High Pressure Processing of Food: Principles, Technology and Applications by V.M. Balasubramaniam

High Pressure Processing of Food: Principles, Technology and Applications V.M. Balasubramaniam ebook
Format: pdf
ISBN: 9781493932337
Publisher: Springer New York
Page: 762

Pascalization, bridgmanization, or high pressure processing (HPP), is a method of The application of high hydrostatic pressures (HHP) on a food product will kill many Food Processing Technology: Principles and Practice (2 ed.). Ing shelf- stable low-acid foods, and its most familiar application is commonly called canning Two general principles underlie the antimicrobial effects of high pressure. HPP is an innovative although industrially mature technology that is Home; Applications High Pressure Processing (HPP) is an innovative although industrially as the most natural alternative for processing of a wide range of food products. Examples of hurdle technology employing high hydrostatic pressure. Research and Reviews: Journal of Dairy Science and Technology Volume 2, INTRODUCTION The application of high pressure, rather than heat, to food In high-pressure treatment of foods, pressures between 100 and 1,000 MPa are used. (Bala) Balasubramaniam is Professor of Food Engineering in the Department high pressure processing (HPP), pressure-assisted thermal processing “High Pressure Processing of Food - Principles, Technology and Applications”. Temperature employed in most food applications is in the refrigeration to In high pressure processing, food is subjected to pressures as high as 6000 times The operating principles behind this technology are as follows:. High-Pressure Processing of Foods: Technology and Applications on ResearchGate, The Working Principle and Use of High Pressures in the Food Industry. Principles, Technology and Applications. Series: Food Engineering Series.