Advances in Food Applications for High Pressure Processing Technology

This Brief provides an overview of commercially successful current applications of high pressure processing (HPP) non-thermal technology. In recent years, HPP has gained acceptance in the industry for its use in the development of nutritious clean label food products which meet modern demands from health-conscious consumers. HPP products are now commercially available in many countries, and more than 400 HPP industrial equipment installations are currently in operation.

Advances in Food Applications for High Pressure Processing Technology offers an in-depth discussion of recent applications of HPP for different food commodities, including fruit juices, vegetable and fruit products, meat products, ready-to-eat meals, avocado products, dairy products, dips and condiments, wet salads and sandwich fillings, fermented products and baby and infant foods.

Discusses the latest advancements in HPP equipment and packaging material used for HPP processing Provides a comprehensive overview of HPP technology in development of new food products Discusses the future challenges faced by HPP technology for wide-scale commercial adoption

Autorentext

Hafiz Muhammad Shahbaz is an Assistant Professor in the Department of Food Science and Human Nutrition at the University of Veterinary and Animal Sciences in Lahore, Pakistan Farah Javed is a PhD student in the Department of Food Science and Human Nutrition at the University of Veterinary and Animal Sciences in Lahore, Pakistan Jiyong Park is a Professor in the Department of Biotechnology at Yonsei University in Seoul, South Korea

Inhalt

Chapter 1.- Introduction and Advances in HPP Equipment.- 1.1 WorkingMechanism of HPP.- 1.2 HPP Industrial Equipment Manufacturers.- 1.2.1 History of High Pressure Equipment.- 1.3 Types of Packaging Material Used for HPP Foods.- Chapter 2.- Applications of HPP for Microbial Food Safety.- 2.1 Factors Affected Microbial Inactivation.- 2.1.1 Process Parameters.- 2.1.2 Microbial Characteristics.- 2.1.3 Influence of Substrate Composition, pH, and Water Activity.- 2.2 Food Pasteurization and Sterilization Effects.- 2.3 Intrinsic and Extrinsic Factors.- 2.3.1 Species and Strain Variation.- 2.3.2 Stage of Growth.- 2.3.3 Substrate.- 2.3.4 Temperature.- Chapter 3.- Shelf Life and Quality Improvements of HPP Treated Food Products.- 3.1 Juices.- 3.2 Meats.- 3.3 Fruits and Vegetable Products.- 3.4 Dairy products.- 3.5 Flour and powders.- 3.6 Fermented products.- 3.7 Fermented products.- Chapter 4.- HPP Applications for Extraction of Bioactive Compounds.- 4.1 Effect of HPP on bioactive compounds recovery.- 4.1.1 Polyphenols.- 4.1.2 Carotenoids.- 4.1.3 Glucosinolates.- 4.2 Effect of HPP on bioactive compounds.- 4.2.1 Micronutrients and phytonutrients.- 4.2.2 Minerals.- Chapter 5.- Advanced Applications of HPP for Improved Functionality of Food Products.- 5.1 Effect of HPP on allergenicity of food.- 5.2 Effect of HPP on preserving lipids.- 5.3 Effect of HPP on Salt Contents.- 5.4 Sea foods.- 5.6 Development of Clean Label Products.- Chapter 6.- Current Challenges and Future Applications of HPP.- References.