Editors:
- Presents a comprehensive overview of high-pressure processing, an industrially relevant solution to the growing consumer demand for wholesome, fresh-tasting foods, where application of pressure assures food safety
- Reviews and summarizes current state-of-the-art knowledge, from process engineering, packaging, industrial scale equipment, consumer acceptance, regulations, to application of high pressure in food pasteurization, sterilization, extraction, homogenization, and freezing and thawing
- Serves as excellent reference to food industry professionals involved in the processing of products such as meat, seafood, beverage, dairy, eggs, fruits and vegetable products
- Includes supplementary material: sn.pub/extras
Part of the book series: Food Engineering Series (FSES)
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Table of contents (31 chapters)
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Front Matter
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Process Equipment and Packaing
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Front Matter
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High Pressure Process Engineering Characterization
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Front Matter
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Microbial Safety of Pressure Treated Foods
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Front Matter
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About this book
High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.
Editors and Affiliations
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Dept of Food Ag Biological Engineering, CFAES Dept Food Science & Technology, Columbus, USA
V.M. Balasubramaniam
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Center for Nonthermal Processing of Food, Washington State University, Pullman, USA
Gustavo V. Barbosa-Cánovas
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Formerly Unilever R&D, Bilthoven, The Netherlands
Huub L.M. Lelieveld
Bibliographic Information
Book Title: High Pressure Processing of Food
Book Subtitle: Principles, Technology and Applications
Editors: V.M. Balasubramaniam, Gustavo V. Barbosa-Cánovas, Huub L.M. Lelieveld
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/978-1-4939-3234-4
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Science+Business Media New York 2016
Hardcover ISBN: 978-1-4939-3233-7Published: 29 January 2016
Softcover ISBN: 978-1-4939-8003-1Published: 30 March 2018
eBook ISBN: 978-1-4939-3234-4Published: 28 January 2016
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 1
Number of Pages: XX, 762
Number of Illustrations: 75 b/w illustrations, 64 illustrations in colour
Topics: Food Science