By Tatiana Koutchma
Adapting excessive Hydrostatic strain (HPP) for meals Processing Operations provides advertisement advantages of HPP expertise for particular processing operations within the foodstuff undefined, together with uncooked and ready-to-eat (RTE) meat processing, dairy and seafood items, beverages and drinks, and different rising strategies.
The publication offers excessive hydrostatic strain processing (HPP) for remedy of alternative teams of uncooked and entire items, concentrating on particular pressure-induced results that would bring about various organic affects, and the data beneficial for specifying HPP strategy and gear. It additionally discusses phenomena of compression heating, the HPP in-container precept, standards for plastic fabrics, elements affecting efficacy of HPP remedies, and to be had advertisement platforms. also, the e-book offers up-to-date details at the regulatory prestige of HPP know-how all over the world.
This ebook is a perfect concise source for foodstuff strategy engineers, meals technologists, product builders, federal and country regulators, apparatus brands, graduate scholars, and educators all for study and development.
- Includes case reports for HPP therapy of commercially produced meals with information about varied HPP processing equipment
- Gives examples of particular functions for meat and fowl items remedies, clean juices and drinks, and seafood
- Covers strength rate reductions, environmental facets of HPP expertise, and regulatory status
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Additional info for Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations
For example, HPP can be used to blanch meat products, a common process that typically uses steam or hot water to soften or partially cook some foods. Blanching is used to reduce cooking time— a key attribute in convenience food products. Avoiding the use of hot water, HPP accomplishes this without heat damage to the product which protects its color and taste. Emerged HPP Commercial Applications 31 In the case of fresh meat treatment, HPP can affect quality parameters particularly depending on the pressure level applied, and thus typical characteristic associated with fresh meat like texture and especially color can be remarkably modified.
As discussed by Bajovic et al. (2012), one of the major problems with fresh meat is that HPP-treated meat looks cooked to the consumer because of the pressure-sensitive protein denaturation. However, according to Ma and Ledward (2013), if prerigor meat is subjected to pressures of about 100À150 MPa, below those necessary to cause color changes, it becomes significantly more tender than its untreated counterpart and this may now be a commercially viable process, given the decreasing cost of high-pressure Emerging Applications 39 rigs.
The operation is dephased: when one vessel is in the phase of increasing pressure, the other one is in the holding-time phase. Owing to its volume and vessel diameter (two vessels, each vessel of capacity 300 L and 300 mm in diameter), it is the most productive machine in the range. Hiperbaric also offers integration of its HPP systems into any existing production environment: • Automation for product handling, loading, and unloading. • Ancillary equipment for the HPP units and peripherals such as hoppers, product customized HPP containers, and basket for loading and unloading systems, post-HPP product dryers, etc.
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