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Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations (Novel Technologies in the Food Industry) de Tatiana Koutchma

Descripción - Críticas '...especially notable for providing spedfic information on suppliers and cast of equipment for high-pressure processing….valuable to anyone using or evaluating HPP.' --Food Technology, November 2014 '... the text makes it easy understanding of the complex world of creation of these foods, serving as first taste for all those who work in the field, by operators food industry consultants, managers quality and legislators...' --Industrie Alimentari, November 2014 Reseña del editor 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. Biografía del autor 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.

Recent advances in food processing using high hydrostatic recent advances in food processing using high hydrostatic pressure technology wang cy1, huang hw1, hsu cp1, yang bb1 author information 1a southern taiwan service center, food industry research and development institute , tainan , taiwan High hydrostatic pressure technology in dairy processing high pressure processing review of application to cheese manufacture and ripening aust j dairy technol 2006 61170178 google scholar toepfl s, mathys a, heinz v, knorr d review potential of high hydrostatic pressure and pulsed electric fields for energy efficient and environmentally friendly food processing Adapting high hydrostatic pressure hpp for food 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 readytoeat 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

Adapting high hydrostatic pressure hpp for food 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 readytoeat rte meat processing, dairy and seafood products, drinks and beverages, and other emerging processes Food processing by high hydrostatic pressure bioscience high hydrostatic pressure hhp process, as a nonthermal process, can be used to inactivate microbes while minimizing chemical reactions in food in this regard, a hhp level of 100 mpa 9869 atm10197 kgfcm 2 and more is applied to food Adapting high hydrostatic pressure for food processing health canada novel foods decisions use of high hydrostatic pressure for processing ready to eat rte meatcontaining entrees, meatcontaining salads and meat products maple leaf, december 2006 use of high hydrostatic pressure for the control of l monocytogenes in ready to eat rte meats and

Detalles del Libro

• Name: Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations (Novel Technologies in the Food Industry)
  
• Autor: Tatiana Koutchma
  
• Categoria: Libros,Ciencias, tecnología y medicina,Tecnología e ingeniería
  
• Tamaño del archivo: 18 MB
  
• Tipos de archivo: PDF Document
  
• Idioma: Español
  
• Archivos de estado: AVAILABLE
  

Download Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations (Novel Technologies in the Food Industry) de Tatiana Koutchma PDF [ePub Mobi] Gratis

What is hpp high pressure processing hydrofresh hpp hpp allows food manufactures to increase their food safety processes and introduce products to new markets because of the extended shelf life high pressure processing can be used on most airfree, moisture containing products from juices, purees, wet salads, delimeats, and more new applications for hpp continue to grow High pressure processing of food linkedin slideshare 1 high pressure processing hpp is a promising nonthermal technology that has been developed with the aim of obtaining microbiologically safe food products while avoiding undesirable changes in the sensory, physicochemical, and nutritional properties of foods thus hpp has become one of the innovative food processing technologies most Benefits and limitations of food processing by high highpressure processing principles in pressure processing, foods are placed in vessels filled with a fluid, generally water mixed with either vegetal or mineral oil for equipment lubrication and corrosion prevention purposes the surrounding liquid exerts hydrostatic pressure on the food which is transmitted

Adapting high hydrostatic pressure hpp for food 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 Adapting high hydrostatic pressure hpp for food adapting high hydrostatic pressure hpp for food processing operations novel technologies in the food industry kindle edition by koutchma, tatiana download it once and read it on your kindle device, pc, phones or tablets use features like bookmarks, note taking and highlighting while reading adapting high hydrostatic pressure hpp for food processing operations novel technologies in High pressure processing of foods fact sheet agrifood high pressure processing it can be carried out at room temperature and the pressure used is immense up to 600 mega pascals 90,000 psi the pressure is transmitted through water, which completely surrounds the packaged food