High Pressure Thermal Processing

Comprehensive resource that details all aspects on high pressure thermal processing technology in the food industry

Kai Knoerzer (Edited by), Robert Sevenich (Edited by), Robert Sevenich (Edited by)

9780128238721, Elsevier Science

Paperback, published 1 June 2023

306 pages, Approx. 100 illustrations
22.9 x 15.2 x 1.9 cm, 0.45 kg

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.

1. Introduction to HPTP
2. Compression heating properties
3. HPTP for microbial spore inactivation – sterilisation of ambient stable low-acid food products
4. HPTP for microbial spore inactivation – pasteurisation for chilled low-acid food products
5. HPTP for meat tenderisation
6. HPTP for other product/texture modification
7. The effect of HPTP on chemical reactions
8. HPTP and its effect on production of food processing contaminants
9. Modelling of HPTP
10. HPTP systems
11. Food packaging requirements for HPTP
12. Regulatory aspects relevant for HPTP

Subject Areas: Food & beverage technology [TDCT]