High Pressure Thermal Processing

Erscheinungsjahr 2023
ISBN: 978-0-12-823872-1
Verlag: Elsevier Science

Buch, Englisch, 296 Seiten, Format (B × H): 155 mm x 230 mm, Gewicht: 512 g

High Pressure Thermal Processing provides a detailed understanding on the technology itself, what it can be used for, and the benefits of the technology over conventional processing. From an academic perspective, all sections clearly outline the intricacies of the technology, new applications (other than for spore inactivation) and how technology related process variables impact on food, quality attributes, textures, safety, and chemical aspects, etc. From a manufacturer perspective, throughout the product development stage and the actual commercial implementation, the book content will assist users greatly in doing this efficiently and safely.

Within a single reference book, this book reaches researchers in academia who face the challenge to drive the science and assist the manufacturers to commercialize these new technologies. It is also ideal for regulators around the world who need to assess these new technologies and implement guidelines for manufacturers.

Zielgruppe

Food scientists, engineers in academia and industry Food policy and regulatory bodies; nutritionists

Autoren/Hrsg.

Knoerzer, Kai

Sevenich, Robert

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Mechanische und Thermische Verfahrenstechnik

Inhaltsverzeichnis

1. Introduction to HPTP
2. Compression heating properties
3. HPTP for microbial spore inactivation - sterilisation of ambient stable low-acid food products
4. HPTP for microbial spore inactivation - pasteurisation for chilled low-acid food products
5. HPTP for meat tenderisation
6. HPTP for other product/texture modification
7. The effect of HPTP on chemical reactions
8. HPTP and its effect on production of food processing contaminants
9. Modelling of HPTP
10. HPTP systems
11. Food packaging requirements for HPTP
12. Regulatory aspects relevant for HPTP

Über Autor(innen)

Knoerzer, Kai
Dr. Kai Knoerzer has a background in process engineering (BSc), chemical engineering (MSc) and food process engineering (PhD, summa cum laude), all awarded from the Karlsruhe Institute of Technology (Germany). In 2006, he commenced work with Food Science Australia (a joint venture of the Commonwealth Scientific and Industrial Research Organisation (CSIRO) and the Victorian Government) as a Postdoctoral fellow. He has since become a Principal Research Scientist in CSIRO Agriculture and Food. Kai has a proven track record in food process engineering research and development, particularly of innovative technologies. Currently, he is leading research and venture science activities across a number of innovative food processing technologies, including high pressure thermal processing and extrusion technology. Kai's work has shown both science impact, with more than 100 peer-reviewed journal publications, conference proceedings and book chapters, 7 patents/applications, 4 edited books and over 100 oral and 50 poster presentations at national and international conferences, as well as commercial impact in the food industry. His work has also been recognised with various international awards for research excellence. Kai has been an active member of IFT's International Division in the leadership team for >10 years and is past chair of this division. Kai serves Elsevier's Food Science Reference Collections as the Food Process Engineering section editor.