大葉大學圖書館 |

Adapting high hydrostatic pressure (HPP) for food processing operations /

紀錄類型:	書目-電子資源 : Monograph/item
杜威分類號:	664
書名/作者:	Adapting high hydrostatic pressure (HPP) for food processing operations // Tatiana Koutchma.
作者:	Koutchma, Tatiana N.,
面頁冊數:	1 online resource (76 pages) : : illustrations
標題:	Food industry and trade.
標題:	High pressure (Technology)
標題:	Food industry and trade - Mathematical models.
ISBN:	9780124200999
ISBN:	0124200990
ISBN:	9780124200913
書目註:	Includes bibliographical references.
內容註:	Cover image; Title page; Table of Contents; Copyright; Abstract; Chapter 1. Introduction; 1.1 HPP Benefits and Global Market; Chapter 2. Fundamentals of HPP Technology; 2.1 HPP Principle; 2.2 Foods Under Pressure; Chapter 3. In-Container HPP Principle; 3.1 Requirements for Plastic Packaging Materials; Chapter 4. HPP Cycles; 4.1 High-Pressure Pasteurization; 4.2 Process Parameters; 4.3 Time; 4.4 Pressure; 4.5 Temperature; 4.6 Product Parameters; Chapter 5. HPP Microbial Effects in Foods; 5.1 Development of HPP Preservation Process; Chapter 6. Emerged HPP Commercial Applications.
摘要、提要註:	Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging processes. The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products, focusing on specific pressure-induced effects that will lead to different biological impacts, and the information necessary for specifying HPP process and equipment. It also discusses phenomena of compression heating, the HPP in-container principle, requirements for plastic materials, factors affecting efficacy of HPP treatments, and available commercial systems. Additionally, the book provides updated information on the regulatory status of HPP technology around the world. This book is an ideal concise resource for food process engineers, food technologists, product developers, federal and state regulators, equipment manufacturers, graduate students, and educators involved in research and development. Includes case studies for HPP treatment of commercially produced foods with information regarding different HPP processing equipment Gives examples of specific applications for meat and poultry products treatments, fresh juices and beverages, and seafood Covers energy savings, environmental aspects of HPP technology, and regulatory status.
電子資源:	https://www.sciencedirect.com/science/book/9780124200913

Adapting high hydrostatic pressure (HPP) for food processing operations /
Koutchma, Tatiana N.,

Adapting high hydrostatic pressure (HPP) for food processing operations /Tatiana Koutchma. - 1 online resource (76 pages) :illustrations - Novel technologies in the food industry. - Novel technologies in the food industry..

Includes bibliographical references.

Cover image; Title page; Table of Contents; Copyright; Abstract; Chapter 1. Introduction; 1.1 HPP Benefits and Global Market; Chapter 2. Fundamentals of HPP Technology; 2.1 HPP Principle; 2.2 Foods Under Pressure; Chapter 3. In-Container HPP Principle; 3.1 Requirements for Plastic Packaging Materials; Chapter 4. HPP Cycles; 4.1 High-Pressure Pasteurization; 4.2 Process Parameters; 4.3 Time; 4.4 Pressure; 4.5 Temperature; 4.6 Product Parameters; Chapter 5. HPP Microbial Effects in Foods; 5.1 Development of HPP Preservation Process; Chapter 6. Emerged HPP Commercial Applications.

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging processes. The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products, focusing on specific pressure-induced effects that will lead to different biological impacts, and the information necessary for specifying HPP process and equipment. It also discusses phenomena of compression heating, the HPP in-container principle, requirements for plastic materials, factors affecting efficacy of HPP treatments, and available commercial systems. Additionally, the book provides updated information on the regulatory status of HPP technology around the world. This book is an ideal concise resource for food process engineers, food technologists, product developers, federal and state regulators, equipment manufacturers, graduate students, and educators involved in research and development. Includes case studies for HPP treatment of commercially produced foods with information regarding different HPP processing equipment Gives examples of specific applications for meat and poultry products treatments, fresh juices and beverages, and seafood Covers energy savings, environmental aspects of HPP technology, and regulatory status.

