Ultra High Pressure Treatment of Foods

ISBN-13: 9781461352112 / Angielski / Miękka / 2012 / 340 str.

Marc E. G. Hendrickx; Dietrich Knorr

Opis

During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food processing and preservation. In addition, food scientists have demonstrated the feasibility of industrial-scale high pressure processing. This technology is of specific interest to the food industry because it provides an attractive alternative to conventional methods of thermal processing, which often produce undesirable changes in foods and hamper the balance between high quality (color, flavor, and functionality) and safety. In addition, it offers opportunities for creating new ingredients and products because of the specific actions of high pressure on bio- logical materials and food constituents. It allows food scientists to redesign exist- ing processes and to create entirely new ones using high pressure technology alone or in combination with conventional processes (e. g., pressure-temperature combinations ). Researchers have investigated high pressure processing for the past century. Scientists such as Hite and Bridgman did pioneering work at the turn of the 20th century. Then during the 1980s and 1990s, there was a large effort to investigate the effects of high pressure on biological materials, particularly foods. The initial research activities in the late 1980s and early 1990s focused on exploratory activ- ities in the food area.

Spis treści

Contributors. Preface. Acknowledgments. Part I: Fundamental Aspects Of Treating Foods With High Pressure. 1. The Evolution of High Pressure Processing of Foods; G.W. Gould. Introduction. Preservation Technologies. Evolution of High Pressure Processing. Conclusion. 2. The Effects of High Pressure on Biomaterials; K. Heremans. Introduction. Pressure versus Temperature Effects. Stability Phase Diagrams of Food Macromolecules. Structure Property Relationship in Food Biopolymers. Conclusion. Part II: Effects Of High Pressure On Food Attributes. 3. Effects of High Pressure on Vegetative Microorganisms; J.P. Smelt, J.C. Hellemons, M. Patterson. Introduction. Mode of Action of Temperature and Pressure on Microorganisms. Classes of Heat Resistance and Pressure Inactivation. The Effects of Food Constituents on Pressure Resistance. Design of Safe Pasteurization Conditions. Conclusion. 4. Effects of High Pressure on Spores; V. Heinz, D. Knorr. Introduction. Pressure and Temperature. Microbiological Aspects. Modeling Approach. Spores under Pressure. Conclusion. 5. Effects of High Pressure on Enzymes Related to Food Quality; L. Ludikhuyze, A. Van Loey, Indrawati, S. Denys, M.E.G. Hendrickx. Introduction. Mechanisms and Kinetics of Pressure Inactivation of Enzymes. The Effect of High Pressure on Enzymes Related to Food Quality. Kinetic Models To Describe Pressure-Temperature Inactivation of Enzymes Related to Food Quality. From Kinetic Information to Process Engineering. Conclusion. Glossary. 6. Effects of High Pressure on Chemical Reactions Related to Food Quality; L. Ludikhuyze, M.E.G. Hendrickx. Introduction. The Effect of High Pressure on the Color of Food Products. The Effects of High Pressure on the Flavor of Food Products. The Effects of High Pressureon Texture of Food Products. The Effects of High Pressure on Nutritive Value and Health Components of Food Products. The Effect of High Pressure on Lipid Oxidation in Food Products. Conclusion. 7. Effects of High Pressure on Protein- and Polysaccharide-Based Structures; M. Michel, K. Autio. Introduction. Pressure-Related Alterations in Food Raw Materials. Behavior of Starch Dispersions under Pressure. Influence of Pressure on Pectin. Pressure Effects on Protein Functionality. Structure Engineering by Pressure in Protein-Pectin Mixtures. Conclusion. 8. Effects of High Pressure on Water-Ice Transitions in Foods; S. Denys, O. Schlüter, M.E.G. Hendrickx, D. Knorr. Introduction. The Uses of Pressure in Freezing and Thawing. Modeling Heat Transfer during Processes with Phase Transitions at High Pressure. Conclusion. Part III: Food Products And Processes. 9. Industrial-Scale High Pressure Processing of Foods; P. Rovere. Introduction. High Pressure Processing: State of the Art. Effects of Pressure on Real Foods. The Development of Combined Processing. Conclusion. 10. High Pressure Processing of Dairy Products; E. Needs. Introduction. Milk Proteins. Dairy Foams, Emulsions, and Gels. Application of High Pressure in Cheese Production. Milk Enzymes. Conclusion. 11. High Pressure Equipment Designs for Food Processing Applications; R.W. van den Berg, H. Hoogland, H.L.M. Lelieveld, L. van Schepdael. Introduction. Equipment for High Pressure Processing. Major Manufacturers of High Pressure Processing Equipment. Economics of High Pressure Processing. Conclusion. Index. About the Editors. List of Sources.