick et al. 1989). The heat-resistant strain was sensitive to pressure and the heat-sensitive strain was quite resistant to high-pressure inactivation. Professor Hoover was able to study the effect of pressure magnitude and holding time on the ability of microbes to recover from sublethal pressure treatments.
High Pressure Processing of Food: Principles, Technology and Applications by V.M. Balasubramaniam
Categories: Food Science