ISBN: 9780124200999Subjects--Topical Terms:

200242
Food industry and trade.
Index Terms--Genre/Form:

336502
Electronic books.

LC Class. No.: TP370 / .K688 2014eb

Dewey Class. No.: 664

Adapting high hydrostatic pressure (HPP) for food processing operations /
LDR:04123nmm a2200337 i 4500 001 493542
006 m o d
007 cr cn|||||||||
008 210205t20142014enka ob 000 0 eng d
020 $a 9780124200999 $q (electronic bk.)
020 $a 0124200990 $q (electronic bk.)
020 $a 9780124200913
035 $a (OCoLC)889268669
035 $a els19100042
040 $a E7B $b eng $e rda $e pn $c E7B $d OCLCO $d OCLCF $d OCLCO $d OCLCQ $d OCLCO $d OCLCQ $d OCLCA $d AU@ $d UAB $d EBLCP $d OPELS $d N$T $d UIU $d DEBSZ $d FEM $d MERUC $d U3W $d D6H $d OCLCQ $d ESU $d C6I $d VT2 $d ORE
041 0 $a eng
050 4 $a TP370 $b .K688 2014eb
082 0 4 $a 664 $2 23
100 1 $a Koutchma, Tatiana N., $e author. $3 716038
245 1 0 $a Adapting high hydrostatic pressure (HPP) for food processing operations / $c Tatiana Koutchma.
264 1 $a London, England : $b Elsevier, $c 2014.
264 4 $c ©2014
300 $a 1 online resource (76 pages) : $b illustrations
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
490 1 $a Novel technologies in the food industry
504 $a Includes bibliographical references.
505 0 $a Cover image; Title page; Table of Contents; Copyright; Abstract; Chapter 1. Introduction; 1.1 HPP Benefits and Global Market; Chapter 2. Fundamentals of HPP Technology; 2.1 HPP Principle; 2.2 Foods Under Pressure; Chapter 3. In-Container HPP Principle; 3.1 Requirements for Plastic Packaging Materials; Chapter 4. HPP Cycles; 4.1 High-Pressure Pasteurization; 4.2 Process Parameters; 4.3 Time; 4.4 Pressure; 4.5 Temperature; 4.6 Product Parameters; Chapter 5. HPP Microbial Effects in Foods; 5.1 Development of HPP Preservation Process; Chapter 6. Emerged HPP Commercial Applications.
505 8 $a 6.1 Meat Processing6.2 Poultry; 6.3 Fruit, Vegetables, and Juice Products; 6.4 Dairy Products; 6.5 Seafood and Fish; Chapter 7. Emerging Applications; 7.1 HPP at Low Temperatures; 7.2 Potential Implementations of Low-Temperature HPP for Meat Preservation; 7.3 HPP for Sodium Reduction in RTE Meats; Chapter 8. HPP Commercial and Pilot Equipment; 8.1 Mode of Operation; 8.2 Design; 8.3 Pressure Vessels; 8.4 Evaluation of Present Manufactures; 8.5 Initial Purchasing Costs, Maintenance, and Operation Costs; 8.6 Energy Consideration; 8.7 HPP System Installation Considerations.
505 8 $a 8.8 Lab Scale and Pilot Plant HPP UnitsChapter 9. Regulatory Status Update; 9.1 United States; 9.2 Canada; 9.3 European Union; 9.4 New Zealand and Australia; Chapter 10. Conclusions; 10.1 HPP Commercialization and Gaps in Technology Transfer for Food Applications; References.
520 $a Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging processes. The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products, focusing on specific pressure-induced effects that will lead to different biological impacts, and the information necessary for specifying HPP process and equipment. It also discusses phenomena of compression heating, the HPP in-container principle, requirements for plastic materials, factors affecting efficacy of HPP treatments, and available commercial systems. Additionally, the book provides updated information on the regulatory status of HPP technology around the world. This book is an ideal concise resource for food process engineers, food technologists, product developers, federal and state regulators, equipment manufacturers, graduate students, and educators involved in research and development. Includes case studies for HPP treatment of commercially produced foods with information regarding different HPP processing equipment Gives examples of specific applications for meat and poultry products treatments, fresh juices and beverages, and seafood Covers energy savings, environmental aspects of HPP technology, and regulatory status.
650 0 $a Food industry and trade. $3 200242
650 0 $a High pressure (Technology) $3 550223
650 0 $a Food industry and trade $x Mathematical models. $3 488076
655 4 $a Electronic books. $2 local $3 336502
830 0 $a Novel technologies in the food industry. $3 716039
856 4 0 $u https://www.sciencedirect.com/science/book/9780124200913