High Pressure Processing of Foods

Authors: DA Ledward, DE Johnston, RG Earnshaw and APM Hasting
Although the effects of high pressure on food materials was first researched over 100 years ago, only recently has the technology been commercially exploited. Numerous research studies have shown that high pressure processing offers exciting opportunities for the food and drink industry to improve the quality and profitability of existing products and to develop new concepts.

This book brings together important reviews on the effects of high pressure on microbiological, chemical and structural properties of foods and food ingredients, as well as discussing the engineering aspects of the process. It will be of value to students, researchers and all those in the food and drink industry who wish to update their knowledge in this area

Availability: In Print
Publication date: 1995
Binding: Hardback
Extent: 208 pp.
ISBN: 1-897676-50-6

Book Contents

High pressure processing - the potential
The development of high pressure technology
The microbe as a high pressure target
Kinetics of high pressure inactivation of micro-organisms
Effects of high pressure on vegetative pathogens
Microbial inactivation mechanisms
High pressure effects on biomolecules
High pressure effects on milk and meat
High pressure effects on plant derived foods
Vessel design
Experimental scale rigs
Production equipment for commercial use
Continuous systems
Index
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