Skip to main content

Present And Future Of High Pressure Processing

In Order to Read Online or Download Present And Future Of High Pressure Processing Full eBooks in PDF, EPUB, Tuebl and Mobi you need to create a Free account. Get any books you like and read everywhere you want. Fast Download Speed ~ Commercial & Ad Free. We cannot guarantee that every book is in the library!

Present and Future of High Pressure Processing

Present and Future of High Pressure Processing Book
Author : Francisco J. Barba,Carole Tonello-Samson,Eduardo Puértolas,María Lavilla
Publisher : Elsevier
Release : 2020-09-02
ISBN : 0128172665
Language : En, Es, Fr & De

GET BOOK

Book Description :

Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation. This content is especially important for product developers as it includes technological, physicochemical, and nutritional perspectives. This book specifically focuses on innovative high-pressure processing applications and begins with an introduction followed by a section on the impact of high-pressure processing on bioactive compounds and bioaccessibility/bioavailability. The third section addresses the ways in which high-pressure processing can assist in the reduction of toxins and contaminants, while the fourth section presents opportunities for the use of high-pressure processing in the development of healthy and/or functional food. This reference concludes with an analysis of the challenges regarding the use of high-pressure processing as an innovative application. • Explores the use of high-pressure processing as a tool for developing new products. • Outlines the structure and improved functional properties provided by high-pressure processing. • Illustrates potential applications and future trends of high-pressure processing. • Explains the mechanisms that influence the impact of high-pressure processing. • Highlights the optimal conditions for high-pressure processing to develop certain food products. • Defines the challenges and future perspectives in the use of high-pressure processing for food product development.

High Pressure Processing of Foods

High Pressure Processing of Foods Book
Author : Christopher J. Doona,Florence E. Feeherry
Publisher : John Wiley & Sons
Release : 2008-02-04
ISBN : 0470376317
Language : En, Es, Fr & De

GET BOOK

Book Description :

In High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of anti-microbials; propose predictive mathematical models for predicting spore inactivation in foods treated with HPP; address commercial aspects of high pressure processing that include the high pressure equipment and packaging used to achieve the sterilization of bacterial spores in foods; and provide an assessment of the quality of food products preserved by HPP. High Pressure Processing of Foods is the landmark resource on the mechanisms and predictive modeling of bacterial spore inactivation by HPP.

Trends in High Pressure Bioscience and Biotechnology

Trends in High Pressure Bioscience and Biotechnology Book
Author : R. Hayashi
Publisher : Elsevier
Release : 2002-01-21
ISBN : 9780080543222
Language : En, Es, Fr & De

GET BOOK

Book Description :

A world wide interest in the various aspects of high pressure in the field of biological science led to the First International Conference on High Pressure Bioscience and Biotechnology in Kyoto, Japan. High pressure bioscience encompasses the fields of food sciences, pharmacy and medical fields and some high pressure techniques are used in the production of industrial products. Moreover, high pressure is a valuable tool for the study of natural macromolecules including biomembranes which are composed, primarily, of lipid and protein. Many intermediate processes in the pressure-induced protein unfolding have been discovered, as a result. This book covers the entire range of current high pressure bioscience and its possible applications.

Mathematical Modeling of Food Processing

Mathematical Modeling of Food Processing Book
Author : Mohammed M. Farid
Publisher : CRC Press
Release : 2010-05-21
ISBN : 142005354X
Language : En, Es, Fr & De

GET BOOK

Book Description :

Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during proces

Seafood Quality and Safety

Seafood Quality and Safety Book
Author : Fereidoon Shahidi,Benjamin K. Simpson
Publisher : DEStech Publications, Inc
Release : 2004
ISBN : 9780968322024
Language : En, Es, Fr & De

GET BOOK

Book Description :

New research and development in biotechnology, microbiology, computer modeling and advanced analytical techniques has led to improvements in processing and product safety. This new book provides extensive new information on these developments, as well as research directions and challenges for the future.

High Pressure Process Technology Fundamentals and Applications

High Pressure Process Technology  Fundamentals and Applications Book
Author : A. Bertucco,G. Vetter
Publisher : Elsevier
Release : 2001-10-15
ISBN : 9780080533940
Language : En, Es, Fr & De

GET BOOK

Book Description :

Clear evidence of increasing demands in the processing industry prompted the editors and authors to publish a new book about High Pressure Process Technology: Fundamentals and Applications. This book presents the latest knowledge regarding the high pressure processing aspects combined with that about the modeling, the design and the operation of safe and reliable high pressure plants and equipment. This treatment and selection of the subjects is stimulating and unique. Consisting of nine chapters, each subdivided into several sections, the book addresses the high pressure aspects, providing well selected correlated information connected with a comprehensive overview together with a large number of references. The main body of the first eight chapters refers to subjects like high pressure in general, the thermodynamics and kinetics of the fluids involved, the design of high pressure equipment, the modeling and design of reactors, separation and fractionation units, the safety aspects, the control and economics. In the extended last chapter, examples of promising high pressure applications are explained, such as chemical and enzymatic reactions in supercritical solvents, hydrogenation under supercritical conditions, supercritical water oxidation, polymerization with metallocene catalysts, supercritical extraction, fractionation and precipitation, supercritical pharma processing, ultra-high pressure sterilization and supercritical dry-cleaning.

