| Popis: |
High pressure based technologies are of interest, as they enable the food processors to inactivate harmful and spoilage organisms, extend product shelf life, while having minimal impact on nutrients and fresh like quality attributes of foods. However, simultaneous application of pressure-thermal treatment is required for spore inactivation. Pressure in combination with heat can have synergistic, antagonistic or additive effects on various physical, biochemical and biological reactions in food matrices. It is also important to characterize the engineering properties of foods as influenced by pressure-heat combinations and model the extent of process non-uniformity within processed volume. Suitably controlling the pressure-thermal intensity enables the processors to manufacture various pasteurized, extended shelf-life, and shelf-stable foods. Therefore, this chapter summarizes basic principles associated with food process design and development of high-pressure based technologies, factors governing food safety and quality, and highlight relevant industrial applications. |
