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Food Engineering: Integrated Approaches (Food Engineering by Gustavo F. Gutiérrez-Lopez, Jorge Welti-Chanes, Efrén

By Gustavo F. Gutiérrez-Lopez, Jorge Welti-Chanes, Efrén Parada-Arias

This publication offers an important and updated evaluation of varied built-in techniques to meals engineering. exclusive nutrients engineers and nutrients scientists from key associations around the globe have contributed chapters that supply a deep research in their specific topics. rising applied sciences and biotechnology are brought, and the ebook discusses predictive microbiology, packing fabrics for meals, and biodegradable motion pictures. This ebook is especially directed to teachers, and to undergraduate and postgraduate scholars in nutrients engineering and nutrients technological know-how and know-how, who will discover a collection of subject matters.

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Extra info for Food Engineering: Integrated Approaches (Food Engineering Series)

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In modern highpressure systems, pressure intensifiers and automatic pressure control maintains pressure constant during the holding time. 4 MPa at 680 MPa) and recording it to the same level of accuracy (Farkas and Hoover, 2000). 1d. Decompression Rate. It is unclear whether the decompression rate is critical for spore inactivation. However, from a process efficiency perspective, it would be desirable to achieve ambient pressure recovery in the shortest possible time. Control of decompression rate should be recommended based on the results of the effect of pressure-release rate on spore inactivation, which is still unknown.

1. Advantages of HPHT Processing Recent publications claim that the main advantage of HPHT treatment is its shorter processing time compared to conventional thermal processing in eliminating spore-forming microorganisms (Fig. , 2004). Fig. 1. Typical product temperature profiles in a retort and HPHT process. Processing steps during pressurization 2. Food Sterilization by Combining High Pressure and Thermal Energy 13 This shorter process time and ultimate pressurization temperatures lower than 121°C have resulted in higher quality and nutrient retention in selected products.

Moreover, B. amyloliquefaciens was higher in HPHT resistance than C. , 2004). Ahn et al. (2005) obtained up to 7–8 log reductions with B. amyloliquefaciens after treatment at 700 MPa and 121°C for less than 1 min. , 2004). Thus, in many cases, data may not be comparable. , 2004) and B. , 2002) at 700 MPa/121°C/2-90s pulses between the center and inner side-wall of pressure vessel. Particularly, Ardia et al. (2004) predicted that a difference of 3–4°C between these two crucial points would result in a difference of approximately 6 log reductions between the center and inner side-wall of a polyethylene container located inside the pressure vessel.

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