High Pressure Processing of Food Principles, Technology and Applications [Hardcover]

High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.

Preface.- Section 1. Introduction.- 1. Fundamentals and Applications of High Pressure Processing Technology.- 2. A Short History of Research and Development Efforts Leading to the Commercialization of High Pressure Processing of Food.- Section 2. Process Equipment and Packaging.- 3. Industrial Scale High Pressure Processing Equipment.- 4. Continuous-High Pressure Processing to Extend Product Shelf Life.- 5. High Pressure Effects on Packaging Material.- Section 3. High Pressure Process Engineering Characterization.- 6. In Situ Thermal, Volumetric and Electrical Properties of Food Matrices Under Elevated Pressure and the Techniques Employed to Measure Them.- 7. Food Processing by High Pressure Homogenization.- 8. Pressure Shift Freezing and Thawing.- 9. Pulsed High Pressure.- 10. Applicationl#Ý