Chapter 6. High Pressure Processing

  1. James G. Brennan
  1. Dr. Margaret F. Patterson1,
  2. Professor Dave A. Ledward2,
  3. Nigel Rogers3

Published Online: 9 MAY 2006

DOI: 10.1002/3527607579.ch6

Book Title

Food Processing Handbook

Food Processing Handbook

Additional Information

How to Cite

Patterson, M. F., Ledward, D. A. and Rogers, N. (2006) High Pressure Processing, in Food Processing Handbook (ed J. G. Brennan), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, FRG. doi: 10.1002/3527607579.ch6

Editor Information

  1. 16 Benning Way, Wokingham, Berkshire, RG40 1XX, UK

Author Information

  1. 1

    Queen's University, Belfast, Department of Agriculture and Rural Development, Agriculture and Food Science Center, Newforge Lane, Belfast, BT9 5PX, Northern Ireland, UK

  2. 2

    School of Food Biosciences, The University of Reading, Whiteknights, Reading, RG6 6AP, UK

  3. 3

    Avure Technologies AB, Quintusvägen 2, Vasteras, SE 72166, Sweden

Publication History

  1. Published Online: 9 MAY 2006
  2. Published Print: 21 NOV 2005

ISBN Information

Print ISBN: 9783527307197

Online ISBN: 9783527607570

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CHAPTER TOOLS

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Keywords:

  • high pressure processing;
  • effect of high pressure on microorganisms;
  • ingredient functionality;
  • enzyme activity;
  • foaming and emulsification;
  • gelation;
  • organoleptic considerations;
  • equipment for HPP;
  • pressure vessel considerations

Summary

This chapter contains sections titled:

  • Introduction

  • Effect of High Pressure on Microorganisms

    • Bacterial Spores

    • Vegetative Bacteria

    • Yeasts and Moulds

    • Viruses

    • Strain Variation Within a Species

    • Stage of Growth of Microorganisms

    • Magnitude and Duration of the Pressure Treatment

    • Effect of Temperature on Pressure Resistance

    • Substrate

    • Combination Treatments Involving Pressure

    • Effect of High Pressure on the Microbiological Quality of Foods

  • Ingredient Functionality

  • Enzyme Activity

  • Foaming and Emulsification

  • Gelation

  • Organoleptic Considerations

  • Equipment for HPP

    • Continuous System

    • Batch System

  • Pressure Vessel Considerations

    • HP Pumps

    • Control Systems

  • Current and Potential Applications of HPP for Foods

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