6. Biochemical Aspects of High-Pressure Food Processing

  1. Howard Q. Zhang2,
  2. Gustavo V. Barbosa-Cánovas3,
  3. V.M. Balasubramaniam4,5,
  4. C. Patrick Dunne6,
  5. Daniel F. Farkas7 and
  6. James T.C. Yuan8
  1. Maite A. Chauvin and
  2. Barry G. Swanson

Published Online: 20 APR 2011

DOI: 10.1002/9780470958360.ch6

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food

How to Cite

Chauvin, M. A. and Swanson, B. G. (2010) Biochemical Aspects of High-Pressure Food Processing, 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.ch6

Editor Information

  1. 2

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

  2. 3

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

  3. 4

    Department of Food Science and Technology, USA

  4. 5

    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. 6

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

  6. 7

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

  7. 8

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

Author Information

  1. School of Food Science, Washington State University, FSHN 208, Pullman, WA 99164-6376, 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:

  • biochemical aspects of high-pressure food processing;
  • microscopic ordering, at constant temperature - increase in pressure, increasing degree of ordering of molecules of given substance;
  • pressure and temperature, and antagonistic forces - on molecular structure and chemical reactions;
  • Kauzmann suggesting, that volume increases - enhance association of hydrophobic molecules;
  • water concentration in foods, processed by high pressure - determined by water activity;
  • effects of pressure on food proteins;
  • effects of pressures on proteins - reversible or irreversible, effects of increasing temperatures on denaturation of proteins;
  • lipids, one of the three major components of food products - with carbohydrates and proteins;
  • high pressure, appealing nonthermal process - for meat products, preserving quality and avoiding postprocessing contamination;
  • quality and shelf life of pressure-treated guava puree - compared to thermally pasteurized puree

Summary

This chapter contains sections titled:

  • Introduction

  • Water's Role in High-Pressure Processing of Foods

  • Effects of Pressure on Food Proteins

  • Effects of Pressures on Food Carbohydrates

  • Effects of Pressure on Food Lipids

  • Effects of High Pressure on Dairy Products

  • Pressure Effects on Beef, Pork, Poultry, and Seafood

  • Effects of High Pressure on Vegetable and Fruit Quality

  • Conclusions

  • References