1. Fundamentals of Food Processing Using High Pressure

  1. Howard Q. Zhang1,
  2. Gustavo V. Barbosa-Cánovas2,
  3. V.M. Balasubramaniam3,4,
  4. C. Patrick Dunne5,
  5. Daniel F. Farkas6 and
  6. James T.C. Yuan7
  1. Loc Thai Nguyen4 and
  2. V.M. Balasubramaniam3,4

Published Online: 20 APR 2011

DOI: 10.1002/9780470958360.ch1

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food

How to Cite

Nguyen, L. T. and Balasubramaniam, V.M. (2010) Fundamentals of Food Processing Using High Pressure, in Nonthermal Processing Technologies for Food (eds H. Q. Zhang, G. V. Barbosa-Cánovas, V.M. Balasubramaniam, C. P. Dunne, D. F. Farkas and J. T.C. Yuan), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958360.ch1

Editor Information

  1. 1

    USDA Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, USA

  2. 2

    Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99164-6120, USA

  3. 3

    Department of Food Science and Technology, USA

  4. 4

    Department of Food Agricultural and Biological Engineering, The Ohio State University, 333 Parker Food Science and Technology Building, 2015 Fyffe Court, Columbus, OH 43210-1007, USA

  5. 5

    Science, Technology and Applied Research Directorate, U.S Army Natick Soldier R, D & E Center, 15 Kansas Street, Natick, MA 01760, USA

  6. 6

    Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331-6602, USA

  7. 7

    Pepsico Beverages & Foods, 100 Stevens Avenue, Valhalla, NY 10595, USA

Author Information

  1. 3

    Department of Food Science and Technology, USA

  2. 4

    Department of Food Agricultural and Biological Engineering, The Ohio State University, 333 Parker Food Science and Technology Building, 2015 Fyffe Court, Columbus, OH 43210-1007, USA

Publication History

  1. Published Online: 20 APR 2011
  2. Published Print: 31 DEC 2010

ISBN Information

Print ISBN: 9780813816685

Online ISBN: 9780470958360

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Keywords:

  • physical processes - fundamentals of food processing using high pressure;
  • high-pressure processing (HPP), alternative, retaining food quality and natural freshness in extending microbiological shelf life;
  • HPP, offering many advantages - to food processors;
  • LeChatelier's principle, that application - pressure shifts system equilibrium toward the state that occupies the smallest volume;
  • traditionally, food industry - employing modest pressure treatment for homogenization of liquid foods;
  • HPP of solid foods, removing air from food and vacuum - packaging products in flexible, high-barrier containers;
  • packaging requirement for HPP process - and type of equipment (batch or semicontinuous) used;
  • pressure-transmitting fluid, transferring pressure - to prepackaged foods uniformly and instantaneously;
  • pressure–temperature regime and exposure duration - HPP, delivering variety of treatment effects on food material;
  • compressibility, intrinsic property of material - balance between attractive and repulsive potentials

Summary

This chapter contains sections titled:

  • Introduction

  • Basic Principles Governing HPP

  • Typical Process Description

  • Packaging

  • Pressure-Transmitting Fluids

  • Pressure–Temperature Response during Processing

  • Treatment Effects during HPP

  • Properties of Food Materials under High Pressure

  • Process Uniformity during HPP

  • Modeling Process Uniformity

  • Approaches to Minimize Process Nonuniformity

  • Conclusion

  • References