Adapting High Hydrostatic Pressure HPP for Food Processing Operations

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  • Author : Tatiana Koutchma
  • Publisher : Academic Press
  • Pages : 78 pages
  • ISBN : 0124200990
  • Rating : 5/5 from 1 reviews
CLICK HERE TO GET THIS BOOK >>>Adapting High Hydrostatic Pressure HPP for Food Processing Operations

Download or Read online Adapting High Hydrostatic Pressure HPP for Food Processing Operations full in PDF, ePub and kindle. this book written by Tatiana Koutchma and published by Academic Press which was released on 21 June 2014 with total page 78 pages. We cannot guarantee that Adapting High Hydrostatic Pressure HPP for Food Processing Operations book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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. Includes case studies for HPP treatment of commercially produced foods with information regarding different HPP processing equipment Gives examples of specific applications for meat and poultry products treatments, fresh juices and beverages, and seafood Covers energy savings, environmental aspects of HPP technology, and regulatory status

Adapting High Hydrostatic Pressure HPP for Food Processing Operations

Adapting High Hydrostatic Pressure  HPP  for Food Processing Operations
  • Author : Tatiana Koutchma
  • Publisher : Academic Press
  • Release : 21 June 2014
GET THIS BOOK Adapting High Hydrostatic Pressure HPP for Food Processing Operations

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

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  • Publisher : CRC Press
  • Release : 25 November 2021
GET THIS BOOK Handbook of Research on Food Processing and Preservation Technologies

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GET THIS BOOK Food Engineering

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  • Publisher : CRC Press
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GET THIS BOOK Non thermal Processing of Foods

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GET THIS BOOK Green Food Processing Techniques

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GET THIS BOOK Advanced Technologies for Meat Processing

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  • Release : 17 July 2019
GET THIS BOOK Preservatives and Preservation Approaches in Beverages

Preservatives for the Beverage Industry, Volume Fifteen, a new release in The Science of Beverages series, is a valuable resource that discusses preservatives and their impact in the beverage industry, including potential health impacts. The book takes a broad, multidisciplinary approach to explore both conventional and novel approaches of the types and uses of preservatives. The latest applications and techniques to reduce the use of non-natural or health-threatening preservation elements are also covered. This is a must-have reference for anyone

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GET THIS BOOK Innovative Technologies for Food Preservation

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GET THIS BOOK Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security

The world population is expected to increase exponentially within the next decade, which means that the food demand will increase and so will waste production. The increasing demand for food as well as changes in consumption habits have led to the greater availability and variety of food with a longer shelf life. However, there is a need for effective food waste management and food preservation as wasted food leads to overutilization of water and fossil fuels and increasing greenhouse gas

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GET THIS BOOK Food Processing Technology

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