High Pressure Fluid Technology for Green Food Processing

High Pressure Fluid Technology for Green Food Processing Book
Author : Tiziana Fornari,Roumiana P. Stateva
Publisher : Springer
Release : 2014-10-31
ISBN : 3319106112
Language : En, Es, Fr & De

GET BOOK

Book Description :

The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic considerations. Novel food applications are exposed and their relation to chemical analysis, extraction, reaction and particle formation processes are outlined. The chapters are written by a diverse group of scientists with expertise in chemistry, food processes, analytical chemistry, chemical engineering and chemical engineering thermodynamics, and biotechnology. The mission of green food engineering is to promote innovative technologies that reduce or eliminate the use or generation of hazardous materials (solvents, reagents) in the design and operation of food related processes, with the view to improve food safety and quality. Several efficient, environmentally friendly and benign technologies based on the use of high pressure and green solvents have demonstrated to be sustainable alternatives to traditional processes in the food industry. Although hundreds of new ideas are being published in the open literature, reliable engineering tools to simulate and design those processes are still under development. High Pressure Fluid Technology for Green Food Processing presents in-depth analyses and outlines the ways towards their maturity. Tiziana Fornari, Research Institute of Food Science (CIAL) Universidad Autonoma de Madrid, Madrid, Spain Roumiana P. Stateva, Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia, Bulgaria

Novel Food Processing Technologies

Novel Food Processing Technologies Book
Author : Gustavo V. Barbosa-Canovas,Maria S. Tapia,M. Pilar Cano
Publisher : CRC Press
Release : 2004-11-30
ISBN : 0203997271
Language : En, Es, Fr & De

GET BOOK

Book Description :

Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve

High Pressure Bioscience and Biotechnology

High Pressure Bioscience and Biotechnology Book
Author : Claude Balny,R. Hayashi
Publisher : Elsevier
Release : 1996-12-09
ISBN : 9780080544618
Language : En, Es, Fr & De

GET BOOK

Book Description :

For many years, pressure was disregarded by biochemists. Today, there is a growing interest in pressure as a variable acting on biosystems. The activities that are currently of interest to scientists working in the field of High Pressure Bioscience and Biotechnology have been well presented in this volume, with topics ranging from physical biochemistry, microbiology, molecular biology and food science to industrial application. The editors have been successful in promoting the possibility of applying pressure in specific biotechnological areas, not only for food processing but also for biotechnology in general. These proceedings present an up-to-date view of high pressure research and will contribute to future developments in this field.

High Pressure and Biotechnology

High Pressure and Biotechnology Book
Author : Claude Balny,Institut national de la santé et de la recherche médicale (France)
Publisher : Institut National De LA Sante
Release : 1992
ISBN :
Language : En, Es, Fr & De

GET BOOK

Book Description :

Life Food and Environment

Life  Food  and Environment Book
Author : Kyōto Daigaku. Nōgakubu,Kyōto Daigaku. Nōgaku Kenkyūka
Publisher :
Release : 1992
ISBN :
Language : En, Es, Fr & De

GET BOOK

Book Description :

Thermal Food Processing

Thermal Food Processing Book
Author : Da-Wen Sun
Publisher : CRC Press
Release : 2012-05-16
ISBN : 1439876797
Language : En, Es, Fr & De

GET BOOK

Book Description :

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today and pinpoints the trends in future research and development. Topics discussed include: Thermal properties of foods, including heat capacity, conductivity, diffusivity, and density Heat and mass transfer and related engineering principles, mechanisms, and models The development and application of deterministic heat transfer models for predicting internal product temperatures Modeling thermal processing using artificial neural networks (ANN) and computational fluid dynamics (CFD) Thermal processing of meat, poultry, fish, and dairy products; canned foods; ready meals; and vegetables The effect of ultrahigh temperature (UHT) treatment processing on milk, including the impact on nutrient composition, safety, and organoleptic aspects Ohmic, radio frequency (RF) dialectric, infrared, and pressure-assisted heating pH-assisted thermal processing In addition to updating all content, this second edition includes five new chapters: Thermal Effects in Food Microbiology, Modeling Thermal Microbial Inactivation Kinetics, Thermal Processing of Food and Fruit Juices, Aseptic Processing and Packaging, and Microwave Heating. The final chapter of the book examines systems used in the evaluation of thermal processes and the development of time temperature integrators (TTIs) to ensure the safety of thermally processed food. An up-to-date survey of essential techniques and the science behind them, this volume is a critical reference for food industry professionals.

New Methods of Food Preservation

New Methods of Food Preservation Book
Author : Grahame W. Gould
Publisher : Springer Science & Business Media
Release : 1995-12-31
ISBN : 9780834213418
Language : En, Es, Fr & De

GET BOOK

Book Description :

Index.

High Pressure Science and Technology

High Pressure Science and Technology Book
Author : K. D. Timmerhaus
Publisher : Springer Science & Business Media
Release : 2013-10-14
ISBN : 1468474707
Language : En, Es, Fr & De

GET BOOK

Book Description :

High pressure has become a basic variable in many areas of science and engineering. It extends from disciplines of geophysics and astrophysics through chemistry and physics to those of modern biology, electrical and chemical engineering. This breadth has been recognized for some time, but it was not until the early 1960's that an international group of scientists and engineers established the Association Internationale for Research and Advancement of High Pressure Science and Technology (AIRAPT) for bringing these various aspects of high pressure together at an international conference. The First AIRAPT International High Pressure Conference was held in 1965 in France and has been convened at approximately two to three year intervals since that time. The past four AIRAPT International High Pressure Conferences have been held in Germany, Scotland, Japan and the U.S.S.R. Since the first meeting of this kind, our understanding of high pressure behavior of physical systems has increased greatly.