File Name: high pressure processing of fruits and vegetables .zip
Thermal methods, traditionally used in the food industry for food preservation, carry disadvantages like vitamin destruction or flavour changes that can be avoided with HPP. Hicks, D. Consumer awareness and willingness to pay for high-pressure processing of ready-to-eat food.
Carrot is a popular vegetable used to make salads and home-cooked meals and ready-to-eat products. However, such practices usually suffer from browning, excessive microbial load, and tissue softening [ 2 ] that limits its market value and shelf life. High pressure processing HPP has attracted considerable attention because of the increasing consumer demand for fresh-like, minimally processed, and microbiologically safe food products [ 3 ]. HPP can reduce adverse impact on color, texture, and flavor of food products and possibly inactivate foodborne pathogens and spoilage microorganisms [ 4 — 8 ]. Compared to traditional heating processes, HPP provides several advantages such as uniform pressure treatment, reduced thermal gradient, and short processing times. Therefore, it can be used as a nonthermal alternative over the conventional thermal process for improving the shelf life and quality of foods [ 9 ].
The food industry today faces essentially four great challenges: 1. Reducing food waste 2. Raising the level of food safety and consumer protection 3. Handling resources sparingly 4. Developing and using needs-based packaging solutions, which meet current and future trends.
Citations All : h-index: 9 iindex: 9. More details. Acesso: 15 de janeiro de Fermented Microbial Foods. Food Microbiology.
Skip to search Skip to main content. Reporting from:. Your name. Your email. Send Cancel.
High-pressure processing HPP represents an industrially relevant solution to the growing consumer demand for wholesome, fresh-tasting foods, where application of pressure assures food safety. Food safety specialists and process authorities working in both government and food industry sectors will find useful chapters about pressure effects on harmful biological agents as well as approaches to validation of high pressure technology. Chapters related to high pressure reaction kinetics, process uniformity, mathematical modeling, pressure effects on proteins, enzymes starch and bioactive co. Chapters concerning high pressure applications in different food industry sectors will serve as excellent reference to food industry professionals, in particular to those involved in the processing of products such as meat, seafood, beverage, dairy, eggs, fruits and vegetable products. Skip to main content Skip to table of contents.
HPP is a clean non thermal processing technique applied to food materials for inactivating microorganisms and retaining quality at the highest.Arianne D. 16.06.2021 at 11:55
Request PDF | High Pressure Processing of Fruit and Vegetable Products | High pressure processing is a fast-growing food processing.Valiant G. 17.06.2021 at 03:46
Main findings: HPP has been established as a processing technology with better quality retention for fruit and vegetable products. Generally.Tarciemasci 17.06.2021 at 04:57
Pdf marketing management 14th edition pdf marketing management 14th edition